Characterization and Potential Use of Cuttlefish Skin Gelatin Hydrolysates Prepared by Different Microbial Proteases
Figure 5
Lipid oxidation of meat sausage added with alcalase-CSGHs at different levels: (a) thiobarbituric acid reactive substances (TBARS) and (b) conjugated dienes. Bars represent the SD from triplicate determinations.
