title: [Thiobarbiturate and peroxide numbers as an index of the state of frozen ocean mackerel].
abstract: Studied were the changes taking place in the fats of frozen mackerel according to its quality. The organoleptic evaluation performed by a standard method served as a basis of comparison. It was found that the fats of standard frozen ocean mackerel show a thiobarbiturate number after Kopecky (E/n X 10) ranging up to 10, and a peroxide number of up to 0.20% J2, resp. the index after Lea (ml 0.01n Na2S2O3 per gram of fat) being up to 1.60. The fats are extracted in a way that is based on Bligh and Dyer's method.
mesh_terms: D000818:Animals; D005396:Fish Products / Q000592:standards*; D005513:Food Inspection / Q000379:methods; D005519:Food Preservation / Q000592:standards*; D005628:Frozen Foods / Q000592:standards*; D008722:Methods; D010545:Peroxides / Q000032:analysis; D013858:Thiobarbiturates / Q000032:analysis
chemical_list: D010545:Peroxides; D013858:Thiobarbiturates
vernacular_title: Tiobarbiturovoto i perokisnoto chislo kato pokazateli za s'stoianieto na zamrazenata okeanska skumriia