鱼类富含不饱和脂肪酸，在冻藏期间鱼体易发生脂肪氧化，尤其是多脂鱼类。
Lipid oxidation easily occurs during frozen storage, because fish contains much unsaturated fatty acid.
本文即对冻藏期间脂肪氧化的影响因素、氧化机理、控制及氧化程度的评定等方面的研究现状作一综述。
The research status of lipid oxidation during frozen storage about the factors of influence, mechanism of oxidation, control and evaluation methods for degree of oxidation...
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