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Sami Ghnimi Elisabeth Budilarto Afaf Kamal‐Eldin 《Comprehensive Reviews in Food Science and Food Safety》2017,16(6):1206-1218
The consumption of omega‐3 fatty acids provides a wide range of health benefits. However, the incorporation of these fatty acids in foods is limited because of their high oxidative instability. A new paradigm has emerged to better explain the oxidation mechanism of polyunsaturated fatty acids, which will be discussed here with reference to bulk lipids considered a special case of water in oil microemulsion. This paradigm suggests that lipid oxidation reactions are initiated by heterogeneous catalysis by metal oxides followed by the formation of micelles containing initial hydroperoxides, water, and other amphiphilic compounds. The induction period comes to the end when the formed micelles reach a critical micelle concentration and start to decompose opening the way to intense free radical reactions. Antioxidants and synergists extend the induction period not only by scavenging free radicals but also by stabilizing the micelles. With better understanding of the lipid oxidation mechanism, a tailored choice of antioxidants and synergistic combinations, and efficient encapsulation methods may be optimized to provide stable encapsulates containing highly n‐3 polyunsaturated fatty acids. Smart processing and encapsulation technologies utilizing properly stabilized oils as well as optimized packaging parameters aiming to enhance n‐3 fatty acid stability by smart selection/design of antioxidants, control of the interfacial physics and chemistry, and elimination of surface oil are needed for this purpose. 相似文献
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A shelf-life study was conducted to evaluate the effect of antioxidants on oxidative stability of extruded jerky-style salmon snacks. Deterioration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) due to lipid oxidation is a major concern for this healthy snack. A control jerky with no added antioxidants and 4 jerkies with antioxidants (rosemary, mixed tocopherols, tertiary butylhydroquinone, and ascorbyl palmitate) added as 0.02% of the lipid content were extruded in duplicate in a Coperion ZSK-25 twin screw extruder. Salmon jerkies from each formulation were placed in 3 mil barrier pouches, flushed with nitrogen, and stored at 35 °C and 75% relative humidity. Lipid oxidation was evaluated as by peroxide value and malonaldehyde content. Other chemical analyses included total fatty acid composition, lipid content, moisture, water activity, pH, and salt. Astaxanthin and CIE L*, a*, b* color were also analyzed at 4-wk intervals. Rosemary inhibited peroxide formation better than did other antioxidants at week 8; no treatment inhibited malonaldehyde levels. All jerkies had lower astaxanthin levels after 8 wk, but rosemary-treated jerky had higher pigment concentrations than did the control at weeks 4 and 8. Protection of omega-3 lipids in these extruded jerkies must be improved to offer consumers a convenient source of these healthful lipids. Practical Application: Salmon flesh can be extruded to produce a jerky that provides 410 mg of omega-3 lipids per serving. Natural antioxidants such as rosemary should be added at levels over 0.02% of the lipid content to help control lipid oxidation. Astaxanthin and CIE a* values correlated well with lipid stability and could be used to monitor quality during storage if initial values are known. 相似文献
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The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remaining in saury after grilling, pan‐frying or deep‐frying to center temperatures of 75, 85, or 95 °C, and examined physical loss, lipid oxidation, and thermal degradation as mechanisms of DHA and EPA loss. Temperature changes inside the saury were monitored using thermocouples, while DHA and EPA contents, oxygen radical absorbance capacity, and measurements of lipid oxidation (that is, carbonyl value and thiobarbituric acid value) were determined chemically. Visualization of temperature distribution inside fish samples during cooking revealed large differences in heat transfer among cooking methods. True retention rates in grilled (DHA: 84 ± 15%; EPA: 87 ± 14%) and pan‐fried samples (DHA: 85 ± 16%; EPA: 77 ± 17%) were significantly higher than deep‐fried samples (DHA: 58 ± 17%; EPA: 51 ± 18%), but were not affected by final center temperatures despite differences in cooking times. Physical loss via cooking losses (grilling and pan‐frying) or migration into frying oil (deep‐frying) accounted for large quantities of DHA and EPA loss, while lipid oxidation and thermal degradation did not appear to be major mechanisms of loss. The antioxidant capacity of saury was not significantly affected by cooking treatments. The results of this study suggest that minimization of physical losses during cooking may increase DHA and EPA contents retained in cooked Pacific saury. 相似文献
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Lewis H Ziska Robert Palowsky Danielle R Reed 《Journal of the science of food and agriculture》2007,87(5):920-923
The effect of rising atmospheric carbon dioxide concentration ([CO2]) on seed production and the fatty acid profiles of mung bean (Vigna mungo L. Wilczek) were studied under field conditions. Increased [CO2] (ca 250 ppm above ambient) resulted in significant increases in pod number, pod weight and total seed weight, but also significantly increased the percentage of immature pods at harvest. Qualitatively, increased [CO2] significantly decreased the percentages of palmitic and omega‐6 fatty acids, but increased the percentage of omega‐3 fatty acids and the relative proportion of omega‐3 to omega‐6 fatty acids in mature seed. Overall, increased carbon dioxide may significantly increase quantity and alter quality in mung bean seed, a recognized alternative source of fatty acids in the human diet. Copyright © 2007 Society of Chemical Industry 相似文献
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Miriam Prez‐Mateos Tyre C Lanier Leon C Boyd 《Journal of the science of food and agriculture》2006,86(4):558-567
Two different sources of omega‐3 fatty acids (fish oil concentrate and menhaden oil) with or without the addition of natural antioxidants (rosemary and green tea) were incorporated into surimi gels at equivalent levels and examined for changes in sensory and physical properties and resistance to oxidation during 9 months of frozen storage. Gels with menhaden oil showed higher acceptance than gels with fish oil concentrate, which displayed a fishy taste that was partially masked by natural antioxidants. Formation of volatile compounds was similar in all samples. Upon heating to form the gel, there was a ca 20–25% decrease in the relative polyene index of the control containing no rosemary or green tea extract. Formulations with menhaden oil containing green tea and rosemary were more stable immediately after cooking; however, a slight pro‐oxidant effect occurred during storage. Omega‐3 fortified gels were whiter than gels with no added oil. Rosemary and green tea extracts increased yellowness (b*) and redness (a*), respectively. Strength increased in all formulations during frozen storage. Copyright © 2005 Society of Chemical Industry 相似文献
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Tracey J. Smith Ann Barrett Danielle Anderson Marques A. Wilson Andrew J. Young Scott J. Montain 《Food Science & Nutrition》2015,3(3):195-201
Development of n‐3 fortified, shelf‐stable foods is facilitated by encapsulated docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), since natural n‐3 food sources cannot withstand high temperature and prolonged shelf life. Organoleptic stability of n‐3 fortified, shelf‐stable foods has been demonstrated, but chemical changes in the food matrix throughout storage could conceivably impact digestibility of the protein‐based encapsulant thereby compromising n‐3 bioavailability. We assessed the effect of prolonged high‐temperature storage and variations in food matrix (proteinaceous or carbohydrate) on the time course and magnitude of blood fatty acids changes associated with ingestion of n‐3 fortified foods. Low‐protein (i.e., cake) and high‐protein (i.e., meat sticks) items were supplemented with 600 mg encapsulated DHA+EPA, and frozen either immediately after production (FRESH) or after 6 months storage at 100°F (STORED). Fourteen volunteers consumed one item per week (randomized) for 4 weeks. Blood samples obtained at baseline, 2, 4, and 6 h post‐consumption were analyzed for circulating long‐chain omega 3 fatty acids (LCn3). There was no difference in LCn3 area under the curve between items. LCn3 in response to cakes peaked at 2‐h (FRESH: 54.0 ± 16.8 μg/mL, +18%; STORED: 53.0 ± 13.2 μg/mL, +20%), while meats peaked at 4‐h (FRESH: 51.9 ± 12.5 μg/mL, +22%; STORED: 53.2 ± 16.9 μg/mL, +18%). There were no appreciable differences in time course or magnitude of n‐3 appearance in response to storage conditions for either food types. Thus, bioavailability of encapsulated DHA/EPA, within low‐ and high‐protein food items, was not affected by high‐temperature shelf‐storage. A shelf‐stable, low‐ or high‐protein food item with encapsulated DHA/EPA is suitable for use in shelf‐stable foods. 相似文献
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Abstract: Smoked salmon (Salmo salar L.) processing may generate large amounts of small pieces of trimmed flesh that has little economic value. Opportunities exist to develop new added‐value foods from this by‐product. Brining was compared with dry salting for the production of formed salmon jerky‐style strips that were then smoked. The formulations also contained brown sugar and potato starch. Salted samples had higher salt concentrations and required less force to break using a TA‐XT2 Texture Analyzer. Brined samples contained more fat and were darker, redder and more yellow than the salted samples. Processing concentrated omega‐3 fatty acids compared with raw salmon, and the brined jerky had the highest omega‐3 fatty acid content. A panel of 57 consumers liked the appearance and aroma of both samples equally (approximately 6.7 for appearance and 6.3 for aroma on the 9‐point hedonic scale. Higher acceptability scores for taste, texture, and overall quality were given to the brined product (6.7 to 6.9 against 6.2 to 6.3). Practical Application: Salmon trim from smoking facilities can be utilized to produce a jerky that is a good source of omega‐3 fatty acids, simultaneously adding value and reducing the waste stream. 相似文献
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The very long chain polyunsaturated fatty acids (PUFAs) (C18–C22) and n‐3 Omega PUFAs are apparently widely accepted as a part of modern nutrition because of their beneficial effects on metabolism. Most significantly, the reported protective effect of the n‐3 omega fatty acids in relation to cardiovascular inflammatory diseases and cancer has led people to consider these fatty acids more beneficial than other dietary supplements. Unfortunately, there is a lack of studies relating to the physical performance increasing effect in sports diets, cholesterol‐reducing effect in meat technology, effects on human serum profile, the application dose and the side effects with/without omega‐6 PUFAs, which has left us with several crucial unanswered questions. We still do not know the correct dose of n‐3 omega and the correct ratio of n‐3 omega to n‐6 omega or their possible contraindications when combined with drugs, other foods and herbal supplements. Another reported aspect of n‐3 omega PUFAs is that they protect and even enhance the effect in medical treatment of important diseases such as Alzheimer’s, multiple sclerosis and cancer. These reports led to PUFAs becoming one of the most accepted and consumed food supplements. Despite this weight of evidence and the considerable current use, there is still a need for studies, which will determine whether the n‐3 omega fatty acids are in fact important functional supplements with no adverse effects. This review will attempt to outline the current position of n‐3 omega fatty acids in the field of clinical nutrition and healthcare and outline the studies needed to determine whether there are significant advantages in taking them as food supplement without any adverse effects. 相似文献
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探讨脂筏在反式脂肪酸诱导心血管疾病过程中的作用机制,为研究脂筏和心血管疾病的关系提供科学依据。 相似文献
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Sevim Köse Serkan Koral Yeşim Özoğul Bekir Tufan 《International Journal of Food Science & Technology》2010,45(8):1594-1602
This study demonstrates proximate composition and fatty acid profile of Pacific mullet caught in Turkey. The highest moisture and protein contents were observed with muscle tissues as 83.74 and 10.52%, while the highest fat and ash contents were attributed to female gonads as 11.80 and 0.94%, respectively, with a significant variation amongst months (P < 0.05). Significant variation (P < 0.05) usually occurred amongst months within the same sex for total saturated fatty acids ( ∑ SFA), monosaturated fatty acids ( ∑ MUFA), polyunsaturated fatty acids ( ∑ PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in muscle, although overall mean values between sexes were not found significant. Except for EPA, no variation observed for gonads while significant changes occurred (P < 0.05) with liver samples amongst months. Overall total values of ∑ SFA, ∑ MUFA, ∑ PUFA, DHA and EPA in muscle samples were 29.59, 29.26, 18.06 and 4.48%, respectively, while in gonads ranged as 30.26–33.23%, 35.17–37.47%, 11.87–14.88%, 4.38–5.34% and 3.02–5.02%. These FAs were 21.57–33.11%, 32.89–50.96%, 14.78–20.08%, 0.89–9.94% and 5.85–9.54% for liver, respectively. The results of this study showed that muscle and gonads of Pacific mullet were rich in n‐3 PUFA, especially, EPA, DHA, increasing the value of this species for human consumption. 相似文献
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Simmons CA Turk P Beamer S Jaczynski J Semmens K Matak KE 《Journal of food science》2011,76(3):S192-S197
Abstract: The effects of dietary modification with flaxseed oil‐enhanced (Flax) feed on the product quality of brook trout fillets were examined. Trout were fed a commercial feed supplemented with fish oil (CD) or flaxseed oil (Flax) for 165 d before harvesting. Proximate composition and fatty acid profile were determined on fillets. Quality parameters of the raw fillets were examined over the storage period by measuring color (L*, a*, b*), muscle pH, and thiobarbituric acid reactive substances test. Evaluations on the cooked fillets included sensory evaluation with triangle tests and a paired preference test. There were no differences in proximate composition between the groups; however, the total omega‐3 fatty acids were greater in Flax fillets (P < 0.05). Diet and day were shown to interact in their effect on whiteness, pH, and lipid oxidation (P < 0.05); however, linear regression did not determine that malondialdehyde concentration was associated with time in either diet type implying that lipid oxidation in the vacuum‐packed fish was controlled at storage temperatures (4°C). Sensory panelists were able to choose the odd sample in a replicated triangle test analyzed using the β‐binomial model, and there was preference for Flax fillets (P < 0.05). Results indicate that a Flax‐enhanced diet would have favorable effects on product quality of farmed brook trout. 相似文献
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During smoked salmon processing, the dark meat along the lateral line is removed before packaging; this by-product currently has little economic value. In this study, the dark meat trim was incorporated into an extruded jerky. Three formulations were processed: 100% smoked trim, 75% : 25% smoked trim : fresh salmon fillet, and 50% : 50% smoked trim : fresh salmon blends (w/w basis). The base formulation contained salmon (approximately 83.5%), tapioca starch (8%), pregelatinized potato starch (3%), sucrose (4%), salt (1.5%), sodium nitrate (0.02%), and ascorbyl palmitate (0.02% of the lipid content). Blends were extruded in a laboratory-scale twin-screw extruder and then hot-smoked for 5 h. There were no significant differences among formulations in moisture, water activity, and pH. Protein was highest in the 50 : 50 blend jerky. Ash content was highest in the jerky made with 100% trim. Total lipids and salt were higher in the 100% trim jerky than in the 50 : 50 blend. Hot smoking did not adversely affect docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) content in lipids from 100% smoked trim jerky. Servings of salmon jerky made with 75% and 100% smoked trim provided at least 500 mg of EPA and DHA. The 50 : 50 formulation had the highest Intl. Commission on Illumination (CIE) L*, a*, and b* color values. Seventy consumers rated all sensory attributes as between \"like slightly\" and \"like moderately.\" With some formulation and processing refinements, lateral line trim from smoked salmon processors has potential to be incorporated into acceptable, healthful snack products. PRACTICAL APPLICATION: Dark meat along the lateral line is typically discarded by smoked salmon processors. This omega-3 fatty acid rich by-product can be used to make a smoked salmon jerky that provides a convenient source of these healthful lipids for consumers. 相似文献
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H Anette van Dorland Michael Kreuzer Hans Leuenberger Hans‐Rudolf Wettstein 《Journal of the science of food and agriculture》2008,88(1):77-85
BACKGROUND: Two experiments were conducted to compare the effects of white and red clover on the fatty acid composition of milk fat from cows fed ryegrass‐based diets. In experiment 1, fresh ryegrass was mixed with white or red clover (60/40, on a dry matter (DM) basis). Experiment 2 involved similar mixed diets in ensiled form, and one ryegrass‐silage diet without the addition of clover. RESULTS: Total DM intake, milk yield and milk fat content were not affected by dietary treatments. Feeding freshly cut white versus red clover supplemented diets resulted in a higher proportion of n‐3 fatty acids, especially α‐linolenic acid, in milk fat. Addition of any clover silage to ryegrass silage increased the proportions of n‐3 fatty acids in milk fat, and reduced the proportions of conjugated linoleic acids (CLA), including C18:2 c9t11, and C18:1cis isomers. The n‐6/n‐3 ratio was elevated compared to the diet not supplemented with clover. CONCLUSION: White clover seemed to be slightly superior to red clover supplementation, but the effects of clover supplementation as such were generally larger than that of clover type. However, a higher concentration of n‐3 fatty acids with clover supplementation coincided with a lower concentration of CLA in the milk fat. Copyright © 2007 Society of Chemical Industry 相似文献
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In response to public concern, this study assessed the fatty acid (FA) composition of blended spreads, margarines and shortenings in the Estonian retail market in 2011. Special attention was paid to the trans fatty acids (TFA) composition. The changes in these characteristics of selected dietary fats in the market over recent years are also presented. Twenty-six edible fat brands, available in the Estonian retail market in 2011, were purchased and FA compositions were analyzed by chromatography. Saturated fatty acids (SFA) were the dominant group of FAs for all blended spreads (49.6 to 65.8%), and for the majority of shortenings (from 21.1 to 54.6%). Cis monounsaturated fatty acids (MUFA) were the dominant group of FAs for the majority of margarines, ranging from 25.3% to 50.5%. The total TFA for blended spreads varied from 1.18% to 9.08%, for margarines from 0.04% to 34.96% and for shortenings from 0.14% to 39.50%. Octadecenoic (C18:1) isomers were the main TFA found. Compared to 2008/2009, the industrially produced TFA (IP-TFA) content in several of the dietary fat brands was much reduced in 2011. This voluntary reformulation was probably a response to consumer demand associated with a public health campaign directed against IP-TFA in Estonian foods, and were mainly achieved by replacing TFA with SFA C12:0-C16:0. Practical Application: Present paper is directed toward public health related institutions and food industries producing foods with potentially high contents of trans fatty acids (TFA). According to the public concern TFA content in domestic blended spreads has declined significantly over the past 3 y in Estonia. The reduction in the TFA content was achieved by replacing TFA with saturated fatty acids (SFA) (C12:0-C16:0). To shift food composition toward healthier product formulations, mandatory labeling of the sum of IP-TFA and SFA (C12:0-C16:0) was recommended. 相似文献