Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Pâté

A strategy for food preservation, based on a methanol–HCl squid skin extract (Dosidicus gigas) (JSSE), was evaluated at two concentrations in yellowfin tuna fish pâtés, which were stored at 4 and 8 °C for 20 day. The JSSE was characterized by determining its antioxidant and mutagenic activities. A y...

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Detalles Bibliográficos
Autores principales: Chan-Higuera, Jesús Enrique, Ezquerra-Brauer, Josafat Marina, Lipan, Leontina, Cano-Lamadrid, Marina, Rizzitano, Roberta, Carbonell-Barrachina, Angel Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963961/
https://www.ncbi.nlm.nih.gov/pubmed/31861248
http://dx.doi.org/10.3390/foods8120693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963961/
https://www.ncbi.nlm.nih.gov/pubmed/31861248
http://dx.doi.org/10.3390/foods8120693

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