Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times

The effects on lipid damage in canned horse mackerel (Trachurus trachurus) of a prior frozen storage (−18 °C) period and the presence of an octopus (Octopus vulgaris) cooking juice (OCJ) in the packing medium were investigated. An increase of the frozen storage time favoured an increase (p < 0.05...

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Detalles Bibliográficos
Autores principales: Méndez, Lucía, 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/PMC9686751/
https://www.ncbi.nlm.nih.gov/pubmed/36358462
http://dx.doi.org/10.3390/antiox11112091

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686751/
https://www.ncbi.nlm.nih.gov/pubmed/36358462
http://dx.doi.org/10.3390/antiox11112091

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