Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage
Abstract Fish lipid is highly susceptible to oxidation, resulting in accumulation of toxic substances reactive carbonyl compounds (RCCs), the reduction of nutritional value, and the production of odorous substances. In this study, the effect of yeast (Saccharomyces uvarum) on RCCs, fat acid composit...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-07-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1101 |