Effect of pH and ATP on lipid oxidation in unwashed and washed seabass mince (Lates calcarifer) mediated by hemoglobin
Hemoglobin-mediated lipid oxidation was studied by using washed and unwashed seabass mince with and without added hemoglobin. Three pH values of postmortem fish were examined (physiological pH (6.5), 6.2, and 7.0). The lag time prior to thiobarbituric acid reactive substance development in the unwas...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2008-04-01
|
| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://rdo.psu.ac.th/sjst/ejournal/journal/30-Suppl-1/0125-3395-30-S1-19-23.pdf |