Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 640-645

  Dekkers, Evelien ^a   Raghavan, Sivakumar ^a   Kristinsson, Hordur G ^a   Marshall, Maurice R ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Colour; Dip treatment; Mahi mahi; Oxidative stability; Peroxide values; Protein hydrolysates; Shelf life; TBARS; Tilapia

Indexed keywords

COLOUR; DIP TREATMENT; MAHI MAHI; OXIDATIVE STABILITY; PEROXIDE VALUES; PROTEIN HYDROLYSATES; SHELF-LIFE; TBARS; TILAPIA;

COLOR; MUSCLE; OXIDATION; OXIDATION RESISTANCE; PROTEINS; STABILITY;

HYDROLYSIS;

LIPID PEROXIDE; PROTEIN HYDROLYSATE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL EXPERIMENT; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FISH MEAT; FOOD; LIPID OXIDATION; MAHI MAHI; MUSCLE MASS; NONHUMAN; OXIDATION; PH MEASUREMENT; SLOW MUSCLE; TILAPIA; ULTRAFILTRATION;

TILAPIA;

EID: 77955774389     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.088     Document Type: Article

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