Hemoglobin-Mediated Lipid Oxidation and Compositional Characteristics of Washed Fish Mince Model Systems Made from Cod (Gadus morhua), Herring (Clupea harengus), and Salmon (Salmo salar) Muscle-Reference-Cited by-同舟云学术

Hemoglobin-Mediated Lipid Oxidation and Compositional Characteristics of Washed Fish Mince Model Systems Made from Cod (Gadus morhua), Herring (Clupea harengus), and Salmon (Salmo salar) Muscle

Published:2007-10-01 Issue:22 Volume:55 Page:9027-9035
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Larsson Karin¹,Almgren Annette¹,Undeland Ingrid¹

Affiliation:

1. Department of Chemical and Biological Engineering–Food Science, Chalmers University of Technology, SE 412 96 Göteborg, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070522z

Reference36 articles.

1. Characterization of Aqueous Components in Chicken Breast Muscle as Inhibitors of Hemoglobin-Mediated Lipid Oxidation

2. Effects of Released Iron, Lipid Peroxides, and Ascorbate in Trout Hemoglobin-Mediated Lipid Oxidation of Washed Cod Muscle

3. Aqueous Extracts from Some Muscles Inhibit Hemoglobin-Mediated Oxidation of Cod Muscle Membrane Lipids

4. Effects of added hemolysate from mackerel, herring and rainbow trout on lipid oxidation of washed cod muscle

5. Hemoglobin-Mediated Oxidation of Washed Minced Cod Muscle Phospholipids: Effect of pH and Hemoglobin Source

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