Italian Journal of Food Safety (Feb 2013)

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

  • P.P. Gatta,
  • S. Testi,
  • A. Badiani,
  • A. Bonaldo,
  • P. Fagioli

DOI
https://doi.org/10.4081/ijfs.2008.3.61
Journal volume & issue
Vol. 1, no. 3

Abstract

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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.

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