Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and total phenol and vitamin E contents in eels was s...

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Bibliographic Details
Main Authors: Lucía Gómez-Limia, Nicolás Moya Sanmartín, Javier Carballo, Rubén Domínguez, José M. Lorenzo, Sidonia Martínez
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
canned eels
filling medium
olive oil
sunflower oil
oxidation
antioxidants
Online Access:https://www.mdpi.com/2304-8158/10/4/790

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