Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle

Food Chemistry

Volumn 114, Issue 3, 2009, Pages 881-888

  Medina, Isabel ^a   González, María Jesús ^a   Iglesias, Jacobo ^a   Hedges, Nicholas D ^b  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Fish muscle; Hydroxycinnamic acids; Lipid oxidation; Proteins; Water holding capacity

Indexed keywords

EID: 59649096424     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.031     Document Type: Article

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