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dc.contributor.authorHematyar, Nima
dc.contributor.authorRustad, Turid
dc.contributor.authorSampels, Sabine
dc.contributor.authorDalsgaard, Trine Kastrup
dc.date.accessioned2019-06-27T09:22:51Z
dc.date.available2019-06-27T09:22:51Z
dc.date.created2019-03-06T16:01:51Z
dc.date.issued2019
dc.identifier.issn1355-557X
dc.identifier.urihttp://hdl.handle.net/11250/2602506
dc.description.abstractReactive oxygen species (ROS) are generated in all aerobic organisms. Free radicals are highly reactive ROS that cause damage to biological materials. Fish is rich in polyunsaturated fatty acids, and hence, very prone to lipid peroxidation. Both lipid and protein oxidations are important for quality loss during storage of fish, with high impact on taste and texture. Also, there are interactions between protein and secondary lipid oxidation products (aldehydes) that occur in foods because the oxidation products from one reaction can further react with both lipids and proteins respectively. This review focuses on the mechanisms and pathways of the lipid and protein oxidation and their possible relationship. Additionally, the target amino acids and final impacts of this relationship were considered. We propose that the products of lipid oxidation promote protein oxidation in fish rather than the other way around specially, during frozen storage, while during postmortem changes protein oxidation dominates. Finally, it seems that, secondary products of lipid oxidation might have more impact on the functionality of proteins from both Michael addition and Schiff base reaction rather than lipid hydroperoxides and lipid radical transfer.nb_NO
dc.language.isoengnb_NO
dc.publisherWileynb_NO
dc.titleRelationship between lipid and protein oxidation in fish. A Reviewnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.journalAquaculture Researchnb_NO
dc.identifier.doihttps://doi.org/10.1111/are.14012
dc.identifier.cristin1682666
dc.description.localcodeLocked until 28.2.2020 due to copyright restrictions. This is the peer reviewed version of an article, which has been published in final form at https://doi.org/10.1111/are.14012. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.nb_NO
cristin.unitcode194,66,15,0
cristin.unitnameInstitutt for bioteknologi og matvitenskap
cristin.ispublishedfalse
cristin.fulltextpostprint
cristin.qualitycode1


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