Oxidative Stability of Side-Streams from Cod Filleting—Effect of Antioxidant Dipping and Low-Temperature Storage

Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste. In order to upcycle such side-streams, they need to be preserved to avoid oxidative degradation of the lipids betw...

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Detalles Bibliográficos
Autores principales: Sørensen, Ann-Dorit Moltke, Wu, Haizhou, Hyldig, Grethe, Bøknæs, Niels, Mejlholm, Ole, Undeland, Ingrid, Jacobsen, Charlotte
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10671878/
https://www.ncbi.nlm.nih.gov/pubmed/37999415
http://dx.doi.org/10.3390/md21110591

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10671878/
https://www.ncbi.nlm.nih.gov/pubmed/37999415
http://dx.doi.org/10.3390/md21110591

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