RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY


Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 March 2009
Abstract Views: 4353
PDF: 1119
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Authors

  • P. Fagioli Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna, .
  • A. Badiani Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna, .
  • A. Bonaldo Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna, .
  • S. Testi Polo Scientifico Didattico di Cesena - Università di Bologna, .
  • P.P. Gatta Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna, .
Lipid oxidation indices (Free Fatty Acids-FFA, Peroxide Value-PV and Thiobarbituric Acid-TBA) were evaluated in frozen fillets from seabream reared in Italy in: land based facilities (recirculation systems), lagoons or net-cages. Statistically significant differences emerged among seabream sources for all indices. Quality loss related to rancidity seemed to have been affected by both storage time and culturing system.

1.
Fagioli P, Badiani A, Bonaldo A, Testi S, Gatta P. RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY. Ital J Food Safety [Internet]. 2009 Mar. 21 [cited 2024 Mar. 28];1(3):61. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.3.61

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