Lipid oxidation affects the bitterness formation and loss of free amino acids in the autolytic extract prepared from fish wastes-Reference-Cited by-同舟云学术

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Lipid oxidation affects the bitterness formation and loss of free amino acids in the autolytic extract prepared from fish wastes

Published:2002 Issue:sup2 Volume:68 Page:1379-1382
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

MORIOKA KATSUJI¹,LIU CHENGCHU¹,OHNISHI TADASHI¹,ITOH YOSHIAKI¹,OBATAKE ATSUSHI¹

Affiliation:

1. Kochi University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/68/sup2/68_sup2_1379/_pdf

Reference14 articles.

1. 1. Pigott GM. Enzyme modification of fishery by-products. In Chemistry and Biochemistry of Marine Food Products, Martin RE, Flick GJ, Hebard CE, Ward DR (eds) AVI, Westport, 1982, pp. 447-452.

2. 2. Brody J. Animal feed & Plant food In Fishery By-Products Technology, Brody J (eds). AVI, Westport, CT, 1965, pp. 198-208,.

3. 3. Morioka K, Sakai S, Takegami C, Obatake A. Seasonal variations in lipids and fatty acid compositions of frigate mackerel Auxis rochei. Nippon Suisan Gakkaishi 1999; 65, 732-738.

4. 4. Morioka K, Fujii S, Itoh Y, Liu C, Obatake A. Recovery of amino acid from the protein in the head and viscera of frigate mackerel by autolysis. Fisheries Sci. 1999; 65: 588-591.

5. 5. Bligh, EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can. J Biochem. Physiol. 1959; 37, 911-917.

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