Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss) – effect on the resulting oil and protein fraction

The effect of freshness of heads of rainbow trout (Onchorhynchus mykiss) for hydrolysing fish protein was investigated. To simulate storage and transportation, hydrogen peroxide and iron was added to minced heads to induce oxidation in the raw material prior to one week of storage. The effect of ant...

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Detalles Bibliográficos
Autores principales: Kvangarsnes, Kristine, Kendler, Sophie, Rustad, Turid, Aas, Grete Hansen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8093460/
https://www.ncbi.nlm.nih.gov/pubmed/33997377
http://dx.doi.org/10.1016/j.heliyon.2021.e06816

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8093460/
https://www.ncbi.nlm.nih.gov/pubmed/33997377
http://dx.doi.org/10.1016/j.heliyon.2021.e06816

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