Ergothioneine accumulated in the catfish muscle by supplementation of Flammulina velutipes extract prevents lipid oxidation, improves color stability, and limits soft structure of the fillet during frozen storage-Reference-Cited by-同舟云学术

Ergothioneine accumulated in the catfish muscle by supplementation of Flammulina velutipes extract prevents lipid oxidation, improves color stability, and limits soft structure of the fillet during frozen storage

Published:2021-02-19 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ha Nguyen Cong¹^ORCID,Hiep Le Thi Bich¹²,Toan Le Van¹²,Nho Le Thi Hong¹,Tuyet Nguyen Thi Ngoc¹,Ngoc Nguyen Thi Le¹

Affiliation:

1. Food Technology Department, College of Agriculture, Campus II Can Tho University Can Tho City Vietnam

2. Quality Management Department Nam Viet Corporation Long Xuyen City Vietnam

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15340

Reference61 articles.

1. Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus)

2. Spoilage and shelf‐life extension of fresh fish and shellfish

3. Effects of temperature and time of freezing on lipid oxidation in anchovy ( Engraulis encrasicholus ) during frozen storage

4. Changes in the texture and structure of cod and haddock fillets during frozen storage

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