Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid, calcium chloride and pH

Food Chemistry

Volumn 108, Issue 1, 2008, Pages 64-74

  Vareltzis, Patroklos ^b   Hultin, Herbert O ^a   Autio, Wesley R ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Acid treatment; Alkali treatment; Calcium chloride; Citric acid; Cod proteins; Haddock proteins; Hemoglobin; Lipid oxidation

Indexed keywords

CALCIUM CHLORIDE; CITRIC ACID; HEMOGLOBIN; MUSCLE PROTEIN; PEROXIDE;

ACIDIFICATION; ACIDITY; ALKALINITY; ANIMAL TISSUE; ARTICLE; ATLANTIC COD; CATALYSIS; CONTROLLED STUDY; FAST MUSCLE; FISH; HADDOCK; LIPID OXIDATION; MUSCLE FIBER MEMBRANE; MUSCLE TISSUE; NONHUMAN; PH; PRECIPITATION; PROTEIN DETERMINATION; PROTEIN FUNCTION; PROTEIN ISOLATION; PROTEIN STABILITY; SOLUBILIZATION;

MELANOGRAMMUS;

EID: 37549048538     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.043     Document Type: Article

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