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- Title
Effect of Processing Variables on Lipid Stability in Smoked Great Lakes Whitefish.
- Authors
CUPPETT, S. L.; GRAY, J. I.; BOOREN, A. M.; PRICE, J. F.; STACHIW, M. A.
- Abstract
Lipid stability of smoked Great Lakes whitefish was affected by salt level, presence of nitrite, and the type (wood vs liquid) and level of smoking used during processing. The addition of salt significantly (p<0.01) increased the levels of oxidation. However, of the salt containing samples, the 4% salt (water-phase) were the least oxidized. Wood smoke exhibited significantly (p<0.01) greater antioxidant activity than any of the levels of liquid smoke tested. The addition of nitrite to smoked whitefish significantly (p<0.01) reduced the level of oxidation, and did not result in the formation of N-nitroso compounds.
- Subjects
LAKE whitefish; LIPIDS; FOOD industry; OXIDATION; ANTIOXIDANTS; NITROSO compounds
- Publication
Journal of Food Science (Wiley-Blackwell), 1989, Vol 54, Issue 1, p52
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1989.tb08565.x