کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6489005 | 43113 | 2016 | 19 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements
ترجمه فارسی عنوان
سینتیک اکسیداسیون لیپید از میگو پردازش شده از ازن در طی ذخیره یخ با استفاده از اندازه گیری پراکسید ارزش
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کلمات کلیدی
GRASPeroxide value - ارزش پراکسیدPolyunsaturated fatty acids - اسید چرب اشباع نشدهPUFA - اسید چرب چند غیراشباعLipid autoxidation - اکسیداسیون لیپیدیBIS - بهgenerally recognized as safe - به طور کلی به عنوان امن شناخته شده استOzone treatment - درمان اوزونInduction period - دوره القاییdis - دیOxidation rate - میزان اکسیداسیونLitopenaeus vannamei - میگوی سفید غربی، لیتوپنئوس وانامی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction period (IP) as well as PV at end of the IP (PVIP) have been obtained. The rate constants (k) as well as half-lives (t1/2) of hydroperoxides formation for different oxidation stages were calculated. The results showed that both IP and PVIP were lower with BIS (IP between 4.35±0.09 and 5.08±0.23 days; PVIP between 2.92±0.06 and 3.40±0.18 mEq kgâ1) compared with DIS (IP between 5.92±0.12 and 6.14±0.09 days; PVIP between 4.49±0.17 and 4.56±0.10 mEq kgâ1). The k value for DIS seemed to be the greater compared to BIS. In addition, whilst decreases and increases in t1/2 were found at propagation, respectively, for BIS and DIS, decreases and increases were only found at the induction of oxidation stage(s) for BIS. Further, the PV of ozone-processed samples would fit first order lipid oxidation kinetics independent of duration of ozone exposures. For the first time, PV measurements and fundamental kinetic principles have been used to describe how increasing ozone exposures positively affects the different oxidation stages responsible for the formation of hydroperoxides in ozone-processed shrimp.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 16, 1 December 2016, Pages 5-10
Journal: Food Bioscience - Volume 16, 1 December 2016, Pages 5-10
نویسندگان
Charles Odilichukwu R. Okpala, Gioacchino Bono, Michele Luca Geraci, Giacomo Sardo, Sergio Vitale, Carl J. Schaschke,