Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (ictalurus punctatus) belly flap meat

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Min, B ^a   Chen, M H ^a   Green, B W ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Antimicrobial activity; Antioxidant activity; Channel catfish belly flap meat; Purple rice bran extract; Textural properties

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FLAVONOID; IRON CHELATING AGENT; PHENOL DERIVATIVE; PHOSPHATE; PLANT EXTRACT; SODIUM CHLORIDE; TANNIN DERIVATIVE;

ANIMAL; ARTICLE; CATFISH; CHEMISTRY; COLD; DRUG EFFECT; FOOD HANDLING; FOOD PRESERVATION; LIPID PEROXIDATION; METHODOLOGY; MICROBIOLOGY; PLANT SEED; RICE; SEA FOOD;

ANIMALS; ANTHOCYANINS; ANTIOXIDANTS; COLD TEMPERATURE; FISH PRODUCTS; FLAVONOIDS; FOOD HANDLING; FOOD PRESERVATION; ICTALURIDAE; IRON CHELATING AGENTS; LIPID PEROXIDATION; ORYZA SATIVA; PHENOLS; PHOSPHATES; PLANT EXTRACTS; SEEDS; SODIUM CHLORIDE; TANNINS;

ICTALURUS PUNCTATUS;

EID: 64049112977     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01108.x     Document Type: Article

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