Chemical, Physical, and Functional Properties of Cod Proteins Modified by a Nonenzymic Free-Radical-Generating System

Chelated ferric iron, hydrogen peroxide, and ascorbate were used to generate hydroxyl radical in washed, minced cod muscle. Protein carbonyl content increased between 2 and 24 h of storage at 5 °C on treatment with the free-radical-generating system (FRGS); it increased less if that storage period i...

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