Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (<i>Decapterus maruadsi</i>)-Reference-Cited by-同舟云学术

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (Decapterus maruadsi)

Published:2018 Issue:4 Volume:67 Page:445-453
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Cao Song Min¹²,Wu Yan Yan¹,Li Lai Hao¹,Yang Xian Qing¹,Chen Sheng Jun¹,Hu Xiao¹,Ma Hai Xia¹

Affiliation:

1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing of Ministry of Agriculture

2. College of Food Science and Technology, Shanghai Ocean University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/67/4/67_ess17176/_pdf

Reference21 articles.

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3. 3) Flores, M.; Aristoy, M.C.; Antequera, T.; Barat, J.M.; Toldrá, F. Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham. Food Microbiol. 29, 247-254 (2012).

4. 4) Yang, H.; Ma, C.; Qiao, F.; Song, Y.; Du, M. Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham. Meat Sci. 71, 670-675 (2005).

5. 5) Wang, Y.; Jiang, Y.T.J.; Cao, J.X.; Chen, Y.J.; Sun, Y.Y.; Zeng, X.Q.; Pan, D.D.; Ou, C.R.; Gan, N. Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production. Food Chem. 190, 33-40 (2016).

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