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The lipids of fish and changes occuring in them during processing and storage
Lovern, J.A. (1962). The lipids of fish and changes occuring in them during processing and storage, in: Heen, E. et al. Fish in nutrition. pp. 86-111
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp., more

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    VLIZ: Biological Resources [10670]

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    Marine

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  • Lovern, J.A.

Abstract
    Fresh fish tissues are considered under the headings of vertebrate flesh, vertebrate viscera and invertebrates. For the first two of these groups the nature of the depot lipids and the non-depot lipids is separately described; for the invertebrates that of the total lipids. For all groups the component fatty acids are discussed and representative data presented. The commonest depot lipid in vertebrate fish is triglyceride fat; but in some Elasmobranch species alkoxydiglycerides and the hydro-carbon squalene partly or entirely take over this function. In a few species wax esters become important as depot lipids. The non-depot lipids contain a great range of compounds. Some novel lipid types have been isolated from aquatic invertebrates. Aquatic animal lipids as a whole are characterized by the high average of unsaturation and by the range of chain-lengths found in their component fattyacids. Characteristic differences occur in the fatty acids of different lipid classes, while biological factors may also be important in this respect. The effects of processing and storage on these lipids are considered according to the agency responsible, under the following headings: micro-organisms, heat, freezing, storage temperature, dehydration, salt and biological factors. The only type of lipid degradation considered is hydrolysis, since oxidative changes are covered elsewhere. The significance of the above agencies is illustrated by examples from processes in which they are operative. The most detailed information concerns the effects of freezing and of storage temperature on reaction rates. The final section discusses what little is known of the effects of such lipid hydrolysis on culinary quality.

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