Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
Journal article, 2021
Incubation
Lipid oxidation
Rosemary
Hemoglobin
Herring co-product silage
Author
Mursalin Sajib
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Haizhou Wu
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Rikard Fristedt
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Scientific Reports
2045-2322 (ISSN) 20452322 (eISSN)
Vol. 11 1 1-12 19492Engineering Nutritious Seafood by-products to Improve Local Aquaculture Growth and Environment (ENSILAGE)
Formas (2016-20057), 2016-01-01 -- 2020-12-31.
Subject Categories
Food Science
Roots
Basic sciences
Areas of Advance
Life Science Engineering (2010-2018)
DOI
10.1038/s41598-021-98997-4