ArticleLipids in health and disease2019
Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant
Article in Lipids in health and disease, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
13 citing papers in PubMed, 63 citations in OpenAlex.
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- A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects.Current research in food science · 2025Review
- Assessment of the quality attributes and oxidative stability of fish balls with the addition of fig powder during frozen storage.PloS one · 2025Article
- Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets.Scientific reports · 2024Article
- Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Foods (Basel, Switzerland) · 2023Article
- Enhancement of Rabbit Meat Functionality by Replacing Traditional Feed Raw Materials with Alternative and More Sustainable FreshwaterFoods (Basel, Switzerland) · 2023Article
- The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development.Foods (Basel, Switzerland) · 2022Review
- State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life.Foods (Basel, Switzerland) · 2022Review
- Assessment of the Effects of Salt andFoods (Basel, Switzerland) · 2022Article
- Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation.Antioxidants (Basel, Switzerland) · 2021Review
- Physicochemical, nutritional, and quality parameters of salted semidried mullet (Food science & nutrition · 2019Article
- Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use ofFoods (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundFish meat and its products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish meat products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by
methodsVegetable and fruit by
resultsThe percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 - 1.47 ± 0.14) and tannins (6.55-7.90 ± 0.22). Peroxide values (meqO
conclusionsPhenolic extracts containing antioxidant status can interact with free lipidperoxy or lipidoxy free radicals (formed in result of lipid oxidation) and hence stopping their further self
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