Oxidative Stability of Seafood

作者: Ingrid Undeland

DOI: 10.1016/B978-1-63067-056-6.00011-2

关键词:

摘要: Being a threat to almost any aspect of seafood quality-nutritional properties, odor, taste, texture, and color-lipid oxidation is utmost importance control within the industry. Differences in endogenous pools lipids pro- antioxidants, including their direct contact with each other air, explain why different aquatic raw material species, products, morphological parts vary largely sensitivity toward oxidation. In fish tissue, presence activation heme proteins as pro-oxidants appear be particularly crucial triggering The chain events leading from harvest/slaughter up final product indeed also influences oxidation, examples critical points being degree stress during catch/slaughter, bleeding, washing, precooking potential oxygen removal packing. attempts add value underused species byproducts-a large focus area today-alternative processing techniques like enzymatic hydrolysis pH-shift have entered scene, but it obvious that care must here taken avoid same applies incorporation alternative materials algae krill into seafood; little known about intrinsic mechanisms. To combat seafood, addition plant extracts or pure phenolic compounds currently receiving huge attention, muscle-derived interesting all-natural stabilizers. current chapter addresses these topics based on both recent literature core older studies give comprehensive picture.

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