Publication Detail

Rancidity Development in a Fish Model System as Affected by Phospholipids.

Mark P. Richards, Herbert O. Hultin,
MITSG 02-06J

Species of fish such as Atlantic mackerel and Atlantic herring are highly susceptible to rancid odor generation during refrigerated and frozen storage via lipid oxidation. Blood lipids may be a source of oxidizable substrate, even in the muscle of bled fish. The purpose of these studies was to examine the development of lipid oxidation at different levels of lipid substrate using blood and blood components from trout as catalysts and substrates.

type: Technical reports

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Parent Project

Project No.: 2000-RB-50
Title: Production of High Value Food: Proteins from Low Value, Underutilized Fish

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