Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1056-1062

  Maqsood, Sajid ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Haemoglobin; Lipid oxidation; Tannic acid; Volatile lipid oxidation compounds; Washed mince

Indexed keywords

HAEMOGLOBINS; LIPID OXIDATION; TANNIC ACID; VOLATILE LIPID OXIDATION COMPOUNDS; WASHED MINCE;

OXIDATION;

HEMOGLOBIN; PEROXIDE; TANNIN;

ANIMAL EXPERIMENT; ARTICLE; CONTROLLED STUDY; GAS CHROMATOGRAPHY; LIPID OXIDATION; MASS SPECTROMETRY; NONHUMAN; ODOR; SENSORY ANALYSIS; TILAPIA;

SERRANIDAE; TILAPIA;

EID: 77956613531     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.077     Document Type: Article

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