By Hordur G. Kristinsson
Antioxidants and practical parts in Aquatic meals compiles for the 1st time the prior and current learn performed on seasoned and antioxidants in aquatic animals. The booklet addresses a space of maximum value for aquatic meals, on account that lipid oxidation ends up in this kind of huge variety of caliber difficulties. lots of those difficulties also are visible in different muscle dependent foods,
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Extra resources for Antioxidants and Functional Components in Aquatic Foods
Journal of Chromatography B: Biomedical Sciences and Applications 693(1): 211–217. , Wehling, R. L. and Cuppett, S. L. 2001. Method for determining oxidation of vegetable oils by near-infrared spectroscopy. JAOCS 78(5): 495–502. 2 Protein oxidation in aquatic foods Caroline P. Baron National Food Institute, Technical University of Denmark, Kgs. 1 Introduction Reactive oxygen species (ROS) such as hydrogen peroxide, superoxide, hydroxyl radicals, peroxynitrite, and peroxyl radicals are formed in living cells via metabolic processes such as those in electron transport systems, and can act as cell signaling molecules.
This indicates further that this mechanism might be relevant for fish products and could affect fish and fish product quality. It is clear that even if the mechanisms are not fully understood the radical transfer mechanism in fish muscle should be investigated further. A recent investigation performed in a washed cod model system revealed that Mb was inducing protein oxidation and affecting cathepsin, an enzyme that is important in fish muscle degradation post mortem (Egelandsdal et al. 2010). No mechanism was proposed but earlier investigation reported inactivation of cathepsin via hypervalent myoglobin species (Miura et al.
Journal of the Science of Food and Agriculture 79(13): 1943–1948. , Sotelo, C. G. and Gallardo, J. M. 1997. Quality assessment of sardines during storage by measurement of fluorescent compounds. Journal of Food Science 62(2): 295–298, 304. , Sotelo, C. G. and Pérez-Martin, R. 1998. Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection. JAOCS 75(5): 575–580. , Sayar, N. and González, R. 2007. Lipid damage during frozen storage of Gadiform species captured in different seasons.
Antioxidants and Functional Components in Aquatic Foods by Hordur G. Kristinsson