Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem-Reference-Cited by-同舟云学术

Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem

Published:2018-04 Issue: Volume:246 Page:121-128
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Longteng,Li Qian,Jia Shiliang,Huang Zhan,Luo Yongkang^ORCID

Funder

China Agriculture Research System

Modern Food Processing and Food Storage and Transportation Technology and Equipment

National Natural Science Foundation of China

Transformation and Extension of Agricultural Science and Technology Achievements

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. 2D DIGE/MS to investigate the impact of slaughtering techniques on postmortem integrity of fish filet proteins;Addis;Journal of Proteomics,2012

2. New method for the quantitative determination of major protein carbonyls, alpha-aminoadipic and gamma-glutamic semialdehydes: Investigation of the formation mechanism and chemical nature in vitro and in vivo;Akagawa;Chemical Research in Toxicology,2006

3. Fish welfare: Current issues in aquaculture;Ashley;Applied Animal Behaviour Science,2007

4. Stress in fishes: A diversity of responses with particular reference to changes in circulating corticosteroids;Barton;Integrative and Comparative Biology,2002

5. Dietary carbohydrate and lipid sources affect differently the oxidative status of European sea bass (Dicentrarchus labrax) juveniles;Castro;British Journal of Nutrition,2015

Cited by 51 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. High-performance colorimetric sensor based on PtRu bimetallic nanozyme for xanthine analysis;Food Chemistry: X;2024-10

2. Effects of different slaughtering methods on the energy metabolism, apoptosis process and quality of grouper (Epinephelus fuscoguttatus) during cold storage at 4 °C;Journal of the Science of Food and Agriculture;2024-09-11

3. Myofibrillar protein lipoxidation in fish induced by linoleic acid and 4-hydroxy-2-nonenal: Insights from LC-MS/MS analysis;Food Research International;2024-07

4. Effect of lipid‐mediated moisture status on casein characteristic in two types of milk powders during accelerated storage;eFood;2024-06-17

5. The influence of γ-PGA on the quality of cooked frozen crayfish during temperature fluctuations;Food Chemistry;2024-05