Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle-Reference-Cited by-同舟云学术

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Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Published:2016-12 Issue: Volume:212 Page:213-224
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abdollahi Mehdi,Marmon Sofia,Chaijan Manat,Undeland Ingrid

Funder

Swedish Research Council Formas

Swedish Board of Agriculture/European fisheries fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference57 articles.

1. Concentration effects in myoglobin-catalyzed peroxidation of linoleate;Baron;Journal of Agricultural and Food Chemistry,2002

2. Studies on the functional properties of fish hemoglobins. II. The oxygen equilibrium of the isolated hemoglobin components from trout blood;Binotti;Archives of Biochemistry and Biophysics,1971

3. Effect of ligands and oxidation state upon the reaction of myoglobin and hemoglobin with zinc;Cann;Biochemistry,1964

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

5. Development of a new method for determination of total haem protein in fish muscle;Chaijan;Food Chemistry,2015

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