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| Eymard, Sylvie; Carcouet, Elodie; Rochet, Marie-joelle; Dumay, Justine; Chopin, Christine; Genot, Claude. |
| When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi and washing water). Most of the lipids were removed during the process and neutral lipids were lost in higher proportion than polar lipids. As a consequence, total lipids of surimi contained more polyunsaturated fatty acids (338 19 g kg(-1)) than total lipids of the minced fillets (220 8 g kg-1). Thiobarbituric acid reactive substances (TBARS) was higher in the minced... |
| Tipo: Text |
Palavras-chave: Process; Fatty fish; Surimi; Polyunsaturated fatty acids; Lipid oxidation. |
| Ano: 2005 |
URL: http://archimer.ifremer.fr/doc/2005/publication-424.pdf |
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