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Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

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Authors: Mursalin Sajib, Haizhou Wu, Rikard Fristedt, Ingrid Undeland

Journal: Scientific Reports

Published: 30 September 2021 · Vol. 11, Issue 1, 19492

Licence: CC BY

Article: Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

←Are Phospholipid Content and Its Unsaturation Really Important in Lipid Oxidation of Muscle Food?

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage→

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