Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage

Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be applied for...

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Detalles Bibliográficos
Autores principales: Bai, Jing-Jing, Lee, Jung-Gyu, Lee, Sang-Yoon, Kim, Soojin, Choi, Mi-Jung, Cho, Youngjae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686334/
https://www.ncbi.nlm.nih.gov/pubmed/29147099
http://dx.doi.org/10.5851/kosfa.2017.37.5.752

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686334/
https://www.ncbi.nlm.nih.gov/pubmed/29147099
http://dx.doi.org/10.5851/kosfa.2017.37.5.752

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