Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.

Vate, Naveen Kumar

Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel. [electronic resource] - Journal of the science of food and agriculture Aug 2015 - 2201-7 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1097-0010

10.1002/jsfa.6934 doi


Animals
Antioxidants
Biological Products
Decapodiformes--chemistry
Fish Products--analysis
Fish Proteins--analysis
Fishes
Food Handling--methods
Food Preservation--methods
Gels--analysis
Humans
Ink
Lipid Peroxidation
Melanins
Monophenol Monooxygenase
Refrigeration
Stress, Mechanical
Thiobarbituric Acid Reactive Substances
Volatile Organic Compounds--analysis
Water--analysis