Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 23, 2002, Pages 6847-6853

  Undeland, Ingrid ^a   Hultin, Herbert O ^b   Richards, Mark P ^c  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cod; Hemoglobin; Membrane lipids; Oil; Oxidation; Sensory; TBARS; Triacylglycerols

Indexed keywords

FISH OIL; HEMOGLOBIN; HYDROGEN PEROXIDE; HYDROPEROXIDE; MEMBRANE LIPID; MENHADEN OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL;

ANIMAL; ARTICLE; ATLANTIC COD; CATALYSIS; COLD; CONTROLLED STUDY; FAT CONTENT; FISH; FOOD HANDLING; LIPID OXIDATION; LIPID PEROXIDATION; METABOLISM; NONHUMAN; ODOR; PH; SKELETAL MUSCLE; TIME;

ANIMALS; COLD; FISH OILS; FISHES; FOOD TECHNOLOGY; HEMOGLOBINS; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEMBRANE LIPIDS; MUSCLE, SKELETAL; ODORS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; TRIGLYCERIDES;

ANIMALIA; GADUS MORHUA;

EID: 0037032273     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0201982     Document Type: Article

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