Abstract:The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (<I>Cyprinus carpio</I>) and Atlantic mackerel <I>(Scomber scombrus</I>) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of … Show more
Thermal processing is one of the most common methods for achieving safe convenience fish products with an extended shelf life. Designing a thermal process for such products, typically in the range of 60-95°C for 10 to
Thermal processing is one of the most common methods for achieving safe convenience fish products with an extended shelf life. Designing a thermal process for such products, typically in the range of 60-95°C for 10 to
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