Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed
Mehdi Abdollahi, Ellen Olofsson, Jingnan Zhang, Marie Alminger, Ingrid Undeland
Topics & Concepts
ShrimpLipid oxidationChemistryFood scienceProtein isolateFish processingHerringMalondialdehydeAstaxanthinBiochemistryFish <Actinopterygii>CarotenoidBiologyFisheryAntioxidantProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityAquaculture Nutrition and Growth