Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage
Abstract Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be ap...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer Nature
2017-10-01
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| Seria: | Food Science of Animal Resources |
| Hasła przedmiotowe: | |
| Dostęp online: | https://doi.org/10.5851/kosfa.2017.37.5.752 |
| Etykiety: |
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