By Hordur G. Kristinsson
Antioxidants and useful elements in Aquatic meals compiles for the 1st time the previous and current examine performed on professional and antioxidants in aquatic animals. The booklet addresses a space of maximum significance for aquatic meals, on the grounds that lipid oxidation results in the sort of huge variety of caliber difficulties. a lot of those difficulties also are obvious in different muscle established foods,
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Extra resources for Antioxidants and Functional Components in Aquatic Foods
Lipids 31(10): 1091–1096. Olafsdottir, G. and Jonsdottir, R. 2009. Volatile aroma compounds in fish, in Handbook of Seafood and Seafood Products Analysis (eds L. M. L. Nollet and F. Toldrá). CRC Press, Boca Raton, pp. 97–117. , Gray, J. , Wolzak, A. M. and Horenstein, N. A. 1983. Safety implications of oxidized lipids in muscle foods. Food Technology 37(7): 121–129. Philippy, B. Q. 1984. Characterization of the in situ TMAOase system iin red hake muslce. D thesis, University of Massachusetts. Pike, A.
Hydroxyl radical modification of fish muscle proteins. Journal of Food Biochemistry 18(6): 405–425. , Visessanguan, W. and Decker, E. A. 2006. The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles. Food Chemistry 95(4): 591–599. , Nielsen, N. S. and Jacobsen, C. 2003. Oxidative stability of structured lipids produced from sunflower oil and caprylic acid. European Journal of Lipid Science and Technology 105(8): 436–448.
2006. Fluorescent image analysis of lipid hydroperoxides in fish muscle with 3-perylrne diphenylphosphine. Lipids 41(3): 295–300. Coppin, E. and Pike, O. 2001. Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil. JAOCS 78(1): 13–18. 18 CH1 Oxidation in aquatic foods and analysis methods Decker, E. A. and Hultin, H. O. 1992. Lipid Oxidation in Muscle Foods via Redox Iron, in Lipid Oxidation in Food (ed Allen J. St. Angelo) Washington, DC: American Chemical Society, pp.