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
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
GM - Food industry
OECD FORD branch
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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
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