Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish (Clarias lazera) Surimi

Journal of Aquatic Food Product Technology

Volumn 25, Issue 6, 2016, Pages 790-801

  Li, Peng ^a   Yang, Hua ^a,b   Zhu, Yingchun ^a,b   Wang, Yang ^c   Bai, Dongqing ^a   Dai, Ruitong ^c   Ren, Xiaoqing ^a   Yang, Hongshun ^d   Ma, Lizhen ^a  

^a TIANJIN AGRICULTURAL UNIVERSITY   (China)

^b SHANXI AGRICULTURAL UNIVERSITY   (China)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

^d NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Catfish; lipid oxidation; protein oxidation; storage; surimi

Indexed keywords

COLD STORAGE; COMPUTER SYSTEM FIREWALLS; DEIONIZED WATER; ENERGY STORAGE; FATTY ACIDS; FOOD STORAGE; PROTEINS; WASHING;

CATFISH; FATTY ACID CONTENTS; LIPID OXIDATION; PHYSICO-CHEMICAL CHANGES; PROTEIN OXIDATION; PROTEIN SOLUBILITY; STORAGE CONDITION; SURIMI;

OXIDATION;

EID: 84975275464     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2014.931898     Document Type: Article

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