LEADER 05207nam 2200649 450 001 9910828004103321 005 20230803221252.0 010 $a1-118-85510-8 010 $a1-118-85500-0 035 $a(CKB)2550000001273095 035 $a(EBL)1666547 035 $a(OCoLC)876512863 035 $a(MiAaPQ)EBC1666547 035 $a(Au-PeEL)EBL1666547 035 $a(CaPaEBR)ebr10860991 035 $a(CaONFJC)MIL595222 035 $a(EXLCZ)992550000001273095 100 $a20140502h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aAntioxidants and functional components in aquatic foods /$fedited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors 210 1$aChichester, England :$cWiley-Blackwell,$d2014. 210 4$dİ2014 215 $a1 online resource (341 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-1367-0 311 $a1-306-63971-9 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aAntioxidants and Functional Components in Aquatic Foods; Copyright; Contents; List of Contributors; Preface; 1 Oxidation in aquatic foods and analysis methods; 1.1 Introduction; 1.2 Analysis of lipid oxidation; 1.2.1 Reactants and initiation of lipid oxidation; 1.2.2 Intermediate products of lipid oxidation; 1.2.3 Lipid oxidation products (primary, secondary, and tertiary); 1.2.4 Other methods of monitoring lipid oxidation; 1.3 Conclusions; References; 2 Protein oxidation in aquatic foods; 2.1 Introduction; 2.2 Mechanisms involved in protein oxidation; 2.2.1 A free radical mechanism 327 $a2.2.2 Initiation of protein oxidation in aquatic foods2.2.3 Interaction between lipid and protein; 2.3 Impact of protein oxidation on aquatic food; 2.3.1 Protein functionality; 2.3.2 Texture; 2.3.3 Nutritional value; 2.4 Case studies; 2.4.1 Protein and lipid oxidation during frozen storage of rainbow trout; 2.4.2 Protein and lipid oxidation during ripening of salted herring; 2.5 Conclusions and perspectives; References; 3 Influence of processing on lipids and lipid oxidation in aquatic foods; 3.1 Effect of freezing on lipid oxidation; 3.1.1 Introduction 327 $a3.1.2 Effect of the freezing process on lipid oxidation3.1.3 Nature of lipids in frozen seafoods; 3.1.4 Pro-oxidants in frozen seafoods; 3.1.5 Antioxidants in frozen seafoods; 3.2 Effect of salting and drying on lipid oxidation; 3.2.1 Introduction; 3.2.2 The process of salting; 3.2.3 Dry salting; 3.2.4 Wet salting; 3.2.5 Acid-salt curing and fermentation; 3.3 Effect of fermentation on lipid oxidation; 3.3.1 Introduction; 3.3.2 Lipid oxidation during fermentation; 3.3.3 Antioxidants in seafood fermentation; 3.4 Effect of smoking on lipid oxidation; 3.4.1 Introduction 327 $a3.4.2 Effect of processing parameters on lipid oxidation during smoking3.5 Effect of high-pressure processing on lipid oxidation; 3.5.1 Introduction; 3.5.2 Effect of HPP on antioxidants; 3.5.3 Effect of enzymes; 3.5.4 Effect of lipids; 3.5.5 Effect of processing conditions; 3.6 Effect of irradiation on lipid oxidation; 3.6.1 Introduction; 3.6.2 Lipids; 3.6.3 Irradiation dose; 3.6.4 Exogenous and endogenous antioxidants; 3.6.5 Processing conditions; 3.7 Effect of microwave processing on lipid oxidation; 3.7.1 Introduction; 3.7.2 Effect on lipids; 3.7.3 Influence on lipid oxidation 327 $a3.8 Effect of modified atmospheres on lipid oxidation3.8.1 Introduction; 3.8.2 Vacuum packaging; 3.8.3 Modified atmosphere packaging; 3.8.4 Carbon monoxide; 3.9 Effect of the pH shift extraction method on lipid oxidation; 3.9.1 Introduction; 3.9.2 Effect on lipids; 3.9.3 Effect on antioxidants; 3.9.4 Effect on oxidation; 3.10 Effect of canning on lipid oxidation; 3.10.1 Introduction; 3.10.2 Cooking; 3.10.3 Fill medium; 3.10.4 Antioxidants; 3.10.5 Lipid oxidation; References; 4 Strategies to minimize lipid oxidation of aquatic food products post harvest; 4.1 Introduction 327 $a4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products 330 $aAntioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, 606 $aFunctional foods 606 $aAntioxidants 606 $aAquatic resources 606 $aFisheries 615 0$aFunctional foods. 615 0$aAntioxidants. 615 0$aAquatic resources. 615 0$aFisheries. 676 $a613.2/86 702 $aKristinsson$b Hordur G. 702 $aMeaden$b Andy 702 $aAndersson$b Niklas 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910828004103321 996 $aAntioxidants and functional components in aquatic foods$94008737 997 $aUNINA