Article ID Journal Published Year Pages File Type
10538676 Food Chemistry 2012 8 Pages PDF
Abstract
► Tannic acid could prevent discolouration of washed mince containing Mb or Hb. ► Caffeic acid and gallic acid lowered lipid oxidation of fish mince induced by Mb or Hb. ► Selected phenolic compounds were able to retard haem release and lipid oxidation in fish mince induced by haem proteins.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds
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