Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants-Reference-Cited by-同舟云学术

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

Published:2012-06 Issue:4 Volume:132 Page:1781-1788
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yarnpakdee Suthasinee,Benjakul Soottawat,Nalinanon Sitthipong,Kristinsson Hordur G.

Funder

the Thailand Research Fund

Graduate School, Prince of Songkla University, Thailand

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze–thaw cycles;Benjakul;Food Chemistry,2001

2. Protein hydrolysates from Pacific whiting solid wastes;Benjakul;Journal of Agricultural and Food Chemistry,1997

3. A rapid method for total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

4. Microsomal lipid peroxidation methods;Buege;Methods in Enzymology,1978

5. Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage;Chaijan;Food Chemistry,2005

Cited by 103 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganisms;Food Chemistry;2025-01

2. Atlantic salmon (Salmo salar) waste as a unique source of biofunctional protein hydrolysates: Emerging productions, promising applications, and challenges mitigation;Food Chemistry;2025-01

3. Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment;Food Chemistry;2024-11

4. Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution;Food Chemistry: X;2024-10

5. Modified atmosphere packaging and plant extracts synergistically enhance the preservation of meat: A review;Food Control;2024-10