Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel-Reference-Cited by-同舟云学术

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Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

Published:2012-12 Issue:4 Volume:135 Page:2474-2482
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yarnpakdee Suthasinee,Benjakul Soottawat,Kristinsson Hordur G.,Maqsood Sajid

Funder

Thailand Research Fund

Prince of Songkla University, Thailand

TRF senior research scholar program

the National Research Council of Thailand

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Official methods of analysis,2000

3. Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced;Batista;Process Biochemistry,2010

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

5. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;Journal of Food Science,1997

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