%0 Journal Article
%T RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY
%A P. Fagioli
%A A. Badiani
%A A. Bonaldo
%A S. Testi
%J Italian Journal of Food Safety
%D 2013
%I PAGEPress Publications
%R 10.4081/ijfs.2008.3.61
%X 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.
%K Gilthead seabream (Sparus aurata)
%K lipid oxidation
%K culturing techniques.
%U http://www.pagepressjournals.org/index.php/ijfs/article/view/1424