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排序方式: 共有61条查询结果,搜索用时 15 毫秒
1.
Anne Grethe Christophersen Grete Bertelsen Henrik J. Andersen Pia Knuthsen Leif H. Skibsted 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1992,194(2):115-119
Summary The combined effect of oxygen transmission of packaging material and of exposure to light with different spectral distribution on the oxidative degradation of carotenoids and lipids in frozen salmonoids has been characterized in a storage experiment with steaks of rainbow trout. The degradation of the carotenoid astaxanthin, as followed by HPLC analysis and tristimulus colorimetric measurement, was sensitive to the radiant flux density of UV light and less sensitive to the oxygen transmission rate of the packaging material, in agreement with previous findings for photooxidation of carotenoids in food model systems. This is in contrast to the lipid oxidation, which was found to be dependent on the accessability of oxygen rather than on exposure to UV light. Formation of peroxides in the product culminated after 3 months of storage (up to 8.4 mEq kg–1 oil), and preceded the formation of thiobarbituric-acid-reactive substances. The product in packaging material with a high oxygen transmission rate (60 cm3 m–2 bar–1 per 24 h) reached a level of approximately 5 mol malonaldhyde/kg–1 product, when stored exposed to standard fluorescent light or fluorescent light with a high UV component. Rancid taste was not detected by sensory evaluation for any of the products after 6 months of storage, whereas a bitter taste was noted for the product exposed to UV light.
Die Haltbarkeit von Lachsforellen Einfluß von Licht und Verpackung auf die Carotenoid- und Fettoxydation
Zusammenfassung Der kombinierte Effekt von Sauerstoffdurchgang durch Verpackungsmaterial und der Lichteinwirkung verschiedener spektraler Verteilung auf den oxidativen Abbau der Carotinoide und Fette in gefrorenen Lachsforellen wurde in einem Lagerungsversuch untersucht. Der Abbau des Carotenoids Astaxanthin wurde mit HPLC undTristimulus-Calorimetrie beobachtet, und war empfindlich gegenüber UV-Licht und weniger empfindlich gegenüber der Sauerstoffdurchlässigkeit der Verpackung, was mit früheren Ergebnissen für Photooxidation der Carotinoide in Modellsystemen übereinstimmt. Dies widerspricht der Fettoxidation, die mehr von Sauerstoffzugang abhängig ist als von der Entwicklung des UV-Lichtes. Die Bildung von Peroxiden des Produktes kuliminierte nach 3monatiger Lagerung (bis 8,4 meq/kg Öl) und ging der Bildung von Thiobarbitursäure-aktiven Substanzen voraus. Das Produkt im Material mit hohem Sauerstoffdurchgang (60 cm3 m–2 bar–1 pro 24 h), das bei normalen fluorescierendem Licht oder bei fluorescierendem Licht mit hohem UV-Anteil aufbewahrt wurde, erreichte einen TBS-Wert von ungefähr 5 mol Malonaldehyd/kg Fleisch. Ein ranziger Geschmack wurde durch sensorische Bewertung nach 6monatiger Lagerung nicht erkannt, wohl aber ein bitterer Geschmack bei dem UV-Licht ausgesetzten Proben.相似文献
2.
Clinical trial results support a preference for using CLA preparations enriched with two isomers rather than four isomers in human studies 总被引:1,自引:0,他引:1
CLA mixtures are now commercially available. They differ from each other with respect to their content of CLA isomers and
their degree of purification. As a group of natural FA, CLA have been widely assumed to be safe. However, the suspected presence
of both impurities and particular isomers might induce undesirable side effects. Despite this potential health risk, only
a few CLA preparations have been tested under rigorous conditions for clinical efficacy and safety. Based on the limited results
available, it is possible to suggest that preparations enriched in c9,t11 and t10,c12 isomers are preferable for human consumption compared to preparations containing four isomers, in terms both of safety
and efficacy. 相似文献
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Jon Volden Grethe Iren A. Borge Gunnar B. Bengtsson Magnor Hansen Ingrid E. Thygesen Trude Wicklund 《Food chemistry》2008
The effects of various thermal processing treatments (blanching, boiling and steaming) of red cabbage, Brassica oleracea L. ssp. capitata f. rubra cv. ‘Autoro’, were assessed for the levels of glucosinolates (GLS), total phenols (TP), total monomeric anthocyanins (TMA), l-ascorbic acid (L-AA) and soluble sugars, as well as for the antioxidant potential by the ferric reducing ability power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Individual native GLS were determined by ion-pair HPLC-MS/DAD. There were significant (p < 0.05) losses in blanched red cabbage: TP, 43%, TMA 59%, FRAP 42%, ORAC 51%, L-AA 48% and soluble sugars 45%. Boiling gave less extensive reductions: TP 16%, TMA 41%, FRAP 17%, ORAC 19%, L-AA 24% and soluble sugars 19%. Steaming caused no losses for TP, ORAC, FRAP or soluble sugars. However, significant reductions were found for TMA and L-AA, with 29% and 11%, respectively. In general losses were accounted for in the processing waters; however, TMA was not fully recovered, indicating degradation. Total GLS were severely affected by processing, with reductions of 64%, 38% and 19% in blanched, boiled and steamed red cabbage, respectively. Total aliphatic and indole GLS were similarly affected. Lost GLS were partially recovered in the processing water. 相似文献
5.
The article sheds new light on sensory elements in legal cases concerning misleading food labelling. It presents the findings of a qualitative review of 821 cases on misleading food labelling registered in 2002–2007 by the Danish food authorities. The cases show that sensory tends to be backgrounded by other arguments more easily verbalized. A taxonomy of the sensory dimensions of the cases is set up and different sensory aspects are analyzed in order to establish to what the extent and how sensory variables can be integrated into experimental setups for testing the misleading potential of food naming and labelling solutions with a view to promoting “fair speak” principles for in-store food-to-consumer communication. The study is part of the cross-disciplinary research project “Spin or fair speak – when foods talk” which aims at providing new knowledge, tools, and experimental evidence for self-regulation, public control, and innovation in food naming and labelling. 相似文献
6.
Hanne Løje Kristina N Jensen Grethe Hyldig Henrik H Nielsen Jette Nielsen 《Journal of the science of food and agriculture》2007,87(14):2684-2691
BACKGROUND: During recent years, increases in liquid loss and soft texture in cold smoked salmon have been reported, possibly due to increased lipid content and a change in muscle structure. These problems can lead to downgrading of the product. This study aimed to investigate the influence of raw material composition and chill storage on quality parameters of cold smoked salmon. RESULTS: Initial smoked fish had a higher liquid‐holding capacity (LHC) than samples stored for 20 days. Large fish lost more liquid than small fish. The difference in LHC was consistent with a change in water distribution, which could indicate denaturation of muscle protein. Studies of the microstructure showed the influence of both processing and chill storage. An indication of lipid released from the cells was seen after 20 days of chill storage, which could be related to the reduced LHC at that time. CONCLUSION: Both raw material composition and chill storage affected the quality parameters of smoked salmon. This study has improved knowledge about the relationships between muscle structure, liquid‐holding properties and water distribution in smoked salmon. Copyright © 2007 Society of Chemical Industry 相似文献
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