Effects of polyphenols in combination with L-cysteine/L-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices
Suguna Palanisamy, Avtar Singh, Bin Zhang, Jun Tae Kim, Soottawat Benjakul
Topics & Concepts
TunaAscorbic acidMyoglobinChemistryAlbacorePolyphenolThunnusFood scienceCysteineVitamin CRedoxAntioxidantBiochemistryFisheryBiologyFish <Actinopterygii>Organic chemistryEnzymeMeat and Animal Product QualityAquaculture Nutrition and GrowthProtein Hydrolysis and Bioactive Peptides