کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891599 | 1628508 | 2018 | 38 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass (Micropterus salmoides) during repeated freezing-thawing (FT) treatments
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass (Micropterus salmoides) during repeated freezing-thawing (FT) treatments Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass (Micropterus salmoides) during repeated freezing-thawing (FT) treatments](/preview/png/8891599.png)
چکیده انگلیسی
The effect of fermented soybeans from three different origin places (Hunan, Guangdong, and Sichuan in China) on protein oxidation and freshness of largemouth bass (Micropterus salmoides) was investigated during repeated freezing-thawing (FT) cycles. The Hunan fermented soybean exhibited the best antioxidant capacity according to the capacity of Fe3+ reducing power, DPPH radical scavenging activity, super oxide radical scavenging assay, hydroxyl radical scavenging assay, and reduced glutathione (GSH). As expected, 0.1% fermented soybean significantly (Pâ¯<â¯0.05) delayed protein oxidation including the decline of reactive and total sulphydryls, Ca2+-ATPase activity, and freshness as well as the increase of total volatile base nitrogen (TVB-N) during repeated freezing-thawing cycles treatments. It was concluded that the fermented soybean was not only a seasoning, but also an antioxidant in prepared fishes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 91, May 2018, Pages 213-221
Journal: LWT - Volume 91, May 2018, Pages 213-221
نویسندگان
Ying Shao, Lan Wang, Chunsong Chen, Guangquan Xiong, Yaqin Hu, Yu Qiao, Wenjing Wu, Xin Li, Jun Wang, Li Liao, Anzi Ding,