Peter,
Thanks for your your help.
Tha problem is I have difficulties in finding those references. I´m mainly
interested in
> Hardy, R. & Smith, J.G.M. (1976). The storage of mackerel (Scomber
> scombrus). Development of histamine and rancidity. Journal of the Science
> of
> Food and Agriculture, 27, 595-599;
>
> Khayat, A. & Schwall, D. (1983). Lipid oxidation in seafood. Food
> Technology, 37, (7), 130-140;
>
Could you happen to have a copy of those articles? How can I manage to get
them?
Kind regards,
Paula
> ----------
> From: Howgate[SMTP:phowgate@rsc.co.uk]
> Sent: Domingo 8 de Octubre de 2000 05:59
> To: Raffo Magnasco, P. CAPSA-RTAN/2
> Subject: Re: Mackerel
>
> Dear Paula
>
> Mackerel lipids will oxidise on exposure to air in all mackerel products.
> Salt in the fish acts as a prooxidant, that is accelerates the rate of
> oxidation. Smoke has a slight antioxidant effect, but of little practical
> significance. None of the permitted antioxidants are effective in
> practice.
> Main reason is they do not get to the oxidising oil. The only effective
> way
> of preventing oxidation is to exclude air from the product. Frozen fish
> should be glazed after freezing. Processed fillets should be vacuum packed
> for retail sale. In chill-stored mackerel, hydrolytic rancidity is more
> important in forming off flavours than oxidation, though there is some
> oxidation as well. Some references are:
>
> Frankel, E.N. (1991). Review: recent advances in lipid oxidation. Journal
> of
> the Science of Food and Agriculture, 54, 495-511;
>
> Hardy, R. & Smith, J.G.M. (1976). The storage of mackerel (Scomber
> scombrus). Development of histamine and rancidity. Journal of the Science
> of
> Food and Agriculture, 27, 595-599;
>
> Khayat, A. & Schwall, D. (1983). Lipid oxidation in seafood. Food
> Technology, 37, (7), 130-140;
>
> A description of the chemistry of oxidation of fish oil, and the effect of
> antioxidants is:
>
> Lin, C.F. (1994). Flavor chemistry of fish oil. In: Lipids in Food
> Flavours,
> C-T. Ho and T.G. Hartmann, eds. ACS Symposium Series 558. American
> Chemical
> Society, Washington, D.C. ISBN 0 8412 2922 8.
>
> Peter Howgate
> ----- Original Message -----
> From: Raffo Magnasco, P. CAPSA-RTAN/2
> <paula.raffo_magnasco@scapsa.shell.com>
> To: <seafood@ucdavis.edu>
> Sent: Thursday, October 05, 2000 6:58 PM
> Subject: Mackerel
>
>
> I would like to know if anoyone has ever workrd with mackerel. I´m looking
> for information on this fish.
> Thanks a lot,
>
> Paula Raffo Magnasco
> Bromatología
> Shell C.A.P.S.A
>
>
>
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Este mensaje es confidencial. Puede contener información amparada por el
secreto comercial. Si usted ha recibido este e-mail por error, por favor
tenga la amabilidad de comunicarlo vía e-mail y eliminarlo de su sistema; no
deberá copiar el mensaje ni divulgar su contenido a ninguna persona. Muchas
gracias.
This message is confidential. It may also contain information that is
privileged or not authorized to be disclosed. If you have received it by
mistake please let us know by e-mail immediately and delete it from your
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