Effect of vacuum packaging on lipid oxidation of eel ( Anguilla anguilla) flesh during refrigerated storage
Recent trends towards extending the shelf-life of fresh eel during refrigerated storage have rendered the control of lipid oxidation increasingly important. Eel fat is very sensitive to oxidative deterioration because of its high content of polyunsaturated fatty acids. To delay or minimise oxidative...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
CITDD Publishing House
2009-09-01
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| Series: | Scientific Annals of the Danube Delta Institute |
| Subjects: | |
| Online Access: | http://www.ddni.ro/manager/editor/UserFiles/File/Scientific%20annals/volume/15/14.pdf |