کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6402312 1330886 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Enrichment of convenience seafood with omega-3 and seaweed extracts: Effect on lipid oxidation
ترجمه فارسی عنوان
غنی سازی غذاهای راحت غذا با عصاره امگا 3 و جلبک دریایی: اثر بر اکسیداسیون چربی
کلمات کلیدی
امگا 3، جلبک دریایی، میکروکنپسوله کردن، حساس اکسیداسیون،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The feasibility of enriching fish cakes with long chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFAs) as a source of high quality lipids and seaweed extracts as a natural antioxidant was investigated. The LC-PUFAs were in the form of bulk cod liver oil and microencapsulated fish oil. The sensory quality and lipid oxidation were studied by means of chemical analysis, namely peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), and sensory evaluation (descriptive analysis), throughout 28-days of refrigerate storage. In addition near-infrared (NIR) spectroscopy was assessed as a rapid tool to evaluate TBARS content. Omega-3 enriched samples showed slightly higher levels of lipid oxidation than the control samples but microencapsulation of fish oil seemed to protect PUFAs, leading to a lower content of peroxides and a lower rate of formation of secondary compounds during storage. Addition of seaweed extracts did not affect lipid oxidation nor the quality of the products as evaluated with descriptive analysis. No off-flavor was detected in any of the samples and low scores in rancid odor and flavor were registered.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 62, Issue 1, Part 2, June 2015, Pages 746-752
نویسندگان
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