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http://dx.doi.org/10.5657/kfas.2002.35.2.162

Lipid Oxidation in Roasted Fish Meat -IV. Changes in Heme Compounds in Roasted and/or Reheated White Muscled fishes-  

Cho Ho Sung (Devision of Food Science and Biotechnology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.35, no.2, 2002 , pp. 162-165 More about this Journal
Abstract
To determine changes of heme compounds on lipid oxidation during repeat heating in white muscled fish (yellowfin sole and yellow croaker), myoglobin, metmyoglobin, total iron, nonheme iron and heme iron contents were analysed. Myoglobin content was decreased in the step of repeat heating. Especially, it was decreased the most rapidly roasted at 180$^{\circ}C$ for 20 min in fillet samples. The skinless fillet roasted at the lower temperature resulted in the higher level of metmyoglobin associated with the reduced myoglobin. Regardless of roasted temperature and time, total iron content was not change in contrast of raw meat throughout processing. Nonheme iron content was increased, but heme iron content was decreased during roasted, heated and reheated.
Keywords
Heme compounds; White muscled fish; Lipid oxidation; Skinless fillet;
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