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Title

SOME QUALITATIVE CHARACTERISTICS OF LIPID IN ANCHOVY KILKA, (CLUPEONELLA ENGRAULITORMIS), DURING FROZEN STORAGE

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 Start Page 55 | End Page 64

Abstract

 Fresh KILKA ANCHOVY (Clupeonella engrauliformis) was frozen and stored at -18°C and -30°C. Some QUALITATIVE CHARACTERISTICS of samples such as moisture (M), total lipid (TL), peroxide value (PV), index of thiobarbituric acid (TBA) and free fatty acid (FFA) in different periods of FROZEN STORAGE (0, 2, 4, 6 and 8 months) were determined.Statistical analysis showed significant increase (P≤0.05) of PV and FFA and significant decrease of TL in each temperature in relation to time of storage. Based on the statistical result, the storage at -30°C was selected for its higher quality of lipids.

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