Lipid oxidation in underutilised fish species
Mechanisms of lipid oxidation and safety assessment in underutilised fish species
Versandkostenfrei!
Versandfertig in 6-10 Tagen
52,99 €
inkl. MwSt.
PAYBACK Punkte
26 °P sammeln!
The aim of this thesis was to develop a food receipe for the developing countries using underutilised fish species. The food was freeze-dried and stored at 22ºC with and without antioxidants. Lipid oxidation and safety of the fish used in the receipe were assessed. Raman spectra of oil extacted from freeze-dried mackerel and horse mackerel revealed significant alterations in lipid structure, as a result of lipid oxidation. Combination of vitamins E + C + citric acid was shown to be the most effective in slowing lipid oxidation in fish and in food products. Gel electrophoresis of myofibrillar ...
The aim of this thesis was to develop a food receipe for the developing countries using underutilised fish species. The food was freeze-dried and stored at 22ºC with and without antioxidants. Lipid oxidation and safety of the fish used in the receipe were assessed. Raman spectra of oil extacted from freeze-dried mackerel and horse mackerel revealed significant alterations in lipid structure, as a result of lipid oxidation. Combination of vitamins E + C + citric acid was shown to be the most effective in slowing lipid oxidation in fish and in food products. Gel electrophoresis of myofibrillar proteins of freeze-dried mackerel showed a gradual loss of the myosin band in control samples. The data showed that fish from African and Asian marine waters contain PCDD/Fs at levels significantly below the limit set by the European Commission. An assessment of dietary exposure to PCBs and Dioxins showed a daily intake per capita of these contaminants below the tolerable daily intake (TDI) and tolerable monthly intake for dioxins established by World Health Organisation.
Andere Kunden interessierten sich für
