Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats

Journal of the Science of Food and Agriculture

Volumn 90, Issue 10, 2010, Pages 1634-1641

  Bao, Huynh N D ^a   Osako, Kazufumi ^a   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Antioxidant; Fish meat colour; Lipid oxidation; Metmyoglobin; Mushroom ergothioneine; Radical scavenging

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; THIONEINE;

AGARICALES; ANIMAL; ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; FOOD PRESERVATION; FRUITING BODY; MEAT; METHODOLOGY; SEA FOOD; STANDARD; TUNA;

AGARICALES; ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; COLOR; ERGOTHIONEINE; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUITING BODIES, FUNGAL; MEAT; SEAFOOD; TUNA;

BASIDIOMYCOTA; FLAMMULINA; FLAMMULINA VELUTIPES; LENTINULA EDODES; PLEUROTUS; PLEUROTUS CORNUCOPIAE; PLEUROTUS ERYNGII; SCOMBRIDAE; THUNNUS OBESUS;

EID: 77954390613     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3992     Document Type: Article

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