期刊
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
卷 21, 期 2, 页码 156-167出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2011.589023
关键词
antioxidants; blood flow distribution; Chinook salmon; oxidation; perfusion
资金
- University of Canterbury
- New Zealand Institute for Plant & Food Research Ltd.
- New Zealand National Heart Foundation
Perfusion of fish tissues may provide a model for manipulating their properties post-harvest. Perfusion of Chinook salmon (Oncorhynchus tshawytscha) tails in vitro with oxygenated physiological saline at 5 degrees C showed delivery to the muscle was at the ratio of 5.8:1 red: white muscle, respectively. Treatment with sodium nitroprusside (a nitric oxide donor) did not improve delivery to the white muscle. Perfusion at 15 degrees C with and without ascorbic and uric acids showed that the inclusion of antioxidants reduced protein oxidation but did not reduce lipid peroxidation in the red muscle. This technique, with further development, shows potential as a post-mortem research tool.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据