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Oxidation and Antioxidants in Fish and Meat from Farm to Fork

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F13%3A43885270" target="_blank" >RIV/60076658:12520/13:43885270 - isvavai.cz</a>

  • Result on the web

    <a href="http://www.intechopen.com/books/food-industry/oxidation-and-antioxidants-in-fish-and-meat-from-farm-to-fork" target="_blank" >http://www.intechopen.com/books/food-industry/oxidation-and-antioxidants-in-fish-and-meat-from-farm-to-fork</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.5772/53169" target="_blank" >10.5772/53169</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Oxidation and Antioxidants in Fish and Meat from Farm to Fork

  • Original language description

    Both in meat and especially in fish there is a high risk of quality loss due to oxidation. Lipid oxidation in meat and fish-products leads to rancid taste and off flavor and development of many different substances from which some have even adverse effects to human health e.g. Oxidation limits storage time and thereby also affects marketing and distribution of both fish and meat products. Especially fish, being rich in n-3 polyunsaturated fatty acids (PUFA) is susceptible to peroxidation of PUFA resulting in restriction of storage and processing possibilities. Furthermore, peroxidative products, particularly aldehydes, can react with specific amino acids to form carbonyls and protein aggregates, causing additional nutritional losses. In red meat and also in red fish like salmon oxidation will not only deteriorate the lipids, but also the color and thereby affect visual consumer acceptability. The addition of antioxidants is therefore necessary to increase storage stability, sensory qua

  • Czech name

  • Czech description

Classification

  • Type

    C - Chapter in a specialist book

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/ED2.1.00%2F01.0024" target="_blank" >ED2.1.00/01.0024: South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2013

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Book/collection name

    Food Industry

  • ISBN

    978-953-51-0911-2

  • Number of pages of the result

    30

  • Pages from-to

    115-144

  • Number of pages of the book

    748

  • Publisher name

    InTech

  • Place of publication

    Rijeka

  • UT code for WoS chapter