Article ID Journal Published Year Pages File Type
7601499 Food Chemistry 2013 11 Pages PDF
Abstract
► Fatty acid and antioxidant compositions in fillets were significantly influenced by the diet. ► Replacement of fish oil with vegetable oil reduced formation of primary oxidation products. ► A high content of n−6 PUFA in the diet resulted in higher levels of hexanal during storage. ► A high content of n−3 PUFA in the diet resulted in higher levels of 1-penten-3-ol during storage. ► For the first time results on specific oxidised amino acids in ice stored fish fillets are reported.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
, , , , ,