Könyv Lipid oxidation in underutilised fish species Samiramis Sarkardei

Lipid oxidation in underutilised fish species

Mechanisms of lipid oxidation and safety assessment in underutilised fish species

Nyelv: Angol
Kötés: Puha kötésű
Elérhetőség: Beszállítói készleten
Küldés 5-8 napon belül
24 633 Ft
The aim of this thesis was to develop a food receipe for the developing countries using underutilis...

Információk a könyvről

Nyelv
Angol
Kötés
Könyv - Puha kötésű
Kiadva
2010
oldal
252
EAN
9783838330044
Enbook ID
07085237
Súly
392
Méretek
150 x 220 x 15

Teljes leírás

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 22şC 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.

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