Article ID Journal Published Year Pages File Type
10542561 Food Chemistry 2013 9 Pages PDF
Abstract
► Myofibrillar proteins from chilled fish mince undergo carbonylation. ► The structural protein actin is extensively oxidised in chilled mince. ► Catechin is able to inhibit more than 85% the oxidation of several proteins. ► Catechin is not able to protect actin against oxidation during chilled storage.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin
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