Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince

Food Chemistry

Volumn 181, Issue , 2015, Pages 295-303

  Nikoo, Mehdi ^a   Benjakul, Soottawat ^b   Xu, Xueming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Amur sturgeon; Antioxidant activity; Cryoprotective effect; Gelatin hydrolysate; Unwashed fish mince

Indexed keywords

ANTIOXIDANTS; DIFFERENTIAL SCANNING CALORIMETRY; FISH; MOLECULES;

AMUR STURGEON; ANTI-OXIDANT ACTIVITIES; CRYOPROTECTIVE EFFECTS; GELATIN HYDROLYSATES; UNWASHED FISH MINCE;

PROTEINS;

ACTIN; GELATIN; MYOSIN; OLIGOPEPTIDE; SUBTILISIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL GROUP; ANTIOXIDANT; CRYOPROTECTIVE AGENT; FLAVOURZYME; PROTEIN HYDROLYSATE; PROTEINASE;

ACIPENSER SCHRENCKII; ANTIOXIDANT ACTIVITY; ARTICLE; CRYOPROTECTION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; LIPID OXIDATION; MUSCLE FIBRIL; PROTON NUCLEAR MAGNETIC RESONANCE; SKIN; STURGEON; TRANSITION TEMPERATURE; WATER SUPPLY; ANIMAL; CHEMISTRY; FISH; FOOD HANDLING; FREEZING; LIPID METABOLISM; METABOLISM; MOLECULAR WEIGHT; PROTEIN CARBONYLATION; SEA FOOD;

ACIPENSER SCHRENCKII;

ANIMALS; ANTIOXIDANTS; CRYOPROTECTIVE AGENTS; ENDOPEPTIDASES; FISH PRODUCTS; FISHES; FOOD HANDLING; FREEZING; GELATIN; LIPID METABOLISM; MOLECULAR WEIGHT; OLIGOPEPTIDES; PROTEIN CARBONYLATION; PROTEIN HYDROLYSATES; SKIN; SUBTILISINS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84929315333     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.095     Document Type: Article

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