The progress of lipid oxidation in fishery products is complex, as it involves a whole lot of reactions that deter product quality. On the other hand, the use of modified atmosphere packaging (MAP) has, over the years, been effective in improving food product safety and nutritional quality. In addition, as an oxygen-free and protective food packaging technique, MAP has been shown to effectively minimize overall lipid damage. In this article we discuss how cold to freezing/sub zero-temperatures could be promising for reducing the development of lipid oxidation in fishery products.
Lipid autoxidation in fishery products postharvest: Is cold to freezing oxygen-free packaged storage the better remedy?
Bono G
2016
Abstract
The progress of lipid oxidation in fishery products is complex, as it involves a whole lot of reactions that deter product quality. On the other hand, the use of modified atmosphere packaging (MAP) has, over the years, been effective in improving food product safety and nutritional quality. In addition, as an oxygen-free and protective food packaging technique, MAP has been shown to effectively minimize overall lipid damage. In this article we discuss how cold to freezing/sub zero-temperatures could be promising for reducing the development of lipid oxidation in fishery products.File in questo prodotto:
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