Abstract:Comparison of lipid damage during frozen storage and the capacity of the natural antioxidant to retard oxidation of polyunsaturated fatty acids in swordfish muscle were investigated. Swordfish fillets were packaged in low density polyethylene with or without the natural antioxidant and frozen for 12 months at −20℃. In the twelfth month, swordfish packed with natural antioxidant showed a lower lipid hydrolysis than in swordfish control sample. Furthermore, swordfish packed with natural antioxidant showed a lowe… Show more
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