Inhibitory effects of ultrasonic and rosmarinic acid on lipid oxidation and lipoxygenase in large yellow croaker during cold storage

Lipid oxidation will lead to the deterioration of flavor, color and texture of aquatic products with high fatty acid content. The mechanism of ultrasound (US) combined with rosmarinic acid (RA) on lipid oxidation and endogenous enzyme activities of large yellow croaker during cold-storage (4 ℃) was...

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Detalles Bibliográficos
Autores principales: Chai, Ting-ting, Huang, Yang-na, Ren, Shao-tian, Jin, Dan-li, Fu, Jing-jing, Guo, Jun-yan, Chen, Yue-wen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9712690/
https://www.ncbi.nlm.nih.gov/pubmed/36459902
http://dx.doi.org/10.1016/j.ultsonch.2022.106229

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9712690/
https://www.ncbi.nlm.nih.gov/pubmed/36459902
http://dx.doi.org/10.1016/j.ultsonch.2022.106229

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