Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass ( <i>Lateolabrax japonicus</i> ) fillets stored at 4 °C-Reference-Cited by-同舟云学术

Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass ( Lateolabrax japonicus ) fillets stored at 4 °C

Published:2022-05-22 Issue:14 Volume:102 Page:6236-6245
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Yang Xin¹,Lan Weiqing¹²³^ORCID,Zhao XinYu¹,Lang Ai¹,Xie Jing¹²³

Affiliation:

1. College of Food Science and Technology Shanghai Ocean University Shanghai China

2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China

3. National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China

Funder

Science and Technology Commission of Shanghai Municipality

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11972

Reference37 articles.

1. Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets

2. Effect of γ-irradiation on the physicochemical properties and structure of fish myofibrillar proteins

3. Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to μ-calpain proteolysis

4. Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions

5. Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

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