Stability of n-3 Fatty Acids of Fish Protein Concentrate during Drying and Storage
The susceptibility of n-3 fatty acids of fish protein concentrate to oxidation during drying and storage under different conditions was determined by gas chromatographic analyses of methylesters of fatty acids on a capillary column. Results indicate that an increase in water content of fish protein...
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| Veröffentlicht in: | Food science & technology 1997-08, Vol.30 (5), p.508-512 |
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| creator | Bórquez, Rodrigo Koller, Wolf-Dieter Wolf, Walter Spieß, Walter E.L. |
| description | The susceptibility of n-3 fatty acids of fish protein concentrate to oxidation during drying and storage under different conditions was determined by gas chromatographic analyses of methylesters of fatty acids on a capillary column. Results indicate that an increase in water content of fish protein concentrate has a marked inhibitory effect on oxidative reactions. The inhibitory effect of water is most pronounced at higher water activity and the kinetics of oxidation can be represented in the initial stage by the decomposition of unsaturated fatty acids. The kinetic constants were evaluated as a function of moisture and temperature and are comparable to values reported in the literature in another oil systems.
The rate of n-3 fatty acids oxidation during drying was influenced by the rate of diffusion of oxygen through the material.
The use of ethoxyquin as an antioxidant prior to drying of fish protein concentrate provides a good protection against oxidation of n-3 fatty acids. |
| doi_str_mv | 10.1006/fstl.1996.0213 |
| format | Article |
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The rate of n-3 fatty acids oxidation during drying was influenced by the rate of diffusion of oxygen through the material.
The use of ethoxyquin as an antioxidant prior to drying of fish protein concentrate provides a good protection against oxidation of n-3 fatty acids.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1006/fstl.1996.0213</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; drying ; ethoxyquin ; Fish and seafood industries ; fish protein concentrate ; fish protein concentrates ; Food industries ; Fundamental and applied biological sciences. Psychology ; lipid peroxidation ; long chain fatty acids ; n-3 fatty acids ; oxidation ; polyunsaturated fatty acids ; stability ; storage ; temperature ; water activity</subject><ispartof>Food science & technology, 1997-08, Vol.30 (5), p.508-512</ispartof><rights>1997 Academic Press</rights><rights>1997 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c320t-743d83bd58a1caa654a9303865cc24472768c6e193fb8277ca6904ed275a4a643</citedby><cites>FETCH-LOGICAL-c320t-743d83bd58a1caa654a9303865cc24472768c6e193fb8277ca6904ed275a4a643</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0023643896902133$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2778425$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Bórquez, Rodrigo</creatorcontrib><creatorcontrib>Koller, Wolf-Dieter</creatorcontrib><creatorcontrib>Wolf, Walter</creatorcontrib><creatorcontrib>Spieß, Walter E.L.</creatorcontrib><title>Stability of n-3 Fatty Acids of Fish Protein Concentrate during Drying and Storage</title><title>Food science & technology</title><description>The susceptibility of n-3 fatty acids of fish protein concentrate to oxidation during drying and storage under different conditions was determined by gas chromatographic analyses of methylesters of fatty acids on a capillary column. Results indicate that an increase in water content of fish protein concentrate has a marked inhibitory effect on oxidative reactions. The inhibitory effect of water is most pronounced at higher water activity and the kinetics of oxidation can be represented in the initial stage by the decomposition of unsaturated fatty acids. The kinetic constants were evaluated as a function of moisture and temperature and are comparable to values reported in the literature in another oil systems.
The rate of n-3 fatty acids oxidation during drying was influenced by the rate of diffusion of oxygen through the material.
The use of ethoxyquin as an antioxidant prior to drying of fish protein concentrate provides a good protection against oxidation of n-3 fatty acids.</description><subject>Biological and medical sciences</subject><subject>drying</subject><subject>ethoxyquin</subject><subject>Fish and seafood industries</subject><subject>fish protein concentrate</subject><subject>fish protein concentrates</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lipid peroxidation</subject><subject>long chain fatty acids</subject><subject>n-3 fatty acids</subject><subject>oxidation</subject><subject>polyunsaturated fatty acids</subject><subject>stability</subject><subject>storage</subject><subject>temperature</subject><subject>water activity</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNp1kLtPwzAQxi0EEuWxspKBNcGvOPZYFQpIlUCUztbVdopRSCrbIPW_x1EQG7ec7vR99_ghdEVwRTAWt21MXUWUEhWmhB2hGcFKlITQ5hjNMKasFJzJU3QW4wfOwamcodd1gq3vfDoUQ1v0JSuWkHIxN97GsbX08b14CUNyvi8WQ29cnwIkV9iv4PtdcRcOY4LeFus0BNi5C3TSQhfd5W8-R5vl_dvisVw9Pzwt5qvSMIpT2XBmJdvaWgIxAKLmoBhmUtTGUM4b2ghphCOKtVtJm8aAUJg7S5saOORXzlE1zTVhiDG4Vu-D_4Rw0ATrkYgeieiRiB6JZMPNZNhDNNC1AXrj458r75Cc1ll2PclaGDTsQpZs1hQThqlUWOFxkJwULr_37V3Q0XiX0VgfnEnaDv6_G34Aw8p8Tw</recordid><startdate>199708</startdate><enddate>199708</enddate><creator>Bórquez, Rodrigo</creator><creator>Koller, Wolf-Dieter</creator><creator>Wolf, Walter</creator><creator>Spieß, Walter E.L.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>199708</creationdate><title>Stability of n-3 Fatty Acids of Fish Protein Concentrate during Drying and Storage</title><author>Bórquez, Rodrigo ; Koller, Wolf-Dieter ; Wolf, Walter ; Spieß, Walter E.L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c320t-743d83bd58a1caa654a9303865cc24472768c6e193fb8277ca6904ed275a4a643</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>Biological and medical sciences</topic><topic>drying</topic><topic>ethoxyquin</topic><topic>Fish and seafood industries</topic><topic>fish protein concentrate</topic><topic>fish protein concentrates</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lipid peroxidation</topic><topic>long chain fatty acids</topic><topic>n-3 fatty acids</topic><topic>oxidation</topic><topic>polyunsaturated fatty acids</topic><topic>stability</topic><topic>storage</topic><topic>temperature</topic><topic>water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bórquez, Rodrigo</creatorcontrib><creatorcontrib>Koller, Wolf-Dieter</creatorcontrib><creatorcontrib>Wolf, Walter</creatorcontrib><creatorcontrib>Spieß, Walter E.L.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bórquez, Rodrigo</au><au>Koller, Wolf-Dieter</au><au>Wolf, Walter</au><au>Spieß, Walter E.L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability of n-3 Fatty Acids of Fish Protein Concentrate during Drying and Storage</atitle><jtitle>Food science & technology</jtitle><date>1997-08</date><risdate>1997</risdate><volume>30</volume><issue>5</issue><spage>508</spage><epage>512</epage><pages>508-512</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>The susceptibility of n-3 fatty acids of fish protein concentrate to oxidation during drying and storage under different conditions was determined by gas chromatographic analyses of methylesters of fatty acids on a capillary column. Results indicate that an increase in water content of fish protein concentrate has a marked inhibitory effect on oxidative reactions. The inhibitory effect of water is most pronounced at higher water activity and the kinetics of oxidation can be represented in the initial stage by the decomposition of unsaturated fatty acids. The kinetic constants were evaluated as a function of moisture and temperature and are comparable to values reported in the literature in another oil systems.
The rate of n-3 fatty acids oxidation during drying was influenced by the rate of diffusion of oxygen through the material.
The use of ethoxyquin as an antioxidant prior to drying of fish protein concentrate provides a good protection against oxidation of n-3 fatty acids.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1006/fstl.1996.0213</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0023-6438 |
| ispartof | Food science & technology, 1997-08, Vol.30 (5), p.508-512 |
| issn | 0023-6438 1096-1127 |
| language | eng |
| recordid | cdi_crossref_primary_10_1006_fstl_1996_0213 |
| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences drying ethoxyquin Fish and seafood industries fish protein concentrate fish protein concentrates Food industries Fundamental and applied biological sciences. Psychology lipid peroxidation long chain fatty acids n-3 fatty acids oxidation polyunsaturated fatty acids stability storage temperature water activity |
| title | Stability of n-3 Fatty Acids of Fish Protein Concentrate during Drying and Storage |
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