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Kamiński P, Szymczak M, Szymczak B. Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5315-5325. [PMID: 38323648 DOI: 10.1002/jsfa.13358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 01/05/2024] [Accepted: 02/03/2024] [Indexed: 02/08/2024]
Abstract
BACKGROUND As a result of climate change (reduced the oxygen content and food available in the waters) and overfishing, ever larger batches of the herring catch are classified as low-value fish and used for feedstuff or canned food production. Fast and complete ripening of marinated fillets, especially from low-value Baltic herring, poses a problem because of the low muscle protease activity and changes in muscle tissue proteins. RESULTS For the first time, a crude digestive proteases preparation (CDPP) was obtained from herring viscera using a two-stage method consisting of ethanol extraction and then salt precipitation. CDPP had a reduced hemoglobin content, with optimum activity at pH 7.5-8.8 or 60-120 g kg-1 NaCl. At pH 4-5, it still exhibited 24-68% of proteolytic activity. CDPP was used for 4-24 h of brining of fresh and frozen-thawed fillets or injection of fresh fillets before marinating. CDPP-brining increased especially cathepsin D and carboxypeptidase A activities, whereas it decreased cathepsin B and L activities in the marinades. CDPP-brining mitigated the negative effect of freezing-thawing on mass-yield, protease activity, protein hydrolysis, texture profile, colour and sensory quality of the marinated fillets. CDPP-injection was found to be the best method because it increased mass-yield and ripeness of the marinated fillets to a greater extent than CDPP-brining did. The marinades from the CDPP-treated fillets had no bitter taste as a result of the presence of hemoglobin or chymotrypsin, and there were no results indicating lipid oxidation. CONCLUSION The application of CDPP in marinating technology is a viable approach to enable the use of low-value herring in food production, shorten the marinating time, and improve the ripeness and sensory quality of meat. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Patryk Kamiński
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Mariusz Szymczak
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Barbara Szymczak
- Department of Microbiology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
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Boutheina B, Leila K, Besbes N, Messina C, Santulli A, Saloua S. Evaluation of the qualitative properties and consumer perception of marinated sardine Sardina pilchardus: The effect of fucoxanthin addition. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Pang S, Wang Y, Hao R, Mráz J, Li S, Zheng Q, Pan J. UV
irradiation improved gel properties and chill‐stored stability of surimi gel. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Shiwen Pang
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Yong Wang
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Ruoyi Hao
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Institute of Aquaculture and Protection of Waters České Budějovice 370 05 Czech Republic
| | - Jan Mráz
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Institute of Aquaculture and Protection of Waters České Budějovice 370 05 Czech Republic
| | - Shengjie Li
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Qilin Zheng
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Jinfeng Pan
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
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SIMBINE EO, RODRIGUES LDC, BURBARELLI MFDC, FÁVARO-TRINDADE CS, VIEGAS EMM, ENKE DBS, LAPA-GUIMARÃES J. Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.46420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Hao R, Pan J, Tilami SK, Shah BR, Mráz J. Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:91-100. [PMID: 32613621 DOI: 10.1002/jsfa.10618] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 06/22/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Omega-3 common carp (OCC) raised by patented culture systems have higher level of n-3 fatty acids and n-3/n-6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post-mortem quality changes between NCC and OCC. RESULTS NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. The K-value, Ki-value and Hx-index demonstrated high cohesiveness (Pearsons two-tailed, r = 0.968-0.984, P < 0.05) during storage, with statistically comparable (P > 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt-soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h. CONCLUSION Patented culture system has a slightly positive influence on post-mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ruoyi Hao
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Jinfeng Pan
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
- National Engineering Research Centre for Seafood, Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Sarvenaz Khalili Tilami
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Bakht Ramin Shah
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Jan Mráz
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
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Damerau A, Kakko T, Tian Y, Tuomasjukka S, Sandell M, Hopia A, Yang B. Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince. Food Chem 2020; 332:127385. [DOI: 10.1016/j.foodchem.2020.127385] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 06/01/2020] [Accepted: 06/17/2020] [Indexed: 01/07/2023]
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Szymczak M, Kamiński P, Felisiak K, Szymczak B, Dmytrów I, Sawicki T. Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109961] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Abstract
Abstract
Introduction
The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE), and açai berry) in reducing lipid oxidation in dog food was compared to that of the synthetic antioxidant butylated hydroxyanisole (BHA).
Material and Methods
In two different experiments content parameters were measured after 12 days of storage at 55°C. In experiment one, the natural antioxidants were added at 0.2% and BHA at 0.02% of the food (DM basis), and samples were analysed for thiobarbituric acid-reactive substances (TBARS). In experiment two, the effects of GSE and curcumin at two admixture proportions (0.1% and 0.2% of food DM) on omega-3 fatty acid (FA) content were evaluated.
Results
TBARS values were lower than the control (P < 0.01) for curcumin, cranberry, pomegranate, and GSE but not for the açai berry (P > 0.05). By day 12, although there were no significant differences (P > 0.05) between the two curcumin treatments, they preserved higher concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (P < 0.05) than the BHA and control treatments. The addition of GSE or BHA to dog food held (P < 0.05) the concentrations of EPA higher than the control. The concentrations of EPA and DHA for the 0.2% GSE treatment were greater (P < 0.05) than the 0.1% GSE treatment. Grape seed extract at 0.2% lost less (P < 0.05) EPA concentration than BHA.
Conclusion
The present results showed that, except for açai berry, the tested natural antioxidants could be used as a substitute for BHA in dog food.
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Glodde F, Günal M, Kinsel ME, AbuGhazaleh A. Effects of Natural Antioxidants on The Stability of Omega-3 Fatty Acids in Dog Food. J Vet Res 2018; 62:103-108. [PMID: 29978134 PMCID: PMC5957468 DOI: 10.1515/jvetres-2018-0014] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Accepted: 03/09/2018] [Indexed: 11/24/2022] Open
Abstract
INTRODUCTION The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE), and açai berry) in reducing lipid oxidation in dog food was compared to that of the synthetic antioxidant butylated hydroxyanisole (BHA). MATERIAL AND METHODS In two different experiments content parameters were measured after 12 days of storage at 55°C. In experiment one, the natural antioxidants were added at 0.2% and BHA at 0.02% of the food (DM basis), and samples were analysed for thiobarbituric acid-reactive substances (TBARS). In experiment two, the effects of GSE and curcumin at two admixture proportions (0.1% and 0.2% of food DM) on omega-3 fatty acid (FA) content were evaluated. RESULTS TBARS values were lower than the control (P < 0.01) for curcumin, cranberry, pomegranate, and GSE but not for the açai berry (P > 0.05). By day 12, although there were no significant differences (P > 0.05) between the two curcumin treatments, they preserved higher concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (P < 0.05) than the BHA and control treatments. The addition of GSE or BHA to dog food held (P < 0.05) the concentrations of EPA higher than the control. The concentrations of EPA and DHA for the 0.2% GSE treatment were greater (P < 0.05) than the 0.1% GSE treatment. Grape seed extract at 0.2% lost less (P < 0.05) EPA concentration than BHA. CONCLUSION The present results showed that, except for açai berry, the tested natural antioxidants could be used as a substitute for BHA in dog food.
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Affiliation(s)
- Florentina Glodde
- Department of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL 62901, USA
| | - Mevlüt Günal
- Department of Animal Science, Süleyman Demirel University, 32200, Isparta, Turkey
| | - Mary E. Kinsel
- Department of Chemistry and Biochemistry, Southern Illinois University, Carbondale, IL 62901, USA
| | - Amer AbuGhazaleh
- Department of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL 62901, USA
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10
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Hematyar N, Masilko J, Mraz J, Sampels S. Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio
L.) influenced by frozen storage (-20 °C). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13589] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nima Hematyar
- Faculty of Fisheries and Protection of Waters; University of South Bohemia in České Budějovice, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters; České Budějovice Czech Republic
| | - Jan Masilko
- Faculty of Fisheries and Protection of Waters; University of South Bohemia in České Budějovice, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters; České Budějovice Czech Republic
| | - Jan Mraz
- Faculty of Fisheries and Protection of Waters; University of South Bohemia in České Budějovice, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters; České Budějovice Czech Republic
| | - Sabine Sampels
- Faculty of Fisheries and Protection of Waters; University of South Bohemia in České Budějovice, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters; České Budějovice Czech Republic
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Fernandes MG, Cervi CB, Aparecida de Carvalho R, Lapa-Guimarães J. Evaluation of Turmeric Extract as an Antioxidant for Frozen Streaked Prochilod (Prochilodus lineatus) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1376025] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Mirela Garcia Fernandes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil
| | - Camila Bitencourt Cervi
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil
| | | | - Judite Lapa-Guimarães
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil
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Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants? INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Sampels S. The effects of processing technologies and preparation on the final quality of fish products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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14
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Chakraborty K, Chakkalakal SJ, Joseph D. Effect of Natural Additives on the Fatty Acid Signatures of Green Mussel P
erna viridis
L. in a Time-Dependent Accelerated Shelf Life Study. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12116] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Kajal Chakraborty
- Marine Biotechnology Division; Central Marine Fisheries Research Institute; Ernakulam North PO Post Box 1603 Cochin Kerala 682018 India
| | - Selsa J. Chakkalakal
- Marine Biotechnology Division; Central Marine Fisheries Research Institute; Ernakulam North PO Post Box 1603 Cochin Kerala 682018 India
| | - Deepu Joseph
- Marine Biotechnology Division; Central Marine Fisheries Research Institute; Ernakulam North PO Post Box 1603 Cochin Kerala 682018 India
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Gai F, Ortoffi M, Giancotti V, Medana C, Peiretti PG. Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss)Minced Muscle. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.789094] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Szymczak M, Szymczak B, Koronkiewicz A, Felisiak K, Bednarek M. Effect of cover brine type on the quality of meat from herring marinades. J Food Sci 2013; 78:S619-25. [PMID: 23488975 DOI: 10.1111/1750-3841.12090] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Accepted: 01/27/2013] [Indexed: 11/28/2022]
Abstract
Effects of vinegar, oil, and sour cream brines on meat quality of 4 popular cold marinades from herring were investigated in the study. Cover brine type affected the composition and nutritive value of meat as well as the sensory and microbiological quality of marinated herring. Qualitative differences resulted from cover brine penetration into meat, and from diffusion of components from meat to vinegar brine. Compared to oil and sour cream, vinegar brine contributed to increased concentrations of salt and acetic acid, hardness, color brightness of marinades meat and to increased microbial contamination of meat. Furthermore, vinegar caused nitrogen losses to 15%, including valuable products of protein hydrolysis, enzymes, and total volatile bases. The rolling up of fillets reduced diffusion even by 50%. In turn, oil and sour cream were causing mainly a higher fat content and overall sensory evaluation of the marinades.
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Affiliation(s)
- Mariusz Szymczak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
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Pazos M, Maestre R, Gallardo JM, Medina I. Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin. Food Chem 2013; 136:64-72. [DOI: 10.1016/j.foodchem.2012.07.109] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2011] [Revised: 07/09/2012] [Accepted: 07/26/2012] [Indexed: 10/28/2022]
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18
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Antioxidant mechanism of grape procyanidins in muscle tissues: Redox interactions with endogenous ascorbic acid and α-tocopherol. Food Chem 2012; 134:1767-74. [DOI: 10.1016/j.foodchem.2012.03.072] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2011] [Revised: 02/25/2012] [Accepted: 03/19/2012] [Indexed: 11/15/2022]
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19
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Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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