Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophthalmus)

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 10, Issue 3, 2011, Pages 359-373

  Domiszewski, Zdzisław ^a   Bienkiewicz, Grzegorz ^a   Plust, Dominika ^a  

^a WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Aquaculture; Fatty acids; Heat treatments; Lipid oxidation; Striped catfish

Indexed keywords

ACID VALUE; CONJUGATED DIENES; CONSUMER ACCEPTANCE; CONVENTIONAL COOKING; FAT CONTENTS; LIPID OXIDATION; MICROWAVE COOKING; N-3 PUFA; OXIDATION LEVEL; PEROXIDE VALUE; REFERENCE VALUES; SALTED WATER; SECONDARY OXIDATION PRODUCTS; STRIPED CATFISH;

AIR POLLUTION CONTROL; FATTY ACIDS; GAS CHROMATOGRAPHY; LIPIDS; MICROWAVES; OLEFINS; OXIDATION; PHASE TRANSITIONS; RETAIL STORES;

HEAT TREATMENT;

MYSTUS VITTATUS; PANGASIUS HYPOPHTHALMUS; REXEA SOLANDRI;

EID: 79960119545     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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