Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions

Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus×O. niloticus) during iced storage

(2010) Yaowapa Thiansilakul et al.   FOOD CHEMISTRY

Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle

(2010) Yaowapa Thiansilakul et al.   FOOD CHEMISTRY

Phenylalanine Substitution at Site B10 (L29F) Inhibits Metmyoglobin Formation and Myoglobin-Mediated Lipid Oxidation in Washed Fish Muscle: Mechanistic Implications

(2009) Mark P. Richards et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between Muscle pH and Flesh Color of Atlantic Halibut

(2009) B. Roth et al.   JOURNAL OF FOOD SCIENCE

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Discoloration and Lipid Deterioration of Farmed Giant Catfish (Pangasianodon gigas) Muscle during Refrigerated Storage

(2008) S. Rawdkuen et al.   JOURNAL OF FOOD SCIENCE