Cooking enhances the antioxidant properties of polyphosphates

Raw and cooked brook trout muscle (BTM) samples were treated with phosphates and other antioxidants. Sodium tripolyphosphate (STPP), added before or after cooking, significantly reduces the formation of thiobarbituric acid‐reactive substances (TBARS) only in cooked BTM. Fish processed during rigor m...

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Veröffentlicht in:	Journal of food science 2004, Vol.69 (1), p.FCT16-FCT20
Hauptverfasser:	Weilmeier, D.M, Regenstein, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Antioxidants Biological and medical sciences brook trout Cooking EDTA EDTA (chelating agent) Fish Fish and seafood industries Food industries food preservatives Food science Fundamental and applied biological sciences. Psychology minced fish Phosphates polyphosphates rancidity raw fish Salvelinus fontinalis sodium citrate sodium tripolyphosphate
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