Loughborough University
Leicestershire, UK
LE11 3TU
+44 (0)1509 263171
Loughborough University

Loughborough University Institutional Repository

Please use this identifier to cite or link to this item: https://dspace.lboro.ac.uk/2134/27189

Title: Lipid changes during the canning of mackerel
Authors: Saavedra Cano, Fermin M.
Issue Date: 1981
Publisher: © Saavedra Cano, F.M.
Abstract: 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.]
Description: A Master's Thesis. Submitted in partial fulfilment of the requirements for the award of Master of Philosophy at Loughborough University.
Sponsor: British Council.
URI: https://dspace.lboro.ac.uk/2134/27189
Appears in Collections:MPhil Theses (Chemical Engineering)

Files associated with this item:

File Description SizeFormat
Thesis-1981-SaavedraCano.pdf2.28 MBAdobe PDFView/Open
Form-1981-SaavedraCano.pdf38.04 kBAdobe PDFView/Open

 

SFX Query

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.