Sulfur-containing compounds heated under alkaline condition: Antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Phonpala, Yoottana ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Eun, Jong Bang ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c Chonnam National University   (South Korea)

Author keywords

Antibrowning activity; Antioxidative activity; Melanosis; Polyphenol oxidase; Sulfur containing compounds

Indexed keywords

ANTIOXIDANT; CATECHOL OXIDASE; CHELATING AGENT; COPPER; CYSTEINE; GLUCOSE; GLUTATHIONE; SCAVENGER; SULFUR DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ADULT; ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CHEMISTRY; DRUG ANTAGONISM; FOOD CONTAMINATION; FOOD PRESERVATION; FREEZING; GLYCATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; PENAEIDAE; PH; PIGMENTATION; QUALITY CONTROL; SEA FOOD; SENSATION; TIME;

ADULT; ANIMALS; ANTIOXIDANTS; BACTERIA; CATECHOL OXIDASE; CHELATING AGENTS; COLONY COUNT, MICROBIAL; COPPER; CYSTEINE; FOOD CONTAMINATION; FOOD PRESERVATION; FREE RADICAL SCAVENGERS; GLUCOSE; GLUTATHIONE; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; OXIDATION-REDUCTION; PENAEIDAE; PIGMENTATION; QUALITY CONTROL; REFRIGERATION; SEAFOOD; SENSATION; SULFUR COMPOUNDS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

DECAPODA (CRUSTACEA); LITOPENAEUS VANNAMEI;

EID: 70350152637     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01189.x     Document Type: Article

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