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Titolo:
INCREASE IN THE OXIDATIVE STABILITY OF SARDINE LIPIDS THROUGH HEAT-TREATMENT
Autore:
FUJITA Y; OHSHIMA T; KOIZUMI C;
Indirizzi:
TOKYO UNIV FISHERIES,DEPT FOOD SCI & TECHNOL,MINATO KU TOKYO 108 JAPAN
Titolo Testata:
Fisheries science
fascicolo: 3, volume: 60, anno: 1994,
pagine: 289 - 294
SICI:
0919-9268(1994)60:3<289:IITOSO>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
REACTION-PRODUCTS; PHOSPHOLIPIDS;
Keywords:
PHOSPHOLIPID; OXIDATION; PHOSPHORYL BASE; ALPHA-TOCOPHEROL; POLYUNSATURATED FATTY ACID; SYNERGIST; SARDINE; HEATING;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
16
Recensione:
Indirizzi per estratti:
Citazione:
Y. Fujita et al., "INCREASE IN THE OXIDATIVE STABILITY OF SARDINE LIPIDS THROUGH HEAT-TREATMENT", Fisheries science, 60(3), 1994, pp. 289-294

Abstract

The oxidative stability of sardine lipids increased remarkably with an increase in heating time at 100-degrees-C under a nitrogen atmosphere. Therefore, factors affecting the stability of heated lipids were investigated. A combination of phospholipids with non-polar lipids was indispensable for producing this heat-induced stabilization. An interaction between the ethanolamine residue of phosphatidylethanolamine and the polyunsaturated fatty acids in triglycerides during heating seemedto participate in the prolongation of the induction period in lipid autoxidation; however neither phosphatidylcholine nor phosphocholine residue was effective in prolonging the induction period of lipids. Therefore, the mechanism of lipid oxidation of cooked fish meat is presumed to be much more complicated than is commonly thought.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 20/01/20 alle ore 16:26:05