Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish)
causing severe quality deterioration, eg, off-odors, discoloration, texture defects and …

Caffeic acid, a hydroxycinnamic acid common in different vegetable sources, has been
employed as a natural antioxidant for inhibiting oxidation of fish lipids present in different …

Channel catfish muscle was subjected to 2 novel protein extraction and precipitation
techniques using acid (pH 2.5) or alkaline (pH 11) pH and compared with surimi processing …

Extraction and recovery of fish muscle proteins with the pH‐shift process was investigated
for Atlantic croaker and compared to a laboratory scale surimi process. The acid‐aided …

Acidification of meat can improve texture however it also increases susceptibility to lipid
oxidation. The effect of injection and marination of citric acid to acidify and sodium carbonate …

Herring and salmon filleting co-products were pH-shift processed together with seven
antioxidant-containing raw materials (“helpers”) including lingonberry-, apple-, oat-, barley …

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

We investigated the role of lipid oxidation in the development of a rancid off‐odor in the early
stage of ice storage in both ordinary and dark muscles of cultured yellowtail (Seriola …

The interrelationship between myoglobin oxidation, lipid oxidation and discolouration in
oxeye scad fish during iced storage were investigated. The myoglobin autoxidation rate …

Food antioxidants are of primary importance for the preservation of food quality during
processing and storage. However, the status of food depends on a balance of antioxidants …