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The oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates was evaluated. Alkali solubilised tilapia protein isolate was hydrolysed using Flavourzyme to 13% degree of hydrolysis. Whole tilapia protein hydrolysate and ultrafiltered fraction <10kDa were used as dip solutions. Mahi mahi red muscle was dip treated either for 2 or 4min and stored at 4°C. Lipid hydroperoxides...
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