梅(Prunus domestica)提取物作为天然抗氧化剂在沙丁鱼肉末冷冻储存中的作用

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-11-15 DOI:10.1080/10498850.2023.2276839

Aylin Taskaya, Burcu Ozturk-Kerimoglu, Meltem Serdaroglu

引用次数: 0

摘要

研究了梅子提取物作为天然抗氧化剂在沙丁鱼肉末中的潜在应用。甲醇提取PE的抗氧化活性最高，分别为1%、2%、3%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage

The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) i...

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.