Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions
Haizhou Wu, Semhar Ghirmai, Ingrid Undeland
Topics & Concepts
ClupeaLipid oxidationTBARSChemistryPeroxide valueAntioxidantFood scienceIncubationHerringShelf lifeBiochemistryLipid peroxidationFish <Actinopterygii>FisheryBiologyMeat and Animal Product QualityBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides