Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals

Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals

This study aimed to better understand the changes of fatty acids in dry-cured fish during storage, and to analyze the reactive carbonyl species (RCS) formation mechanism primarily from the standpoint of oxygen-derived free radical reactions interactions. Oleic acid and linoleic acid were the predomi...

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Bibliographic Details
Main Authors:	Qi Zhang, Shiliang Jia, Yan Bai, Xuxia Zhou, Yuting Ding
Format:	Article
Language:	English
Published:	KeAi Communications Co. Ltd. 2021-12-01
Series:	Journal of Future Foods
Subjects:	Dry-cured fish Lipid oxidation Reactive carbonyl species Electron spin resonance Storage temperatures
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772566922000106

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