Effects of brown seaweed polyphenols, α-tocopherol, and ascorbic acid on protein oxidation and textural properties of fish mince (Pagrosomus major) during frozen storage
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- 作者：Tiantian Wang ; Zhenxing Li ; Fangzhou Yuan ; Hong Lin and Tushar Ramesh Pavase
- 刊名：Journal of the Science of Food and Agriculture
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：97
- 期：4
- 页码：1102-1107
- 全文大小：344K
- ISSN：1097-0010
文摘
Frozen storage of minced fish is currently one of the most important techniques to maintain its functional properties. However, some deterioration does occur during frozen storage and cause quality loss. The effects of brown seaweed polyphenols, α-tocopherol, and ascorbic acid on lipid and protein oxidation and textural properties of red sea bream (Pagrosomus major) during 90 days of frozen storage at −18 °C were investigated.