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Oven Drying Lipid Oxidation Of Fish

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(PDF) The effect of smoking and drying on the lipids of West …

(PDF) The effect of smoking and drying on the lipids of West …

Apr 01, 2015 · The microwave oven used was a CEM (Matthews, NC, USA) Model 300. ... the vacuum did not protect the lipid from oxidation. The fish slices dried by microwave at HM or H power intensity and the samples dried by MV at HM power intensity and vacuum of 0.02 MPa had the lowest TBARS. Take the energy consumption into account, the microwave drying at ...

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Effect of drying methods and antioxidants on the …

Effect of drying methods and antioxidants on the …

relatively high content of polyunsaturated fatty acids present in fish lipids make fish very susceptible to deterioration via oxidation at sub-zero temperatures (3). The lipids in the dark muscle of fish, were considered to be more susceptible to oxidative deterioration than those present in light muscle (4), possibly because of fatty acid

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Lipid Oxidation in Cooked Fish Muscle - JSTOR

Lipid Oxidation in Cooked Fish Muscle - JSTOR

Lipid oxidation, measured by the production of thiobarbituric acid reactive substances (TBARS), proceeded to a greater extent in raw and cooked fish stored at …

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Understanding lipid oxidation in fish - ResearchGate

Understanding lipid oxidation in fish - ResearchGate

Oct 12, 2015 · The results show that, comparing with directly oven-drying at 75 °C for 3 h, soaking in 10 g/L clove-water extract for 1 h and oven-drying at 150 °C for 30 min can significantly (does p-value need to be inserted in an abstract since you’re talking about significance?) reduce the lipid oxidation in omena fish, and improve sensory characteristics, …

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Spices to Prevent Lipid Oxidation and Improve …

Spices to Prevent Lipid Oxidation and Improve …

LIPID OXIDATION IN COOKED FISH MUSCLE J. Z. Tichivangana and P. A. Morrissey Food Chemistry Department, University College, Cork ABSTRACT ... gravimetrically by oven-drying a 10 ml aliquot of the chloroform-methanol solution at 100?C for 1 h. TICHIVANGANA AND MORRISSEY: LIPID OXIDATION IN COOKED FISH MUSCLE 159 ...

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Lipid Oxidation in Cooked Fish Muscle - JSTOR

Lipid Oxidation in Cooked Fish Muscle - JSTOR

Three lipid extraction methods of hexane Soxhlet (Sox-Hex), Halim (HIP), and Bligh and Dyer (BD) were applied on freeze-dried (FD) and oven-dried (OD) Chlorella vulgaris biomass to evaluate their effects on lipid yield, fatty acid profile, and algal biodiesel quality. Among these three methods, HIP …

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Effects of different biomass drying and lipid extraction …

Effects of different biomass drying and lipid extraction …

Apr 15, 2020 · The highest content of proteins is obtained for sun‐dried fish. Analysis also reveals that these two drying methods accelerate lipid oxidation by increasing peroxide value and total oxidation value. Smoking and sun drying decrease polyunsaturated fatty acid/saturated fatty acid and n ‐3/n ‐6 ratios of the two fish oils. The higher ...

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Effect of Traditional Drying Methods on Proximate …

Effect of Traditional Drying Methods on Proximate …

The highest content of proteins is obtained for sun-dried fish. Analysis also reveals that these two drying methods accelerate lipid oxidation by increasing peroxide value and total oxidation value. Smoking and sun drying decrease polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios of the two fish oils. The higher percentages of ...

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Effect of Traditional Drying Methods on Proximate …

Effect of Traditional Drying Methods on Proximate …

Numerous technological approaches have been adopted to reduce lipid oxidation in fish products (Song, Liu ... ion source 230°C, EI 70 eV, and oven program: 100°C held for 4 min, increased at 15°C/min to 300°C, and then ... Effect of antioxidant lactic acid Bacteria on lipid hydrolysis and oxidation of dry‐cured hairtail: A study using ...

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Effect of Saccharomyces uvarum on lipid oxidation and …

Effect of Saccharomyces uvarum on lipid oxidation and …

Jul 23, 2016 · Lipid oxidation in dried fish was assessed by TBARS, peroxide value and fatty acid analysis by GC-FID. Results showed that soaking in 10 g L −1 clove water extract for 1 h and oven-drying at 150 °C × 30 min significantly reduced TBARS and peroxide values in omena fish by 77% and 79%, respectively, and polyene index showed improved retention ...

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Effect of clove extract pretreatment and drying conditions on lipid ...

Effect of clove extract pretreatment and drying conditions on lipid ...

Request PDF | Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments | …

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Effect of storage conditions on lipid oxidation

Effect of storage conditions on lipid oxidation

The changes of fatty acid composition in sun dried, oven dried and frozen hake (Merluccius merluccius) and ... Nevertheless, during processing and storage, fish quality may decline as a result of several factors. One of the most ... The polyene index (PI) which is a good indicator to determine lipid oxidation (Sahari et al., 2009; Nazemroaya et ...

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The changes of fatty acid composition in sun dried, …

The changes of fatty acid composition in sun dried, …

dried adductor muscle were more than 1.70 - fold than that of dried control adductor muscle. Conclusions Overall, the antioxidants efficiently maintained the high nutritive value of adductor muscle in terms of its lipid components during drying and storage. Influence of Antioxidants on Oxidation Pathways. Zhehan Jiang*, Suzanne M. Budge, and ...

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LIPID OXIDATION AND QUALITY - AOCS

LIPID OXIDATION AND QUALITY - AOCS

Mar 25, 2021 · Oven drying and blanching resulted in lower lipid oxidation values than freeze drying for both cricket species; though lipid oxidation was in all cases well below the rejection limit. ... Another possible reason could be protein co-oxidation during freeze drying and/or oven drying since secondary oxidation products of lipid oxidation can induce ...

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Characterization of freeze-dried, oven-dried and blanched …

Characterization of freeze-dried, oven-dried and blanched …

Jun 13, 2013 · The increasing awareness that dried fish protein can be applied for food fortification and production of value added/functional foods has encouraged the food industry to examine different methods for developing fish protein ingredient from different raw materials. ... Using oven drying, a low-cost ... Lipid oxidation is a critical issue when ...

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Development of fish protein powder as an ingredient for …

Development of fish protein powder as an ingredient for …

Sep 24, 2021 · There are three modes of fish spoilage: Oxidation, Enzymatic and Microbial spoilage. 1. Oxidative spoilage. Lipid oxidation is a major cause of deterioration and spoilage of fish that contain high oil/fat content stored fat in their flesh. Oxidation typically involves the reaction of oxygen with the double bonds of fatty acids.

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Microbial spoilage of fish and fish products and its …

Microbial spoilage of fish and fish products and its …

A 60&#x2009;d feeding experiment was conducted to investigate the effects of oxidized fish oil (OF) on survival, growth, immune and antioxidant capacity, inflammation-related gene expression, and intestinal microbiota of juvenile sea urchin (<i>Strongylocentrotus intermedius</i>). Six feeds were formulated by including equal amounts of fish oil with different oxidation levels (0, 50, …

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Effects of Oxidized Fish Oil on the Growth, Immune and …

Effects of Oxidized Fish Oil on the Growth, Immune and …

Jun 06, 2022 · TBARS is widely used as an indicator for the extent of lipid oxidation in food systems. The increase of salt concentrations resulted in continuously increase of the TBARS level in dried fish fillets from 0.18 ± 0.01 to 0.50 ± 0.03 mg MDA/kg, indicating the significantly (P = 0.000‒0.001) promoting effect of NaCl on lipid oxidation in muscle foods.

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Effects of salt concentrations on the advanced glycation end …

Effects of salt concentrations on the advanced glycation end …

Oct 19, 2021 · Fish skin contains lipids with high degree of unsaturation and the products of lipid oxidation mainly contribute to the fish odor in ... the results showed that drying oven temperature was the ...

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Optimization of fish gelatin drying processes and ... - Nature

Optimization of fish gelatin drying processes and ... - Nature

Numerous technological approaches have been adopted to reduce lipid oxidation in fish products (Song, Liu ... ion source 230°C, EI 70 eV, and oven program: 100°C held for 4 min, increased at 15°C/min to 300°C, and then ... Effect of antioxidant lactic acid Bacteria on lipid hydrolysis and oxidation of dry‐cured hairtail: A study using ...

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Effect of Saccharomyces uvarum on lipid oxidation and …

Effect of Saccharomyces uvarum on lipid oxidation and …

Lipid Oxidation of Catfish (Arius maculatus) after ... oven fired with hard wood, and marked at temperature greater than 70˚C. The smoking takes a period of 6 to 7 hours to obtain a dry smoked product. ... dried fish muscle by using a furnace at 550˚C [24]. 2.4.2. Chemical Analyses

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Lipid Oxidation of Catfish (Arius maculatus) after …

Lipid Oxidation of Catfish (Arius maculatus) after …

Oct 31, 2017 · Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low …

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Comparative Study on Different Drying Methods of Fish Oil ... - Hindawi

Comparative Study on Different Drying Methods of Fish Oil ... - Hindawi

May 01, 2009 · A fish smoking oven was constructed with some modifications according to [11]. ... and composition of the fish fats and the smoke itself are probably also responsible for lack of clear patterns in lipid oxidation in smoked fish with reference to PV and TBARS [26,27,28]. ... Taste of a new product like smoked marine fish takes precedence above ...

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Lipid oxidation and organoleptic response during shelf storage …

Lipid oxidation and organoleptic response during shelf storage …

Jan 15, 2016 · The rates of lipid oxidation in fats and oils are influenced by many factors ... sealed until air tight with Teflon-coated rubber septa and aluminum caps and were stored at 40 °C in a forced air drying oven (Hysc Co., Ltd, Seoul, Korea). ... Horn AF, Nielsen NS, Jacobsen C (2012) Iron-mediated lipid oxidation in 70% fish oil-in-water emulsions ...

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Effects of pH on the rates of lipid oxidation in oil–water system

Effects of pH on the rates of lipid oxidation in oil–water system

recommended that the fish drying with electric oven method is more suitable for feeding health nutrition and good shelf life. Introduction The processes, which usually reduce moisture ... Govazym that can to be dependent on lipid oxidation during the solar drying. The maximum amount of ash (%12.44±.0.27) found for Zeminkan using the

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Influences of drying methods processing on nutritional …

Influences of drying methods processing on nutritional …

摘要: Compared with sun drying and direct oven drying methods, intermittent oven drying for walnut ( Juglans regia L .) drying was employed, and the consequent changes in lipid oxidation attributes, such as acid value (AV), peroxide value (POV), saponification value (SV), fatty acid composition, antioxidant activity (reducing power, superoxide anion scavenging activity, and …

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Effect of intermittent oven drying on lipid oxidation, fatty …

Effect of intermittent oven drying on lipid oxidation, fatty …

Aug 01, 2019 · Purpose: This study aimed to improve the pharmacokinetic behavior of polyunsaturated fatty acids (PUFAs) oxidation to enhance oxidative stability for inhibiting formation of toxic hydroperoxides, develops off-flavors and shortens shelf-life. Methods: Nanostructured lipid carrier (NLC) co-encapsulating omega-3 fish oil and α-tocopherol was …

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Preparation, Physicochemical Characterization and Oxidative …

Preparation, Physicochemical Characterization and Oxidative …

Keywords: Sardine fish oil, lipid oxidation, natural antioxidant, pomegranate peel extract Introduction ... then cut into small pieces and dried in oven at 60 °C for 12-48 hr. After drying the peels were ground in the kitchen blender to make the fine power to pass through 1mm sieve. The

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Effect of pomegranate (Punica granatum) peel extract on …

Effect of pomegranate (Punica granatum) peel extract on …

Jan 01, 2016 · Compared with sun drying and direct oven drying methods, intermittent oven drying for walnut (Juglans regia L.) drying was employed, and the consequent changes in lipid oxidation attributes, such as acid value (AV), peroxide value (POV), saponification value (SV), fatty acid composition, antioxidant activity (reducing power, superoxide anion scavenging …

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Effect of intermittent oven drying on lipid oxidation, fatty …

Effect of intermittent oven drying on lipid oxidation, fatty …

Keywords: Soy protein isolate/glucose, edible films, lipid oxidation, fish oil, Malaysia Introduction Marine lipids have received increasing attention for the past decade due to their beneficial health ... air-conditioned room (~ 20 ºC). After drying, the films were cured at 95ºC for 24 hrs in a drying oven (Memmert, USA). The films were ...

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Asian Journal of Food and Agro-Industry - ajofai.info

Asian Journal of Food and Agro-Industry - ajofai.info

A 60&#x2009;d feeding experiment was conducted to investigate the effects of oxidized fish oil (OF) on survival, growth, immune and antioxidant capacity, inflammation-related gene expression, and intestinal microbiota of juvenile sea urchin (<i>Strongylocentrotus intermedius</i>). Six feeds were formulated by including equal amounts of fish oil with different oxidation levels (0, 50, …

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Effects of Oxidized Fish Oil on the Growth, Immune and …

Effects of Oxidized Fish Oil on the Growth, Immune and …

Jun 06, 2022 · TBARS is widely used as an indicator for the extent of lipid oxidation in food systems. The increase of salt concentrations resulted in continuously increase of the TBARS level in dried fish fillets from 0.18 ± 0.01 to 0.50 ± 0.03 mg MDA/kg, indicating the significantly (P = 0.000‒0.001) promoting effect of NaCl on lipid oxidation in muscle foods.

Learn More
Effects of salt concentrations on the advanced glycation end …

Effects of salt concentrations on the advanced glycation end …

Numerous technological approaches have been adopted to reduce lipid oxidation in fish products (Song, Liu ... ion source 230°C, EI 70 eV, and oven program: 100°C held for 4 min, increased at 15°C/min to 300°C, and then ... Effect of antioxidant lactic acid Bacteria on lipid hydrolysis and oxidation of dry‐cured hairtail: A study using ...

Learn More
Effect of Saccharomyces uvarum on lipid oxidation and …

Effect of Saccharomyces uvarum on lipid oxidation and …

Jan 16, 2013 · 2. General effects of lipid oxidation in meat and fish. Lipid oxidation is omnipresent in meat and fish and their products. Especially in products with a high amount of unsaturated FA, oxidation leads to rancidity, off-flavour and taste and to the formulation of toxic substances [2, 33, 34].In the food industry a great deal of research and attention is spend on …

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Oxidation and Antioxidants in Fish and Meat from Farm to …

Oxidation and Antioxidants in Fish and Meat from Farm to …

The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55; 64.24 ± 0.14; 10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and …

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Lipid Oxidation of Catfish (Arius maculatus) after Cooking …

Lipid Oxidation of Catfish (Arius maculatus) after Cooking …

Lipid Oxidation of Catfish (Arius maculatus) after ... oven fired with hard wood, and marked at temperature greater than 70˚C. The smoking takes a period of 6 to 7 hours to obtain a dry smoked product. ... dried fish muscle by using a furnace at 550˚C [24]. 2.4.2. Chemical Analyses

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Lipid Oxidation of Catfish (Arius maculatus) after …

Lipid Oxidation of Catfish (Arius maculatus) after …

Dec 02, 2019 · To obtain healthier meat products with reduced Na content, the salt substitute containing L-histidine and L-lysine was compared with NaCl in the hydrolysis and oxidation of protein and lipids of dry-salted fish during processing.Compared with NaCl-treated fish (S-F), salt substitute treated fish (SS-F) had a lower Na content, higher moisture content and lower …

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Hydrolysis and oxidation of protein and lipids in dry-salted …

Hydrolysis and oxidation of protein and lipids in dry-salted …

Dec 21, 2017 · Moisture content was determined by drying fish in oven at 103°C until a constant weight was achieved according to the AOAC ... Oxidation of fish lipid not only produces rancid odors and flavors, but also can be decrease nutritional quality and safety by the formation of primary oxidations products. These products are rapidly transformed in ...

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Effect of smoking and refrigeration on lipid oxidation of

Effect of smoking and refrigeration on lipid oxidation of

Apr 07, 2018 · Lipid oxidation promotes off-flavour development in food. Lipid oxidation of edible oils is a major concern for food manufacturers. Degradation of the unsaturated fatty acid ultimately affects the flavour. Hence more attention is needed in storage, which leads to economic concern in the food industry. The lipid oxidation in food are of two types.

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Lipid Oxidation in Food - Keva Flavours

Lipid Oxidation in Food - Keva Flavours

Lipid Oxidation. Lipids are of great importance in human diet. They provide essential fatty acids, supply energy, and assist in absorption of fat-soluble vitamins. Proportional consumption of dietary fats and oils helps maintain healthier mechanism in the body. In addition to their physiological effects, they are organoleptically desirable for ...

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Lipid Oxidation – Lab Reports

Lipid Oxidation – Lab Reports

at 70 0C temperature oven dried fish contained lower amount of protein than that of 60 0C and 65 0C temperature oven dried fish as well as at 60 0C temperature oven dried fish contained highest amount of protein. Lipid content In the present study it was observed that the lipid content at 60 0C temperature oven dried fish was 5.93±0.68% (Table 2,

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Assessment of proximate composition of oven dried …

Assessment of proximate composition of oven dried …

A 60&#x2009;d feeding experiment was conducted to investigate the effects of oxidized fish oil (OF) on survival, growth, immune and antioxidant capacity, inflammation-related gene expression, and intestinal microbiota of juvenile sea urchin (<i>Strongylocentrotus intermedius</i>). Six feeds were formulated by including equal amounts of fish oil with different oxidation levels (0, 50, …

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Effects of Oxidized Fish Oil on the Growth, Immune and …

Effects of Oxidized Fish Oil on the Growth, Immune and …

How temperature affects the oxidation of lipids and proteins in beef, and the modification of amino acid residues is unclear. ... found in roasted samples. 13,14 Cooking produces higher level and greater diversity of amino acid modifications in mature fish fillets, ... Lipid oxidation: PV (meq peroxide per kg dry weight) 1.16 ± 0.07 b: 1.69 ± ...

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Effect of roasting temperature on lipid and protein oxidation …

Effect of roasting temperature on lipid and protein oxidation …

Jun 06, 2022 · TBARS is widely used as an indicator for the extent of lipid oxidation in food systems. The increase of salt concentrations resulted in continuously increase of the TBARS level in dried fish fillets from 0.18 ± 0.01 to 0.50 ± 0.03 mg MDA/kg, indicating the significantly (P = 0.000‒0.001) promoting effect of NaCl on lipid oxidation in muscle foods.

Learn More
Effects of salt concentrations on the advanced glycation end …

Effects of salt concentrations on the advanced glycation end …

during lipid oxidation, although the process of lipid oxidation can also lower nutritional quality and modify texture and color (Hultin, 1992). Antioxidants are important both from the perspective of food products and for their implication Keywords Lipid oxidation Propyl gallate Sodium ascorbate Salted dried snakehead fish Article history

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Effects of combined antioxidants and packing on lipid …

Effects of combined antioxidants and packing on lipid …

Apr 01, 2006 · Although the relationship between lipid oxidation and hydrolytic rancidity is not direct, the impacts free fatty acids have on lipid stability are important. ... Over-drying can cause an increase in oxidation due to the formation of free radicals during drying. As discussed, metal ions – in particular, iron and copper – can increase rates ...

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