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

By Hordur G. Kristinsson

Antioxidants and practical elements in Aquatic meals compiles for the 1st time the prior and current examine performed on seasoned and antioxidants in aquatic animals. The e-book addresses a space of maximum value for aquatic meals, due to the fact that lipid oxidation ends up in one of these huge variety of caliber difficulties. lots of those difficulties also are noticeable in different muscle established foods,

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By Hordur G. Kristinsson

Antioxidants and practical elements in Aquatic meals compiles for the 1st time the prior and current examine performed on seasoned and antioxidants in aquatic animals. The e-book addresses a space of maximum value for aquatic meals, due to the fact that lipid oxidation ends up in one of these huge variety of caliber difficulties. lots of those difficulties also are noticeable in different muscle established foods,

Show description

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Extra info for Antioxidants and Functional Components in Aquatic Foods

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Antioxidants and Functional Components in Aquatic Foods, First Edition. Edited by Hordur G. Kristinsson. © 2014 John Wiley & Sons, Ltd. Published 2014 by John Wiley & Sons, Ltd. 24 CH2 Protein oxidation in aquatic foods In contrast, protein oxidation in food in general and in aquatic food has received little attention in the last decade, perhaps because it results in subtle changes that are not immediately p­ erceived by the human senses. In addition, ­proteins are very large and complex molecules organized in different structures, and oxidation may lead to a large ­number of modifications either on the protein side chains or on the protein backbone.

Inform 12: 244–249. Madhavi, D. , Deshpande, D. K. and Salunkhe, D. K. 1996. Food Antioxidants: Technology, toxicological and health perspectives. New York: Marcel Dekker 1–4. 20 CH1 Oxidation in aquatic foods and analysis methods Marcuse, R. and Johansson, L. 1973. Studies on the TBA test for rancidity grading: II TBA reactivity of different aldehyde classes. JAOCS 50: 387–391. McGill, A. , Burt, J. R. and Gunstone, F. D. 1974. Hept-cis-4-enal and its contribution to the off-flavour in cold stored cod.

In addition, some of our findings will be presented via essentially two case studies. The first case study deals with protein and lipid oxidation in frozen rainbow trout while the second deals with oxidation in salted herring. 1 A free radical mechanism The mechanisms responsible for initiation of protein oxidation are not clear but it is generally accepted that free radical species initiating lipid oxidation are also able to initiate protein oxidation. ROS are able to abstract a hydrogen atom from the ­protein, leading to the formation of an initial carbon-centered radical.

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