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
Consumption of fish balls "tsumire" may help prevent liver function deterioration in aged rats.
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DOI: 10.1177/02601060221142071
Abstract: Background: Possible health benefits of fish balls tsumire consumption on human health have been deduced based on the results of our earlier study investigating tsumire consumption by young (6-weeks-old) Sprague-Dawley rats. Aim: The objectives of… read more here.
Keywords: health; liver function; balls tsumire; aged rats ... See more keywords
THE EFFECTIVENESS OF LIQUID SMOKE PRODUCED FROM PALM KERNEL SHELLS PYROLYSIS AS A NATURAL PRESERVATIVE IN FISH BALLS
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DOI: 10.21660/2018.47.06109
Abstract: This study investigated the utilization of liquid smoke as a natural preservative in fish balls without reducing their nutrition and aesthetic value. The liquid smoke used in this research was obtained through pyrolysis of palm… read more here.
Keywords: liquid smoke; fish balls; palm kernel; natural preservative ... See more keywords