Lipid oxidation in fish sausage and its inhibition - V. Inhibition of lipid oxidation in fish sausage prepared from sardine meat.
نویسندگان
چکیده
منابع مشابه
Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage
The authors are affiliated with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011-3150. Direct inquiries to Dr. D. U. Ahn. ABSTRACT Irradiation dose affected production of volatiles in vacuumand aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volat...
متن کاملVolatile Production and Lipid Oxidation of Irradiated Cooked Sausage with Different Packaging
and Implications Irradiation dose had a significant effect on the production of volatiles in both vacuumand aerobic-packaged cooked pork sausage, but its effect on the thiobarbituric acid reactive substances (TBARS) values was minor. Storage increased the production of volatiles and changed the composition of volatiles only in aerobic-packaged sausage. Among the volatile components, 1-heptene a...
متن کاملEffect of fish and fish oil-derived omega-3 fatty acids on lipid oxidation.
There is evidence that omega-3 (omega3) fatty acids derived from fish and fish oils reduce the risk of cardiovascular disease via mechanisms underlying atherosclerosis, thrombosis and inflammation. Despite these benefits, there has been concern that these fatty acids may increase lipid peroxidation. However, the in vivo data to date are inconclusive, due in part to limitations in the methodolog...
متن کاملEffect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
OBJECTIVE This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. METHODS Four formulations of fermented venison sausage were prepared: F1 ...
متن کاملEffect of Surface Properties of Plastic Casings on Meat Adhesion of Retort Sterilized Fish Sausage
The degree of meat adhesion to different kinds of plastic casings was examined in retort sterilized fish sausages. It was found that the plastic casings of great wettability such as polyvinylidene chloride, polyvinylidene fluoride, polyester and polyamide brought about greater meat adhesion than the ones of low wettability such as polyethylene and polypropylene. If polyethylene casing was modif...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1988
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.54.2211