Oxidation and Antioxidants in Fish and Meat from Farm to Fork

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Oxidation and Antioxidants in Fish and Meat from Farm to Fork

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Oxidation and Antioxidants in Fish and Meat from Farm to Fork

Popis výsledku anglicky

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

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/ED2.1.00%2F01.0024" target="_blank" >ED2.1.00/01.0024: Jihočeské výzkumné centrum akvakultury a biodiverzity hydrocenóz</a><br>

Návaznosti

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

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Food Industry

ISBN

978-953-51-0911-2

Počet stran výsledku

30

Strana od-do

115-144

Počet stran knihy

748

Název nakladatele

InTech

Místo vydání

Rijeka

Kód UT WoS kapitoly

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