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- W2495161198 abstract "Refrigerated storage of minced channel catfish affected oxidative changes induced by cooking. Following refrigeration for 0, 2, 5 or 7 days, samples were analyzed before and after baking for thiobarbituric acid-reactive substances (TBA-RS), fluorescent pigment and tocopherol content. Larger increases in TBA-RS were found after cooking 2-day refrigerated samples than fresh samples, whereas smaller increases were found in 5 and 7-day samples. In contrast, the largest increases in fluorescent pigment content after cooking were found in the 5-day refrigerated samples. Loss in gamma-tocopherol upon cooking remained fairly constant (15%) whereas losses of alpha-tocopherol were greater in the 2- and 5- day refrigerated samples (40%) than in the 7-day refrigerated sample (14%)." @default.
- W2495161198 created "2016-08-23" @default.
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- W2495161198 date "1992-07-23" @default.
- W2495161198 modified "2023-10-13" @default.
- W2495161198 title "Changes in Lipid Oxidation During Cooking of Refrigerated Minced Channel Catfish Muscle" @default.
- W2495161198 doi "https://doi.org/10.1021/bk-1992-0500.ch020" @default.
- W2495161198 hasPublicationYear "1992" @default.
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