Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation

In this study, lipoxygenase (LOX) extracted from dry-cured mackerel was purified, resulting in a 4.1-fold purification factor with a specific activity of 493.60 U/min·g. LOX enzymatic properties were assessed, referring to its optimal storage time (1–2 days), temperature (30 °C), and pH value (7.0)....

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Detalles Bibliográficos
Autores principales: Liu, Qiaoyu, Lei, Menglin, Zhao, Wenhong, Li, Xiangluan, Zeng, Xiaofang, Bai, Weidong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340243/
https://www.ncbi.nlm.nih.gov/pubmed/37444242
http://dx.doi.org/10.3390/foods12132504

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340243/
https://www.ncbi.nlm.nih.gov/pubmed/37444242
http://dx.doi.org/10.3390/foods12132504

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