Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

The effect of different cooking methods on protein and lipid oxidation of farmed sturgeon ( Acipenser gueldenstaedtii ) was investigated. In this study, the fish fillets were cooked using five different methods (boiling, steaming, microwaving, roasting and deep-frying), to an internal temperature of...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	RSC advances 2017-01, Vol.7 (44), p.27496-2755
Hauptverfasser:	Hu, Lyulin, Ren, Sijie, Shen, Qing, Chen, Jianchu, Ye, Xingqian, Ling, Jiangang
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Carbonyls Cooking Fillets Heating Ovenware Oxidation Proteins
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!