Thesis-1981-SaavedraCano.pdf (2.22 MB)

Lipid changes during the canning of mackerel

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thesis
posted on 30.10.2017 by Fermin 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

Department

  • Chemical Engineering

Publisher

© Saavedra Cano, F.M.

Publisher statement

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.

Language

en

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