Article ID Journal Published Year Pages File Type
10541662 Food Chemistry 2012 10 Pages PDF
Abstract
► Potassium ferrocyanide as a prooxidant for lipid in salted cod. ► With processing times, lipid oxidation of salted cod significantly develops. ► Yellow discolouration is highly correlated to lipid oxidation. ► Fluorescence compounds are significantly correlated with b∗ value and TBARS. ► Partial lipid oxidation products are removed by rehydration.
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Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydration
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