Acta Vet. Brno 2010, 79: 329-333
https://doi.org/10.2754/avb201079020329
Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network
References
1. 2001: Upgrading of maatjes herring byproducts: production of crude fish oil. J Agric Food Chem 49: 3697-3704
< I, Van Der Padt A, Boom RM, Luten JB https://doi.org/10.1021/jf001513s>
2. 2002: Seasonal changes in crude and lipid composition of herring fillets, byproducts, and respective produced oils. J Agric Food Chem 50: 4589-4599
< I, Van Der Padt A, Luten JB, Boom RM https://doi.org/10.1021/jf0115995>
3. 1997: Antioxidative activity of nonenzymatically browned proteins produced in oxidized lipid /protein reactions. J Agric Food Chem 45: 1365-1369
< M, Hidalgo FJ, Zamora R https://doi.org/10.1021/jf960698t>
4. 2000: Effects of season and processing on oil content and fatty acids of Baltic herring (Clupea harengus membras). J Agric Food Chem 48: 6085-6093
< TL, Tahvonen R, Mattila T, Nurmi J, Sivonen T, Kallio H https://doi.org/10.1021/jf000389+>
5. Davídek J. et al. 1981: Laboratorní příručka analýzy potravin SNTL/ALFA Praha, 265-266
6. 2005: Measuring antioxidant effectiveness in food. J Agr Food Chem 53: 4303-4310
< EA, Warner K, Richards MP, Shahidi F https://doi.org/10.1021/jf058012x>
7. Esterbauer H 1993: Cytotoxicity and genotoxicity of lipid-oxidation products. Am J Clin Nutr 57 (5Suppl): 779-785
8. 1998: The thiobarbituric acid (TBA) reaction in foods: A review. Crit Rev Food Sci Nutr 38: 315-330
< R, Guzmán-Chozas M https://doi.org/10.1080/10408699891274228>
9. 2005: The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. J Agric Food Chem 56: 491-499
, I
10. 2005: Determination of the shelf life sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C. Food Control 16: 639-644
< B, Cakli S https://doi.org/10.1016/j.foodcont.2004.07.004>
11. 1985: Comparison of the fatty acids in Baltic herring and available plankton feed. Comp Biochem Physiol B 82: 699-705
< RR, Kaitaranta JK, Vuorela R https://doi.org/10.1016/0305-0491(85)90511-5>
12. 1999: Enzymatic oxidative activity in sardine (Sardina pilchardus) and herring (Clupea harengus) during chilling and correlation with quality. Eur Food Res Technol 210: 34-38
< I, Saeed S, Howell N https://doi.org/10.1007/s002170050528>
13. 1986: Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds. Environ Health Perspect 67: 135-142
< N, Inatani R, Ohta H, Nishioka A https://doi.org/10.2307/3430328>
14. 2006: Effect of different packing methods on the shelf life of marinated rainbow trout. Archiv für Lebensmottelhygiene 57: 69-75
Ö, Erkan N
15. 2007: Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C. Food Chem 102: 1061-1070
< KI, Ahmed AM, Elgazzat MM, Eldaly EA https://doi.org/10.1016/j.foodchem.2006.06.044>
16. 2001: Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring. Acta Ichtyol Piscat 31: 97-111
< E, Stodolnik L https://doi.org/10.3750/AIP2001.31.1.06>
17. 2005: Effect of Maillard reaction conditions on browning and antiradical activity of sugar tuna stomach hydrolysate model system. Food Res Inter 38: 1045-1050
< MT, Thomas S, Linard B, Binet A, Guerard F https://doi.org/10.1016/j.foodres.2005.03.015>
18. 1995: Vliv tepelné úpravy na stabilitu lipidů masa. Výživa a potraviny 50: 38-39
M
19. 1981: Micro-determination of lipoperoxide in the mouse myocardium by thiobarbituric acid fluorophotometry. Chem Pharm Bull 29: 2910-2914
< H, Sazuka Y, Takino Y https://doi.org/10.1248/cpb.29.2910>
20. 1998: Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets. J Amer Oil Chem Soc 75: 581-590
< I, Ekstrand B, Lingnert H https://doi.org/10.1007/s11746-998-0069-9>
21. 1999: Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage. J Agric Food Chem 47: 2075-2081
< I, Lingnert H https://doi.org/10.1021/jf980944w>