Download Antioxidants and Functional Components in Aquatic Foods by Hordur G. Kristinsson PDF

By Hordur G. Kristinsson

Antioxidants and useful parts in Aquatic meals compiles for the 1st time the previous and current examine performed on professional and antioxidants in aquatic animals. The e-book addresses a space of utmost value for aquatic meals, for the reason that lipid oxidation ends up in the sort of huge variety of caliber difficulties. lots of those difficulties also are visible in different muscle dependent foods,

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2001), which showed that freshly refined fish oil samples with PVs lower than 1 meq/kg had a strong fishy taste. The main limitations of sensory analysis are its cost and the requirement for a well-trained taste and odor panel. Even though sensory methods can give conclusive information, it can be difficult to compare data from different panels using different vocabularies to describe sensory attributes or data from the same panel analyzed at different times. Sensory methods also require a considerable number of samples, and the use of other chemical methods is recommended to support and complement the sensory data (Frankel 1998; Rustad 2010).

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Aaby, K. and Baardseth, P. 2002. Rapid assessment of rancidity in complex meat products by front face fluorescence ­spectroscopy. Journal of Food Science 67(6): 2397–2404. , Kelleher, S. , Nawar, W. and Hultin, H. O. 1993. Lack of changes in fatty acid composition of mackerel and cod during iced and frozen storage. Journal of Food Lipids 1(1): 1–14. Yamamoto, Y. and Ames, B. N. 1987. Detection of lipid hydroperoxides and hydrogen peroxide at picamole levels by an HPLC and isoluminol chemiluminescence assay.

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