Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7601499 | Food Chemistry | 2013 | 11 Pages |
Abstract
⺠Fatty acid and antioxidant compositions in fillets were significantly influenced by the diet. ⺠Replacement of fish oil with vegetable oil reduced formation of primary oxidation products. ⺠A high content of nâ6 PUFA in the diet resulted in higher levels of hexanal during storage. ⺠A high content of nâ3 PUFA in the diet resulted in higher levels of 1-penten-3-ol during storage. ⺠For the first time results on specific oxidised amino acids in ice stored fish fillets are reported.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maike Timm-Heinrich, Sylvie Eymard, Caroline P. Baron, Henrik Hauch Nielsen, Charlotte Jacobsen,