Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products.

22 also reported a decreasing trend of TBARS over time.

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This theory was confirmed by the fact that 2-pentylfuran – which can be formed both from the oxidation of n-3 LC PUFAs and from non-enzymatic browning reactions – followed an increasing trend with both temperature and time alone, as well as with their interaction effect (Figs. 4F and 5E ).

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