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Opis

The aim of this thesis was to develop a food receipe for the developing countries using underutilised fish species. The food was freeze-dried and stored at 22şC with and without antioxidants. Lipid oxidation and safety of the fish used in the receipe were assessed. Raman spectra of oil extacted from freeze-dried mackerel and horse mackerel revealed significant alterations in lipid structure, as a result of lipid oxidation. Combination of vitamins E + C + citric acid was shown to be the most effective in slowing lipid oxidation in fish and in food products. Gel electrophoresis of myofibrillar proteins of freeze-dried mackerel showed a gradual loss of the myosin band in control samples. The data showed that fish from African and Asian marine waters contain PCDD/Fs at levels significantly below the limit set by the European Commission. An assessment of dietary exposure to PCBs and Dioxins showed a daily intake per capita of these contaminants below the tolerable daily intake (TDI) and tolerable monthly intake for dioxins established by World Health Organisation.

Szczegóły książki

• Pełny tytuł: Lipid oxidation in underutilised fish species
• Podtytuł: Mechanisms of lipid oxidation and safety assessment in underutilised fish species
• Autor: Samiramis Sarkardei
• Język: Angielski
• Oprawa: Miękka
• Liczba stron: 252
• EAN: 9783838330044
• ID: 07085237
• Wydawca: LAP Lambert Academic Publishing
• Waga: 392 g
• Wymiary: 220 × 150 × 15 mm
• Rok wydania: 2010

Ulubione w innej kategorii

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