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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |