Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 5

The DOI matches its Crossref record.

Effects of oxygen and antioxidants on the lipid oxidation and yellow discolouration of film from red tilapia mince

Tongnuanchan, Phakawat, Benjakul, Soottawat, Prodpran, Thummanoon·2012·Journal of the Science of Food and Agriculture
DOI 10.1002/jsfa.5660
Open this paper in CoChat — free account

Abstract

BACKGROUND: Generally, biodegradable films from fish muscle protein become yellow after preparation. This discolouration is more likely associated with lipid oxidation and can be prevented by minimising the oxidation in the films. Thus, the effects of oxygen and antioxidants on lipid oxidation and yellow discolouration of film from red tilapia mince during storage were investigated. RESULTS: Both films prepared at pH 3 and 11, and kept under atmosphere containing 100% N 2 had the lowest TBARS value with the concomitant lowest b* and Δ E* values during storage (P < 0.05), when compared with other films kept in air and a 100% O 2 atmosphere. Films prepared at pH 3 and incorporated with antioxidants (Trolox and catechin) at all levels (100, 200 and 400 mg L−1 film‐forming solution) had the lowest TBARS value, b* and Δ E* values during storage, indicating the retardation of lipid oxidation and yellow discolouration in films. Nevertheless, films prepared at pH 11 had no difference in TBARS values, in comparison with control film, regardless of antioxidant incorporation. Coincidentally, increases in b* and Δ E* values were observed in those films. CONCLUSIONS: Lipid oxidation was the main factor inducing yellow discolouration of film exposed to oxygen and the incorporation of antioxidants in film prepared at acidic pH was able to prevent yellow discolouration of resulting film. Copyright © 2012 Society of Chemical Industry

Overview

Integrity signals

Registry

Crossref · 10.1002/jsfa.5660

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

No references could be resolved yet.

Research works printed but not linked: 36

  1. 10.1016/j.foodchem.2005.10.045 · DOI
  2. 10.1016/S0268-005X(03)00031-6 · DOI
  3. 10.1046/j.1444-2906.2003.00722.x · DOI
  4. 10.1016/j.foodchem.2003.09.022 · DOI
  5. 10.1016/j.lwt.2008.08.009 · DOI
  6. 10.1006/fstl.1996.0052 · DOI
  7. 10.1016/j.foodhyd.2010.07.013 · DOI
  8. 10.1016/j.biortech.2005.11.012 · DOI
  9. Association of Official Analysis Chemists, 2000, Official Methods of Analysis
  10. 10.1016/S0076-6879(78)52032-6 · DOI
  11. 10.1111/j.1365-2621.1996.tb13164.x · DOI
  12. 10.1177/875608799701300405 · DOI
  13. Steel RGD, 1980, Principles and Procedures of Statistics
  14. 10.1002/(SICI)1097-0010(199910)79:13<1809::AID-JSFA440>3.0.CO;2-V · DOI
  15. 10.1248/cpb.36.685 · DOI
  16. 10.1016/j.jfoodeng.2010.03.031 · DOI
  17. 10.1016/j.aca.2004.11.048 · DOI
  18. 10.1016/j.bbalip.2004.03.005 · DOI
  19. Madhavi DL, 1995, Food Antioxidants: Technological, Toxicological and Health Perspectives, 159, 10.1201/9781482273175 · DOI
  20. 10.1016/S0309-1740(02)00131-6 · DOI
  21. 10.1016/S0308-8146(01)00248-5 · DOI
  22. 10.1002/(SICI)1097-0010(200004)80:5<601::AID-JSFA581>3.0.CO;2-O · DOI
  23. 10.1080/10408399709527798 · DOI
  24. 10.1007/s11746-998-0126-4 · DOI
  25. 10.1021/jf9706134 · DOI · Paper page
  26. 10.1021/jf970373s · DOI
  27. 10.1021/jo00952a008 · DOI
  28. Leffler JE, 1993, An Introduction to Free Radicals, 287
  29. 10.1016/j.lwt.2009.01.013 · DOI
  30. 10.1016/j.chroma.2005.10.041 · DOI
  31. 10.1021/bm1001284 · DOI
  32. 10.1016/j.foodhyd.2008.08.003 · DOI
  33. 10.1016/j.foodhyd.2006.07.001 · DOI
  34. 10.1016/j.foodhyd.2005.04.007 · DOI
  35. 10.1111/j.1365-2621.2002.tb11381.x · DOI
  36. 10.1016/j.jfoodeng.2009.04.022 · DOI

Cited by

See all 5

Metadata

Authors
Tongnuanchan, P., Benjakul, S., & Prodpran, T.
Venue
Journal of the Science of Food and Agriculture
Publisher
Wiley
Published
2012-03-29
Volume
92
Issue
12
Pages
2507-2517
ISSN
  • 0022-5142
  • 1097-0010
DOI
10.1002/jsfa.5660
Cited by
5
References
0
Language
en
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Effects of oxygen and antioxidants on the lipid oxidation and yellow discolouration of film from red tilapia mince. https://app.cochat.ai/papers/10.1002/jsfa.5660
The paper
Tongnuanchan, P., Benjakul, S., & Prodpran, T. (2012). Effects of oxygen and antioxidants on the lipid oxidation and yellow discolouration of film from red tilapia mince. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.5660

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.