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Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage

Fish lipid is highly susceptible to oxidation, resulting in accumulation of toxic substances reactive carbonyl compounds (RCCs), the reduction of nutritional value, and the production of odorous substances. In this study, the effect of yeast (Saccharomyces uvarum) on RCCs, fat acid composition, vola...

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Detalles Bibliográficos
Autores principales:	Xu, Lina, Luo, Yu, Fu, Xiangjin, Luo, Feijun, Xu, Youzhi, Sun, Shuguo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2019
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6657708/ https://www.ncbi.nlm.nih.gov/pubmed/31367369 http://dx.doi.org/10.1002/fsn3.1101

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