Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 14, 2005, Pages 5625-5634

  Undeland, Ingrid ^b   Hall, Gunnar ^a   Wendin, Karin ^a   Gangby, Ingela ^a   Rutgersson, Annika ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Acid; Antioxidants; Clupea harengus; EDTA; Erythorbate; Functional; Herring; Isolation; Lipids; Oxidation; Proteins; Solubilization; STPP; TBARS

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; EDETIC ACID; FISH PROTEIN; ISOASCORBIC ACID; MILK PROTEIN; POLYPHOSPHATE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIPHOSPHORIC ACID;

ARTICLE; DRUG EFFECT; FOOD HANDLING; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; METHODOLOGY; ODOR; PH; SEA FOOD; SOLUBILITY;

ANTIOXIDANTS; ASCORBIC ACID; EDETIC ACID; FISH PRODUCTS; FISH PROTEINS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MILK PROTEINS; ODORS; POLYPHOSPHATES; SOLUBILITY; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

CLUPEA HARENGUS;

EID: 22544446177     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0404445     Document Type: Article

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