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Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna (<i>Thunnus tonggol</i>) Slices

Effects of different phenolic compounds on the redox state of myoglobin and their potential for preserving the color and chemical quality of refrigerated longtail tuna (<i>Thunnus tonggol</i>) slices were studied. Purified myoglobin from dark muscle (15.83 kDa) was prepared. Catechin, EGCG, querceti...

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Principais autores: Suguna Palanisamy, Avtar Singh, Bin Zhang, Qiancheng Zhao, Soottawat Benjakul
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2024-04-01
coleção:Foods
Assuntos:
longtail tuna
phenolic compounds
metmyoglobin
oxymyoglobin
color
redness index value
Acesso em linha:https://www.mdpi.com/2304-8158/13/8/1238
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