Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

The acid and alkaline solubilization processes for isolating muscle protein from ground fish
raw materials are investigated by scrutinizing the literature. Following an introduction to the …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

CONTENTS 26.1 Freezing in Biological Materials.............................................................................
..................... 636 26.2 Mode of Preserving Action …

The effects of frozen storage at− 18° C on the chemical and sensory qualities of fish fingers
produced from unwashed and washed mirror carp (Cyprinus carpio) mince were …

I. INTRODUCTION Lipid oxidation is one of the major causes of quality deterioration in
muscle foods following storage at refrigerated or frozen temperatures. Often seen in later …

The influence of recovery technique (pH-shift processing vs mechanical separation),
antioxidant addition and endogenous factors on lipid oxidation in protein-enriched products …

White grape antioxidant dietary fibre (WGDF) was obtained from white grape (Vitis vinifera,
var. Airén) pomace from wine production. The antioxidant capacity of WGDF was determined …

From the moment the fish is caught till it arrives at the consumer as a canned product, raw
matter is submitted to a variety of industrial steps. Thus, a storage process (namely, chilling …

This study is aimed to investigate the effect of aqueous solutions of citric acid (CA) and
ascorbic acid (AA) on the lipid stability of horse mackerel (Trachurus trachurus) fillets and …