The effect of oxygen pressure and the addition of KBrO3 and H2O2 on the oxidation of sulphydryl groups to disulphide bonds in raw and heated fish

International Journal of Food Science and Technology

Volumn 40, Issue 7, 2005, Pages 793-795

  Opstvedt, Johannes ^a   Miller, Ruth ^b   Groninger, Herman ^b  

^a NORWEGIAN INSTITUTE OF FISHERIES AND AQUACULTURE RESEARCH   (Norway)

^b ALASKA FISHERIES SCIENCE CENTER   (United States)

Author keywords

Fish; Oxygen pressure; Pro oxidants; Sulphydryl groups

Indexed keywords

EID: 23744517206     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01021.x     Document Type: Review

References (6)

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2. Opstvedt, J., Miller, R., Hardy, R.W. & Spinelly, J. (1984). Heat-induced changes in sulfhydryl groups and disulfide bonds in fish protein and their effect on protein digestibility in rainbow trout (Salmo gairdneri). Journal of Agricultural and Food Chemistry, 32, 929-935.
3. Sjøberg, L.B. & Bostrøm, S.L. (1977). Studies in rats on nutritional value of hydrogen peroxide-treated fish protein and utilization of oxidized sulphur-amino acids. British Journal of Nutrition, 38, 189-205.
4. Snedecor, G.W. & Cochran, W.G. (1992). Statistical Methods. Pp. 1-503. Ames, IA: Iowa State University Press.
5. Tsen, C.C. (1968). Oxidation of sulfhydryl groups of flour by bromate under various conditions and during the bread baking process. Cereal Chemistry, 45, 531-539.
6. Tsen, C.C. & Hlynka, I. (1963). Flour lipids and oxidation of sulfhydryl groups in dough. Cereal Chemistry, 40, 145-153.