Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid
The effect of ascorbic acid (AA) soaking treatments on the rancidity development in Persian sturgeon (Acipenser persicus) fillets during frozen storage was studied. Rancidity development was measured by several biochemical indicators including free fatty acids, peroxide values and thiobarbituric aci...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40718/1/Enhancement%20of%20the%20storage%20quality%20of%20frozen%20Persian%20sturgeon%20fillets%20by%20using%20of%20ascorbic%20acid.pdf http://psasir.upm.edu.my/id/eprint/40718/ http://www.ifrj.upm.edu.my/18%20%2801%29%202011/%2811%29%20IFRJ-2010-036%20Rostamzad%20Iran%5B1%5D.pdf |
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http://psasir.upm.edu.my/id/eprint/40718/1/Enhancement%20of%20the%20storage%20quality%20of%20frozen%20Persian%20sturgeon%20fillets%20by%20using%20of%20ascorbic%20acid.pdfhttp://psasir.upm.edu.my/id/eprint/40718/
http://www.ifrj.upm.edu.my/18%20%2801%29%202011/%2811%29%20IFRJ-2010-036%20Rostamzad%20Iran%5B1%5D.pdf