Inhibition of lipid oxidation in the minced muscle tissue of the Baltic herring through usage of hawthorn and elder flowers in the conditions of frozen storage

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dc.creatorStodolnik,L.
dc.creatorSamson,E.
dc.date1996
dc.date.accessioned2024-02-06T12:48:41Z
dc.date.available2024-02-06T12:48:41Z
dc.descriptionThe oxidation rate of the lipids of minced muscle tissue of the Baltic herring was analyzed. The tissue had been stored for 3 months at the temperature of -25°C, with addition of plant raw materials: hawthorn flower (0.5%), elder flower (0.5%), and the mixture of those flowers (0.25% + 0.25%) supplementing buthylated hydroxyanisole (BHA)-a synthetic phenolic antioxidant.
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dc.identifierhttps://doi.org/10.3750/AIP1996.26.2.09
dc.identifierhttps://aiep.pensoft.net/article/25584/
dc.identifier.urihttps://openrepository.mephi.ru/handle/123456789/7096
dc.languageen
dc.publisherPensoft Publishers
dc.relationinfo:eu-repo/semantics/altIdentifier/eissn/1734-1515
dc.relationinfo:eu-repo/semantics/altIdentifier/pissn/0137-1592
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsCC BY 4.0
dc.sourceActa Ichthyologica et Piscatoria 26(2): 125-135
dc.titleInhibition of lipid oxidation in the minced muscle tissue of the Baltic herring through usage of hawthorn and elder flowers in the conditions of frozen storage
dc.typeResearch Article
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