Litcius/Paper detail

Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates

Longteng Zhang, Yuankai Shan, Hui Hong, Yongkang Luo, Xiaohui Hong, Weijian Ye

2020LWT55 citationsDOI

Topics & Concepts

Silver carpChemistryHypophthalmichthysBighead carpHydrolysateLipid oxidationFood scienceEnzymatic hydrolysisTBARSThiobarbituric acidTrypsinPapainAntioxidantHydrolysisChromatographyLipid peroxidationBiochemistryEnzymeFisheryBiologyFish <Actinopterygii>Protein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and GrowthMeat and Animal Product Quality
Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates | Litcius