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oxidation in salted-dried fish. II. The effect of photosensitises on the rate of oxidation of a fish oil. J. Sci. Fd Agric. , 67 , 493–499. Hole M. Lipid oxidation in salted

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lipid oxidation in fish oil and their radical scavenging and antimicrobial properties. Fd Chem. , 104 , 1065–1073. Yu L.L. Inhibitory effect of Chardonnay and black raspberry seed

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& Bayram, 2006 ). Additionally, lipid oxidation is a main problem in production, since sucuk includes high ratio of fat. There are many synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene

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Acta Alimentaria
Authors: S. Dragoev, D. Balev, G. Ivanov, B. Nikolova-Damyanova, T. Grozdeva, E. Filizov, and K. Vassilev

Lipid oxidation is one of the main factors responsible for the quality loss in refrigerated and frozen stored fish products. The aim of the study was to evaluate the effect of superficial treatment of Atlantic salmon (Salmo salar) with dihydroquercetin (DHQ) solutions on the hydrolytic and oxidative changes in fish lipids during refrigerated storage. It was found that treatment with DHQ solution (1.0 g l−1) reduced approximately twice the free fatty acids content of chilled stored salmon. After 11 days of storage at 1 °С, the contents of hydroperoxides (HPO) and 2-thiobarbituric acid reactive substances (TBARS) of these samples decreased with 45.00 and 0.91 mg MDA/kg, respectively. The share of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in control and experimental samples did not differ significantly (P>0.05). Results obtained show that the superficial treatment of salmon with DHQ solution (1.0 g l−1) delayed the hydrolytic and oxidative changes in fish lipids significantly, thus preserving the salmon freshness up to 11 days of storage at 1 °С.

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, is lipid oxidation, which leads to the formation of rancid odour and flavour ( Domínguez et al., 2019 ). Meat discolouration is caused mainly by the conversion of oxymyoglobin to metmyoglobin ( Faustman et al., 2010 ). These two processes, causing

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Balentine, C.W., Crandall, P.G., O’Bryan, C.A., Duong, D.Q. & Pohlman, F.W. (2006): The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage

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Acta Alimentaria
Authors: N. Hromiš, B. Šojić, V. Lazić, N. Džinić, A. Mandić, V. Tomović, S. Kravić, S. Škaljac, S. Popović, and D. Šuput

. & Džinic , N. ( 2013 a). Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage . Food Control , 32 , 719 – 723 . Krkic

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Acta Alimentaria
Authors: K.N. Hussein, L. Friedrich, R. Pinter, Cs. Németh, G. Kiskó, and I. Dalmadi

This study was conducted to evaluate the effect of bioactive compounds (BACs): linalool (LIN) and piperine (PIP) on chicken meat characteristics. The meat was treated with 500, 1000 ppm of BACs, vacuum packaged and stored at 4 °C for 8 days. Physicochemical characteristics, lipid oxidation (thiobarbituric acid reactive substances, TBARS), microbiological status, and sensorial (electronic-nose based) properties were investigated. Both BACs significantly increased the redness (a*) and chroma (C*) values in meat compared to increased lightness (L*) and higher TBARS in control. Although both BACs showed overlapping aroma profile, the E-nose was able to distinguish between the different meat groups. LIN with various dilution ratios, particularly 1:10 (v:v), showed in vitro growth inhibition against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Bacillus cereus, concomitantly Listeria monocytogenes required 1:80 (v:v) to be inhibited, and no inhibition was detected for Pseudomonas lundensis. In contrast, PIP at different dilutions did not exhibit inhibitory activity. Regarding aerobic mesophilic counts (AMC), less than 7 log CFU g−1 were recorded except for control showing higher log. Both BACs have potential to improve quality characteristics and increase the shelf life of meat and meat products.

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participants were sedentary and overweight with a low aerobic capacity ( 19 , 42 ), the discontinuation of lipid oxidation with constant low-intensity exercise may be attributed to their metabolic inflexibility. In this context, as an alternative method, the

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Abstract  

In order to investigate the radical chemistry of 3-(2-mercaptoethyl)quinazoline-2,4(1H, 3H)-dione (MECH) in homogeneous and liposomal solutions experiments were performed with pulse radiolysis, γ radiolysis and the chemical radical intiator 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH). It is shown that the thiol group represents the most sensitive group to radical attack. The thiyl radical originating from MECH is detected indirectly by product analysis and by pulse radiolysis. The thiyl radical can abstract bisallylic hydrogens from polyunsaturated fatty acids. This is shown by pulse radiolysis in homogeneous and liposomal solutions via the formation of the pentadienyl radical which has a strong and characteristic absorption band at 280 nm.

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