摘要:

ABSTRACT.A fatty fish, Atlantic mackerel, and a lean fish, Atlantic cod, were processed and stored under conditions to simulate those of a commercial operation. The fatty acid composition of their lipids was evaluated. All fillets were examined with their skins on. A paired fillet technique was used to reduce the considerable fish‐to‐fish variability observed; the advantage of this technique was demonstrated. Mackerel fillets were stored on ice, fresh fillets and fillets aged on ice for 8 days were stored at −20C for up to 28 weeks and mackerel mince prepared from fresh and 7‐day aged fish were stored frozen at −20C for 1 month. Fresh and aged (8 days) cod fillets were examined initially and after 32 weeks at −20C. No measurable changes were observed in C20:5 and C22:6 fatty acids in either species under these storage

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1993.tb00230.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACT.Application of1H NMR spectroscopy to monitor oxidation of canola and soybean oils was investigated over a 30‐day period at 65C. Relative changes of aliphatic to olefinic (Rao) and aliphatic to diallylmethylene (Rad) proton ratios during oxidation of these oils were calculated. A steady increase in Raoand Radvalues was observed over the entire length of the storage period. A highly significant correlation (r = 0.933 – 0.985) existed between the TOTOX value and changes in the Raoand Radduring oxidation of both oils. Therefore, NMR offers a novel method to assess oxidative stability of vegetable oils such as canola and soyb

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1993.tb00231.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACT.A four‐component multiple constraint simplex‐centroid design was applied to formulate fat blends containing palm stearin (PS), hydrogenated canola oil (HCO), fully hydrogenated palm oil (FHPO) and canola oil (CO). The PS (10, 20 and 30%) and HCO (10, 20 and 30%) were first co‐randomized and various amounts of FHPO (0, 5 and 10%) were then added to the interesterified basestocks; the total composition of all the blends (called partially interesterified blends) was made up to 100% with CO. The contour plots generated were found to be suitable for predicting the dropping point (DP) and solid fat content (SFC) at 10, 20 and 35C. The predicted DP were within 1.6C and the predicted SFC were within 1.8, 1.2 and 1.3% at 10, 20 and 35C, respectively of the experimental values. Both, the DP and SFC of the fat blends formulated indicate that they may be used for various applica

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1993.tb00232.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACT.Three partially interesterified low‐trans fat blends aimed for soft margarines were formulated. They contained palm stearin (PS), hydrogenated canola oil (HCO) iodine value (I. V. = 66.5) and canola oil (CO). The PS and HCO were co‐randomized and CO was then added to complete the blends. The composition of the blends in terms of percentages of PS, HCO and CO were 10/30/60, 10/20/70 and 20/30/50. Their dropping point (DP) ranged between 30.5 to 35.2C. Solid fat contents (SFC) were in the range of 11.0–21.1%, 5.0–13.3% and 0.8–2.0% at 10, 20 and 35C, respectively. Crystallization temperatures were between 11.4 and 16.0C. All three blends crystallized in the ß’polymorphic form. Their trans fatty acid contents were 8.7–12.1% and the total trans and saturated fatty acid contents w

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1993.tb00233.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACT.The antioxidant activity of a number of flavonoid and flavonoid‐related phenolic acids was evaluated in meat model systems over a three‐week storage period. The activity of compounds investigated depended on their chemical structure. Among the flavonoids tested in meat systems, morin, myricetin, kaempferol and quercetin at a level of 200 ppm were most active leading to TBA (2‐thiobarbituric acid) values of ≤ 0.55 μg malondialdehyde equivalents/g sample after a 21‐day storage at 4C. Among the phenolic compounds tested, ellagic acid followed by sesamol, tannic acid, eugenol and isoeugenol were most effective antioxidants. The activity of phenolic acids belonging to the hydroxy‐benzoic and caffeic acid families was moderate with a 24–69% inhibition of formation of TBA react

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1993.tb00234.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACT.Phosphatidylcholine hydroperoxides (PC‐OOH) were incubated under a simulated gastric juice (pH 1.2) condition at 37C in order to investigate the behavior of phospholipid hydroperoxides in the stomach environment. Most PC‐OOH were decomposed during a 2h incubation period. Reversed‐phase HPLC analysis with spectrophotometric detection at 235 nm and electrochemical detection at −300 mV revealed that the conjugated diene structure of PC‐OOH disappeared with the cleavage of the hydroperoxyl group. It is implied that dietary phospholipid hydroperoxides are mostly decomposed in the acidic gastric en

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1993.tb00235.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

BOOK REVIEW in this article:FATTY ACIDS IN FOODS AND THEIR HEALTH IMPLICATIONS, Ching Kuang Chow, ed.

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1993.tb00236.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1993.tb00229.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY