Kappa-carrageenan oligosaccharides retard the progression of protein and lipid oxidation in mackerel (Scomber japonicus) fillets during frozen storage
نویسندگان
چکیده
منابع مشابه
RANCIDITY DEVELOPMENT DURING MACKEREL (Scomber scombrus) FROZEN STORAGE: EFFECT OF CATCHING SEASON AND COMMERCIAL PRESENTATION
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Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment
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Differential population structuring of two closely related fish species, the mackerel (Scomber scombrus) and the chub mackerel (Scomber japonicus), in the Mediterranean Sea.
Population genetic structures of the mackerel (Scomber scombrus) and chub mackerel (Scomber japonicus) were studied in the Mediterranean Sea. Fragments of 272 bp (S. scomber) and 387 bp (S. japonicus) of the 5'-end of the mitochondrial control region were sequenced from spawning individuals collected off the coasts of Greece, Italy, Spain, and Portugal. High levels of mitochondrial control regi...
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Finlets are small non-retractable fins located on the dorsal and ventral margins of the body between the second dorsal and anal fins and the tail of scombrid fishes. The morphology of the finlets, and finlet kinematics during swimming in a flow tank at speeds of 0.8-3. 0 fork lengths s(-1), were examined in the chub mackerel Scomber japonicus. Functionally, S. japonicus has five dorsal and anal...
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The antioxidant effect of dietary Zataria multiflora boiss (ZMBE) extract supplementation on the susceptibility of chicken thigh muscle to lipid oxidation during frozen storage at -20 ˚C for 6 months was examined in this experiment. Three hundred thirty six day-old chicks were allocated to 7 dietary treatments with 4 replicates (12 birds each) in a completely randomized design. The dietary trea...
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ژورنال
عنوان ژورنال: RSC Advances
سال: 2020
ISSN: 2046-2069
DOI: 10.1039/d0ra03431b