کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1191944 | 963594 | 2006 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Oxidative stabilities of triacylglycerol and phospholipid fractions of cooked Japanese sardine meat during low temperature storage
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Changes in triacylglycerols (TAG) and phospholipids (PL) compositions of cooked Japanese sardine meats as such or with prior addition of ethylene diaminetetracetic acid (EDTA) or a combination of nitrite and ascorbate were evaluated during chilled storage using gas chromatography and selected ion monitoring gas chromatography/mass spectrometry. The TAG molecular species compositions remained unchanged, while certain species of PL molecular species changed during storage at 2 °C for 14 days. The PL containing polyunsaturated fatty acids were highly susceptible to autoxidation. The PL fractions play an important role in oxidative rancidity and development of off-flavor in cooked sardine meat, while TAG fraction plays a minor role in the oxidative deterioration of the meat. Changes in peroxide and thiobarbituric acid values were also monitored. Added EDTA was not effective in controlling the decomposition of lipid hydroperoxide throughout the storage period. However, a combination of NaNO2 and ascorbate not only suppressed the formation but also the decomposition of the primary oxidation products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 99, Issue 2, 2006, Pages 360-367
Journal: Food Chemistry - Volume 99, Issue 2, 2006, Pages 360-367
نویسندگان
Nitipong Jittrepotch, Hideki Ushio, Toshiaki Ohshima,