The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein
Food Chemistry（2013）
Abstract
•Lipid oxidation can be a problem during fish protein hydrolysis.•Antioxidant strategies are needed to produce products of good quality.•Natural antioxidants inhibited oxidation during hydrolysis.•Natural antioxidants contributed to the antioxidant activity of the final product.
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Key words
Fish protein hydrolysates,Enzyme hydrolysis,Lipid oxidation,Natural antioxidants
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