Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids

2012 ◽  
Vol 48 (4) ◽  
pp. 786-793 ◽  
Author(s):  
Zdzislaw Domiszewski
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Lipid Oxidation ◽  
Clupea Harengus ◽  
Fatty Fish ◽  
Sprattus Sprattus ◽  
Baltic Herring ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Docosahexaenoic Acids

scholarly journals Synergistic Effects of Exogenous Grape Seed Extract and α-Tocopherol on Lipid Oxidation in Refrigerated and Frozen Rainbow Trout (Oncorhynchus Mykiss) and Pork Loin (Longissimus Dorsi) Muscle

2021 ◽  
Vol 7 (2) ◽  
pp. 1-6
Author(s):  
Robert G Brannan ◽  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Lipid Oxidation ◽  
Synergistic Effects ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Longissimus Dorsi ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Pork Loin

The objective of this study was to assess the antioxidative effectiveness of Grape Seed Extract (GSE) with and without exogenous a-tocopherol in two raw meats that are particularly susceptible to lipid oxidation, rainbow trout (Oncorhynchus mykiss) and pork loin (longissimus dorsi).

Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (Oncorhynchus mykiss)

2007 ◽  
Vol 55 (20) ◽  
pp. 8118-8125 ◽  
Author(s):  
Caroline P. Baron ◽  
Inger V.H. KjÆrsgård ◽  
Flemming Jessen ◽  
Charlotte Jacobsen
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Lipid Oxidation ◽  
Frozen Storage ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Protein And Lipid Oxidation
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