RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY

P. Fagioli, A. Badiani, A. Bonaldo, S. Testi, P.P. Gatta
  • P. Fagioli
    Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna, | lucia.zoppi@pagepress.org
  • A. Badiani
    Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna,
  • A. Bonaldo
    Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna,
  • S. Testi
    Polo Scientifico Didattico di Cesena - Università di Bologna,
  • P.P. Gatta
    Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna,

Abstract

Lipid oxidation indices (Free Fatty Acids-FFA, Peroxide Value-PV and Thiobarbituric Acid-TBA) were evaluated in frozen fillets from seabream reared in Italy in: land based facilities (recirculation systems), lagoons or net-cages. Statistically significant differences emerged among seabream sources for all indices. Quality loss related to rancidity seemed to have been affected by both storage time and culturing system.

Keywords

Gilthead seabream (Sparus aurata), lipid oxidation, culturing techniques.

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Submitted: 2013-02-21 14:56:16
Published: 2009-03-21 00:00:00
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Italian Journal of Food Safety [eISSN 2239-7132] is the official journal of the Italian Association of Veterinary Food Hygienists and it is published online by PAGEPress®, Pavia, Italy. All credits and honors to PKP for their OJS.
 
 
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