Skip to content

AI-Meat Lab | HZAU

Home
Research
People
Publications
Projects
News
Join Us

Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage

Written by

in

Authors: Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland

Journal: AOCS Annual Meeting & Expo

Published: 3 May 2021

Article: Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage

←Characterizing Endogenous Pro-oxidants and Potent Antioxidants in Muscle Food Systems

Development of an Effective Dipping Strategy to Prevent Lipid Oxidation of Herring (clupea Harengus) Filleting Co-products→

More posts

Prof. Haizhou Wu Appointed Associate Dean of the College of Food Science and Technology at HZAU

2026-10-20
Temperature-dependent quality evolution of Atlantic salmon (Salmo salar): Mechanistic insights into physicochemical and microbial dynamics

2026-07-25
Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities

2026-06-16
Comparative evaluation of low-temperature storage strategies for fresh beef: Insights into physicochemical quality, microstructure, and bacterial community

2026-06-04

© 2026 AI-Meat Lab | HZAU
Huazhong Agricultural University
AI-driven meat science for quality, safety and sustainability.

Contact
Email: ai4meat@163.com
No. 1, Shizishan Street, Hongshan District, Wuhan, Hubei, 430070, China

Comment
Subscribe Subscribed

AI-Meat Lab | HZAU

Have a WordPress.com account? Log in now.
AI-Meat Lab | HZAU
Copy shortlink View post in Reader
Manage subscriptions Sign up Log in
Report this content
Collapse this bar