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Journal of Aquatic Food Product Technology Volume 24, 2015 - Issue 3
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Articles

Antioxidative Effect of Rainbow Sardine (Dussumieria acuta) Protein Hydrolysate on Lipid and Protein Oxidation in Black Pomfret (Parastromateus niger) Fillet by Glazing

Ali TaheriFish Processing Division, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, IranCorrespondence[email protected]
Pages 241-258 | Published online: 20 Mar 2015

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Oriana Zarabi, Mohammad Ahmadi, Masoud Hedayatifard ‎, Leila Golestan & Ayoub Farhadi. (2022) Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout (Salmo trutta caspius) during Frozen Storage. Journal of Aquatic Food Product Technology 31:8, pages 853-871.
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Ali Taheri & Anahita Bakhshizadeh G. (2020) Antioxidant and ACE Inhibitory Activities of Kawakawa (Euthynnus affinis) Protein Hydrolysate Produced by Skipjack Tuna Pepsin. Journal of Aquatic Food Product Technology 29:2, pages 148-166.
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Articles from other publishers (9)

Lucía Méndez, Bin Zhang & Santiago P. Aubourg. (2023) Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing. Foods 12:12, pages 2298.
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Parviz Hassanzadeh, Mohammad Ahmadvand, Shadi Aslani, Najmeh Sheikhzadeh, Shalaleh Mousavi, Seyed Amin Khatibi & Ehsan Ahmadifar. (2022) Dietary astaxanthin mitigated paraquat‐induced oxidative stress in rainbow trout ( Oncorhynchus mykiss ) fillet . Aquaculture Research.
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Zhongqin Chen, Yahui Zhu, Wenhong Cao, Longjian Zhou, Chaohua Zhang, Xiaoming Qin, Huina Zheng, Haisheng Lin & Jialong Gao. (2022) Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors. Food Chemistry 378, pages 132049.
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Haizhou Wu, Mark P. Richards & Ingrid Undeland. (2022) Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1275-1299.
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Shengnan Wang, Jie Pang & Peng Liang. (2021) Differential Proteomics Analysis of Penaeus vannamei Muscles with Quality Characteristics by TMT Quantitative Proteomics during Low-Temperature Storage . Journal of Agricultural and Food Chemistry 69:10, pages 3247-3254.
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Fatemeh Sheykhkanlu Milan, Bahareh Rostamzadeh Sani Maleki, Mir-Hassan Moosavy, Shalaleh Mousavi, Najmeh Sheikhzadeh & Seyed Amin Khatibi. (2021) Ameliorating effects of dietary Haematococcus pluvialis on arsenic-induced oxidative stress in rainbow trout (Oncorhynchus mykiss) fillet. Ecotoxicology and Environmental Safety 207, pages 111559.
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Jinfeng Wang, Wenhui Yu & Jing Xie. (2020) Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage. Foods 9:2, pages 231.
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Jing Shi, Yutian Lei, Huixing Shen, Hui Hong, Xunpei Yu, Beiwei Zhu & Yongkang Luo. (2019) Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage. Food Chemistry 272, pages 604-612.
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Marcos Trigo, Alicia Rodríguez, Gretel Dovale, Alexis Pastén, Antonio Vega-Gálvez & Santiago P. Aubourg. (2018) The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish. LWT 98, pages 231-236.
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