Synergistic anti-oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage.
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DOI: 10.1111/1750-3841.15922
Abstract: This study investigated the effect of antioxidants on lipid stability of mackerel (Scomber japonicus) fish balls. Oat phenolic acid compounds (OPC) and ascorbate palmitoyl (AP) were used to prolong the shelf life of steamed mackerel… read more here.
Keywords: oat phenolic; fish balls; storage; shelf life ... See more keywords