Impact of antioxidant potential of rohu (Labeo rohita) swim bladder gelatin hydrolysate on oxidative stability, textural and sensory properties of fish sausage enriched with polyunsaturated fatty acids
Author:
Funder
DST-SERB, India
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05901-1.pdf
Reference36 articles.
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2. Benjakul S, Oungbho K, Visessanguan W, Thiansilakul Y, Roytrakul S (2009) Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Food Chem 116:445–451. https://doi.org/10.1016/j.foodchem.2009.02.063
3. Benjakul S, Yarnpakdee S, Senphan T, Halldórsdóttir SM, Kristinsson HG (2014) Fish protein hydrolysates: production, bioactivities and applications. Antioxidants and functional components in aquatic foods, pp 237–281
4. Bourne BW (1978) Texture profile analysis. Food Technol 32:62–65
5. Brand-Williams W, Cuvelier ME, Berset CLWT (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
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