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Color stability and lipid oxidation of rockfish as affected by antioxidant from shrimp shell waste.

Author(s) : LI S. J., SEYMOUR T. A., KING A. J., MORRISSEY M. T.

Type of article: Article

Summary

Crude and partially purified antioxidants from shrimp shell waste were obtained by ethanol extraction and silica gel column chromatography. Whole rockfish samples were treated with crude antioxidant solution dips while another species of rockfish fillets was treated with various concentrations of partially purified antioxidant solution dips from column chromatography.

Details

  • Original title: Color stability and lipid oxidation of rockfish as affected by antioxidant from shrimp shell waste.
  • Record ID : 1999-3716
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 3
  • Publication date: 1998/05
  • Document available for consultation in the library of the IIR headquarters only.

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