Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus ) protein isolate as influenced by haemoglobin-Reference-Cited by-同舟云学术

Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus ) protein isolate as influenced by haemoglobin

Published:2013-06-17 Issue:2 Volume:94 Page:219-226
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Yarnpakdee Suthasinee¹,Benjakul Soottawat¹,Kristinsson Hordur G²³

Affiliation:

1. Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai, Songkhla 90112 Thailand

2. Matis-Icelandic Food and Biotechnology R & D; Vinlandsleid 12 IS-113 Reykjavik Iceland

3. Department of Food Science and Human Nutrition; University of Florida; Gainesville FL 32611 USA

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6235/fullpdf

Reference42 articles.

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3. Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis);Thiansilakul;Food Chem,2012

4. Pro-oxidative characteristics of trout hemoglobin and myoglobin: A role for released heme in oxidation of lipids;Richards;J Agric Food Chem,2005

5. Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin;Kanner;Arch Biochem Biophys,1985

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