Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

Food Research International

Volumn 42, Issue 1, 2009, Pages 85-90

  Fu, Xiangjin ^a   Xu, Shiying ^a   Wang, Zhang ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Fishy odor; Hemoglobin; Lipid oxidation; Lipoxygenase

Indexed keywords

OXIDATION; SILVER;

FISHY ODOR; HEXANAL; LIPID HYDROPEROXIDES; LIPID OXIDATION; LIPOXYGENASE; MODEL SYSTEMS; OIL ODORS; SILVER CARPS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

HEMOGLOBIN;

CYPRINIDAE; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 58149229048     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.09.004     Document Type: Article

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