Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish ( Pacifastacus leniusculus )-Reference-Cited by-同舟云学术

Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish ( Pacifastacus leniusculus )

Published:2020-07-19 Issue:12 Volume:55 Page:3622-3629
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Hematyar Nima¹^ORCID,Policar Tomas¹,Mohagheghi Samarin Azadeh¹,Sampels Sabine²,Gazo Ievgeniia¹,Mraz Jan³

Affiliation:

1. Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Research Institute of Fish Culture and Hydrobiology University of South Bohemia in Ceske Budejovice Zátiší 728/II Vodňany389 25Czech Republic

2. Department of Molecular Sciences Swedish University of Agricultural Sciences PO Box 7015 Uppsala75007Sweden

3. Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Institute of Aquaculture and Protection of Waters University of South Bohemia in České Budějovice Husova tř. 458/102 České Budějovice370 05Czech Republic

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14696

Reference40 articles.

1. Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout ( Oncorhynchus mykiss)

2. Role of calpain system in meat tenderness: A review

3. ATP, IMP, and Glycogen in Cod Muscle at Onset and During Development of Rigor Mortis Depend on the Sampling Location

4. Novel application of an optical inspection system to determine the freshness of Scomber japonicus (mackerel) stored at a low temperature

5. Changes in Structures of Milk Proteins upon Photo-oxidation

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