Publication Detail

Contributions of Blood and Blood Components to Lipid Oxidation in fish muscle.

Mark P. Richards, Herbert Hultin
10 pp.
MITSG 02-05J

In studying the role of blood in quality deterioration of frozen fish muscle, researchers examine hemoglobin levels and lipid oxidation in bled and unbled trout and mackerel. The authors discuss a model system approach used to investigate the potential contributions of various blood components to lipid oxidation.

type: Technical reports

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Parent Project

Project No.: 2000-RB-50
Title: Production of High Value Food: Proteins from Low Value, Underutilized Fish

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