Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid

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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Bibliographic Details
Main Authors: Rostamzad, Haniyeh, Shabanpour, Bahareh, Shabani, Ali Mohammad, Shahiri, Hoda
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Online Access:http://psasir.upm.edu.my/id/eprint/40718/
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

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