Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2474-2482

  Yarnpakdee, Suthasinee ^a   Benjakul, Soottawat ^a   Kristinsson, Hordur G ^b,c   Maqsood, Sajid ^d  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b Matis Icelandic Food and Biotechnology RandD   (Iceland)

^c UNIVERSITY OF FLORIDA   (United States)

^d UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

Fishy odour; Fortification; Indian mackerel; Lipid oxidation; Protein hydrolysate

Indexed keywords

ALCALASE; CHEMICAL COMPOSITIONS; DEGREE OF HYDROLYSIS; FORTIFICATION; HAEM IRON; INDIAN MACKEREL; IRON CONTENT; LIPID OXIDATION; PEROXIDE VALUE; PRE-TREATMENT; PRE-TREATMENTS; PROTEIN HYDROLYSATE; SOLUBILISATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL LIPIDS;

ALUMINUM; PHOSPHOLIPIDS;

HYDROLYSIS;

HEME; MYOGLOBIN; PHOSPHOLIPID; PROTEIN HYDROLYSATE; SUBTILISIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL EXPERIMENT; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; LIPID OXIDATION; MILK; MUSCLE; NONHUMAN; ODOR; PROTEIN HYDROLYSIS; SOLUBILIZATION;

ANIMALS; FISH PROTEINS; FOOD HANDLING; LIPID PEROXIDATION; MUSCLE, SKELETAL; ODORS; PERCIFORMES; PROTEIN HYDROLYSATES; SEAFOOD;

RASTRELLIGER KANAGURTA;

EID: 84865309031     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.037     Document Type: Article

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