posted on 2017-10-30, 11:49authored byFermin M. Saavedra Cano
Mackerel (Scomber scombrus) were filleted and fillets from one
side of each fish were stored at -25°C. Fillets from the
other side were immersed in saturated brine for 10 minutes and
canned either in simulated tomato sauce (pH 4.7) or 2% brine.
Effects of the brining, heat processing and storage were
studied. Iodine, Peroxide, Acid and Saponification Values in
both canned and uncanned fillets were determined. The fatty acid
profile was also determined for some of the samples. The analyses
were carried out both on fillets with and without skin. [Continues.]
Funding
British Council.
History
School
Aeronautical, Automotive, Chemical and Materials Engineering
This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 2.5 Generic (CC BY-NC-ND 2.5) licence. Full details of this licence are available at: http://creativecommons.org/licenses/by-nc-nd/2.5/
Publication date
1981
Notes
A Master's Thesis. Submitted in partial fulfilment of the requirements for the award of Master of Philosophy at Loughborough University.