Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

The aims of this study were to investigate the role of hemoglobin (Hb) in lipid oxidation development during ensilaging of herring filleting co-products, and, to inhibit this reaction by pre-incubating the co-products in water or physiological salt, with/without different antioxidants. Results showe...

Descripción completa

Detalles Bibliográficos
Autores principales: Sajib, Mursalin, Wu, Haizhou, Fristedt, Rikard, Undeland, Ingrid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8484477/
https://www.ncbi.nlm.nih.gov/pubmed/34593947
http://dx.doi.org/10.1038/s41598-021-98997-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8484477/
https://www.ncbi.nlm.nih.gov/pubmed/34593947
http://dx.doi.org/10.1038/s41598-021-98997-4

Ejemplares similares