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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion

Dongmei Liua Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaView further author information
,
Xing Chenb State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Ming Huanga Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaCorrespondence[email protected]
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&
Guanghong Zhoua Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaView further author information
Pages 727-736 | Received 20 Oct 2018, Accepted 29 Mar 2019, Published online: 22 Apr 2019

Citations (12)

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Read on this site (1)

F. A. A. Abdullah, H. Buchtová & F. Ježek. (2022) The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres. British Poultry Science 63:4, pages 528-534.
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Articles from other publishers (11)

Yawen Kong, Meiqin Feng & Jian Sun. (2023) Novel antioxidant peptides in fermented pork sausage: Purification, characterization, and cytoprotective functions on Caco-2 cells. Food Chemistry 426, pages 136566.
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Le Thi Nhu Ngoc, Ju-Young Moon & Young-Chul Lee. (2023) Insights into Bioactive Peptides in Cosmetics. Cosmetics 10:4, pages 111.
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Zongshuai Zhu, Jing Yang, Tianran Huang, Anthony Pius Bassey, Ming Huang & Jichao Huang. (2023) The generation and application of antioxidant peptides derived from meat protein: a review. Food Science of Animal Products 1:1, pages 9240005.
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Yulianti Annisa Safitri, Agustina L. N. Aminin & Nies Suci Mulyani. (2022) The Effect of Cooking Treatment on Antioxidant Activity in Soybean Tempeh. Jurnal Kimia Sains dan Aplikasi 25:11, pages 405-411.
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Jia‐Wei Rao, Fan‐Bing Meng, Yun‐Cheng Li, Wei‐Jun Chen, Da‐Yu Liu & Jia‐Min Zhang. (2022) Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat. Journal of the Science of Food and Agriculture 102:10, pages 4218-4228.
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Yue Chen, Peng Han, Bin Ma, Xuefen Wang, Meihu Ma, Ning Qiu & Xing Fu. (2021) Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides. International Journal of Food Science & Technology 57:5, pages 2590-2599.
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Karsoon Tan, Bo Zhang, Hongkuan Zhang & Huaiping Zheng. (2021) Total antioxidant capacity of commercially important bivalves: A case study in Southern China. Aquaculture Research 53:2, pages 657-664.
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Andrea Cerrato, Sara Elsa Aita, Chiara Cavaliere, Aldo Laganà, Carmela Maria Montone, Susy Piovesana, Riccardo Zenezini Chiozzi & Anna Laura Capriotti. (2021) Comprehensive identification of native medium-sized and short bioactive peptides in sea bass muscle. Food Chemistry 343, pages 128443.
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Lujuan Xing, Guanhao Li, Fidel Toldrá & Wangang Zhang. 2021. 147 185 .
Andrea Cerrato, Sara Elsa Aita, Carmela Maria Montone, Anna Laura Capriotti, Susy Piovesana & Aldo Laganà. 2021. Biologically Active Peptides. Biologically Active Peptides 75 86 .
Ya-wen Kong, Mei-qin Feng & Jian Sun. (2020) Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage. LWT 133, pages 109985.
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