Effect of Alga Gelidium sp. Flour Extract on Lipid Damage Evolution in Heated Fish Muscle System

This research aimed to evaluate the antioxidant properties of flour obtained from red alga Gelidium sp., which is underutilised nowadays in food applications. Thus, a model system consisting of minced mackerel (Scomber scombrus) muscle and aqueous flour extract was subjected to heating treatment (50...

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Detalles Bibliográficos
Autores principales: Barbosa, Roberta G., Trigo, Marcos, Zhang, Bin, Aubourg, Santiago P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137699/
https://www.ncbi.nlm.nih.gov/pubmed/35624671
http://dx.doi.org/10.3390/antiox11050807

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137699/
https://www.ncbi.nlm.nih.gov/pubmed/35624671
http://dx.doi.org/10.3390/antiox11050807

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