By Hordur G. Kristinsson
Antioxidants and sensible parts in Aquatic meals compiles for the 1st time the previous and current examine performed on professional and antioxidants in aquatic animals. The ebook addresses a space of maximum value for aquatic meals, seeing that lipid oxidation ends up in this kind of huge variety of caliber difficulties. lots of those difficulties also are visible in different muscle established foods,
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Additional info for Antioxidants and Functional Components in Aquatic Foods
And Lendl, B. A rapid method for peroxide value determination in edible oils based on flow analysis with Fourier transfer infrared spectroscopic detection. Analyst 126: 242–246. Rustad, T. 2010. Lipid oxidation, in Handbook of Seafood and Seafood Products Analysis (eds L. M. L. Nollet and F. Toldrá). New York: CRC Press, pp. 87–95. Santha, N. C. and Decker E. A. 1994. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Association of Official Analytical Chemists International 77(2): 421–424.
It has been shown, for example, that heme proteins can generate a longlived protein radical on bovine serum albumin (BSA) that is able to further transfer its radical to small antioxidative molecules such as urate, leading to speculation that radical transfer could be part of an antioxidant mechanism (Østdal et al. 2002). This indicates further that this mechanism might be relevant for fish products and could affect fish and fish product quality. It is clear that even if the mechanisms are not fully understood the radical transfer mechanism in fish muscle should be investigated further.
Specific amino acid oxidation products from oxidized protein have so far not been unambiguously detected in fish and fish products. This might be because of their very low abundance, their possible transient character, and the complexity of the analytical methods that need to be available in order to precisely identify modification of protein-oxidized amino acids. In addition, it is also thought that interaction between protein and lipid oxidation products as well as protein and sugar oxidation products leads indirectly to protein oxidation, but only the former will be described in this chapter.
Antioxidants and Functional Components in Aquatic Foods by Hordur G. Kristinsson