Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 789-796

  Thiansilakul, Yaowapa ^a   Benjakul, Soottawat ^a   Grunwald, Eric W ^b   Richards, Mark P ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Caffeic acid; Gallic acid; Haem release; Haemoglobin; Lipid oxidation; Myoglobin; Tannic acid

Indexed keywords

CAFFEIC ACIDS; GALLIC ACIDS; HAEM RELEASE; HAEMOGLOBINS; LIPID OXIDATION; MYOGLOBIN; TANNIC ACID;

OXIDATION; PROTEINS;

PHENOLS;

CAFFEIC ACID; GALLIC ACID; HEME; HEMOGLOBIN; MYOGLOBIN; PEROXIDE; PHENOL DERIVATIVE; TANNIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; BINDING AFFINITY; CARP; ENZYME ACTIVITY; LIPID OXIDATION; NONHUMAN;

ANIMALS; CARPS; FISH PRODUCTS; FOOD STORAGE; HEMOGLOBINS; LIPID PEROXIDATION; MYOGLOBIN;

HYPOPHTHALMICHTHYS; HYPOPHTHALMICHTHYS NOBILIS;

EID: 84860299717     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.182     Document Type: Article

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