{"title":"梅(Prunus domestica)提取物作为天然抗氧化剂在沙丁鱼肉末冷冻储存中的作用","authors":"Aylin Taskaya, Burcu Ozturk-Kerimoglu, Meltem Serdaroglu","doi":"10.1080/10498850.2023.2276839","DOIUrl":null,"url":null,"abstract":"The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) i...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage\",\"authors\":\"Aylin Taskaya, Burcu Ozturk-Kerimoglu, Meltem Serdaroglu\",\"doi\":\"10.1080/10498850.2023.2276839\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) i...\",\"PeriodicalId\":15091,\"journal\":{\"name\":\"Journal of Aquatic Food Product Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2023-11-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Aquatic Food Product Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10498850.2023.2276839\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2023.2276839","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage
The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) i...
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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