Protein oxidation in aquatic foods

Caroline P. Baron

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review


The chapter discusses general considerations about protein oxidation and reviews the mechanisms involved in protein oxidation and consequences of protein oxidation on fish proteins. It presents two case studies, the first deals with protein and lipid oxidation in frozen rainbow trout, and the second with oxidation in salted herring. The mechanisms responsible for initiation of protein oxidation are unclear, but it is generally accepted that free radical species initiating lipid oxidation can also initiate protein oxidation. The chapter focuses on interaction between protein and lipid oxidation. The protein carbonyl group measurement is the widely used method for estimating protein oxidation in foods and has been used in fish muscle. The chapter also talks about the impact of protein oxidation on protein functionality, fish muscle texture, and food nutritional value. Protein oxidation may not only induce quality losses but may be desirable in some type of foods, such as salted herring.
Original languageEnglish
Title of host publicationAntioxidants and Functional Components in Aquatic Foods
EditorsH. G. Kristinsson
Place of PublicationChichester, UK
Publication date2014
ISBN (Print)9780813813677
ISBN (Electronic)9781118855102
Publication statusPublished - 2014


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