Hemoglobin-Mediated Oxidation of Washed Minced Cod Muscle Phospholipids: Effect of pH and Hemoglobin Source-Reference-Cited by-同舟云学术

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

Published:2004-06-18 Issue:14 Volume:52 Page:4444-4451
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Undeland Ingrid¹,Kristinsson Hordur G.¹,Hultin Herbert O.¹

Affiliation:

1. Department of Chemistry and Bioscience-Food Science, Chalmers University of Technology, Box 5401, S-402 29 Göteborg, Sweden; Laboratory of Aquatic Food Biomolecular Research, Aquatic Food Products Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611; and Massachusetts Agricultural Experiment Station, DFS, University of Massachusetts/Amherst Marine Station, P.O. Box 7128, Gloucester, Massachusetts 01930

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030560s

Reference43 articles.

1. Effect of Washing with or without Antioxidants on Quality Retention of Mackerel Fillets during Refrigerated and Frozen Storage

2. Richards, M. P. Contributions of blood and blood components to lipid oxidation in fish muscle. Ph.D. Thesis, University of Massachusetts, Amherst, MA, 2000.

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