Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Provided high product quality, ensilaging can be used to valorize fish filleting co-products into a silage suitable for food applications. However, a documented challenge for products from hemoglobin-rich fish raw materials is the high susceptibility to lipid oxidation, calling for stabilization by...

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Detalles Bibliográficos
Autores principales: Sajib, Mursalin, Langeland, Markus, Undeland, Ingrid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8888572/
https://www.ncbi.nlm.nih.gov/pubmed/35233011
http://dx.doi.org/10.1038/s41598-022-07409-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8888572/
https://www.ncbi.nlm.nih.gov/pubmed/35233011
http://dx.doi.org/10.1038/s41598-022-07409-8

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