Stodolnik L., 1996. Inhibition of lipids oxidation in the minced muscle tissue of herring through usage of selected fruits in the conditions of freezing storage. Acta Ichthyol. Piscat. 26 (1): 61-70.

In the present study the following fruits were applied as additives to the minced muscle tissue of the Baltic herring stored at the temperature of -25°C: wild rose (0.5%), sorb (0.5%), hawthorn (0.5%) and the mixture of sorb (0.25%) with hawthorn (0.25%). The assays were aimed at the content of hydroperoxides malonaldehyde, conjugated dienes and trienes and free fatty acids and also their impact on the proteins solubility in 5% NaCl solution.