Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin

Food Chemistry

Volumn 136, Issue 1, 2013, Pages 64-72

  Pazos, Manuel ^a   Maestre, Rodrigo ^a   Gallardo, José M ^a   Medina, Isabel ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Antioxidant; Catechin; Fluorescein 5 thiosemicarbazide and proteomic; Protein carbonyls; Protein oxidation

Indexed keywords

ANTIOXIDANT; CATECHIN; FLUORESCEIN-5-THIOSEMICARBAZIDE AND PROTEOMIC; PROTEIN CARBONYLS; PROTEIN OXIDATION;

AGENTS; CARBONYLATION; ELECTROPHORESIS; ENZYMES; FLAVONOIDS; MUSCLE; ORGANIC COMPOUNDS; OXIDATION; PHENOLS;

PROTEINS;

ACTIN; CATECHIN; FRUCTOSE BISPHOSPHATE ALDOLASE; GLYCERALDEHYDE 3 PHOSPHATE DEHYDROGENASE; GLYCOGEN PHOSPHORYLASE; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; PYRUVATE KINASE;

ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CARBONYLATION; CONTROLLED STUDY; CRYOPRESERVATION; FISH; GEL ELECTROPHORESIS; LIPID OXIDATION; NONHUMAN; PROTEOMICS; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANIMALS; CATECHIN; FISH PRODUCTS; FISH PROTEINS; FOOD HANDLING; OXIDATION-REDUCTION; PERCIFORMES; PROTEIN CARBONYLATION; PROTEOMICS; SEAFOOD;

SCOMBER SCOMBRUS;

EID: 84865309818     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.109     Document Type: Article

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