Impact of theaflavin soaking pretreatment on oxidative stabilities and physicochemical properties of semi-dried large yellow croaker (Pseudosciaena crocea) fillets during storage
Long Jiao, Chuanhai Tu, Junlong Mao, Soottawat Benjakul, Bin Zhang
Topics & Concepts
ChemistryThiobarbituric acidFood scienceChewinessTheaflavinLipid oxidationPeroxide valueMyofibrilFillet (mechanics)TBARSAntioxidantLipid peroxidationBiochemistryPolyphenolMaterials scienceComposite materialMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals