January 31, 2019Open Access

Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant−based polyphenolic optimal extracts

MAMuhammad AliQuaid-i-Azam University MIMuhammad ImranPeking University MNMuhammad NadeemCouncil of Independent Colleges

Key Points

Key points are not available for this paper at this time.

Abstract

Phenolic extracts containing antioxidant status can interact with free lipidperoxy or lipidoxy free radicals (formed in result of lipid oxidation) and hence stopping their further self-breakdown. Plant-based phenolic extracts can be used to decrease oxidation process and increase the shelf life of fish meat products. Additional studies should be undertaken to determine the maximal shelf life of food products supplemented with different plant-based polyphenol extracts and treatment of nutritional disorders through their absorption, metabolism and distribution pattern into biological tissues.

AIに質問

Bookmark

View Full Paper

Cite This Study

Ali et al. (Thu,) studied this question.

synapsesocial.com/papers/69d75889b1cb92dd1bb8a901 https://doi.org/https://doi.org/10.1186/s12944-019-0982-y

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

AIに質問

Bookmark

View Full Paper