The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 754-760

  Tokur, Bahar ^a   Korkmaz, Koray ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Dark muscle fish; Iron catalyzed oxidation system; Oxidation; Protein carbonyl; SDS PAGE; TBARs

Indexed keywords

CARBONYL DERIVATIVE; FERROUS ION; FISH PROTEIN; HYDROGEN PEROXIDE; HYDROXYL GROUP; LIPID; MALONALDEHYDE; MERCAPTOETHANOL; MUSCLE PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANCHOVY; ANIMAL TISSUE; ARTICLE; CATALYSIS; CONTROLLED STUDY; COVALENT BOND; DISULFIDE BOND; ELECTROPHORESIS; FRAGMENTATION REACTION; INCUBATION TIME; LIPID OXIDATION; MOLECULAR WEIGHT; NONHUMAN; OXIDATION; OXIDATIVE STRESS; PROTEIN DEPLETION; SHELF LIFE; STATISTICAL ANALYSIS;

ENGRAULIDAE; SARDA SARDA;

EID: 34247538316     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.033     Document Type: Article

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