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Informationen zum Autor Hordur G. Kristinsson , Ph.D., is Chief Science Office and EVP of Matis Ltd and Adjunct Associate Professor of Seafood Chemistry in the Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL. Dr. Kristinsson is the co-editor of Modified Atomospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide and Reduced Oxygen Packaging. Klappentext Antioxidants 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, but are exaggerated in aquatic foods, so the book's contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community.Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems. Zusammenfassung Antioxidants 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. Inhaltsverzeichnis List of contributors ix Preface xi 1 Oxidation in aquatic foods and analysis methods 1 Magnea G. Karlsdottir, Holly T. Petty , and Hordur G. Kristinsson 1.1 Introduction 1 1.2 Analysis of lipid oxidation 2 1.3 Conclusions 16 References 16 2 Protein oxidation in aquatic foods 23 Caroline P. Baron 2.1 Introduction 23 2.2 Mechanisms involved in protein oxidation 24 2.3 Impact of protein oxidation on aquatic food 30 2.4 Case studies 33 2.5 Conclusions and perspectives 38 References 38 3 Influence of processing on lipids and lipid oxidation in aquatic foods 43 Sivakumar Raghavan and Hordur G. Kristinsson 3.1 Effect of freezing on lipid oxidation 43 3.2 Effect of salting and drying on lipid oxidation 49 3.3 Effect of fermentation on lipid oxidation 53 3.4 Effect of smoking on lipid oxidation 55 3.5 Effect of high-pressure processing on lipid oxidation 58 3.6 Effect of irradiation on lipid oxidation 61 3.7 Effect of microwave processing on lipid oxidation 63 3.8 Effect of modified atmosphere on lipid oxidation 65 3.9 Effect of pH shift extraction method on lipid oxidatio 67 3.10 Effect of canning on lipid oxidation 70 References 73 4 Strategies to minimize lipid oxidation of aquatic food products post harvest 95 Huynh Nguyen Duy Bao and Toshiaki Ohshima 4.1 Introduction 95 4.2 Lipid oxidation and quality deterioration in post-...
List of contents
* Introduction
* Overview of lipid oxidation in aquatic foods
* Protein oxidation in aquatic foods and its effect on protein functionality
* Endogenous pro-oxidant and antioxidant systems in aquatic animals
* Influence of fish consumption on oxidative stress in humans and animals
* Neurological effects of components derived from aquatic sources
* Influence of fish consumption and components from aquatic foods on cardiovascular health
* Role of non-heme iron in fish muscle lipid oxidation
* Role of heme proteins as pro-oxidants in fish muscle systems
* Antioxidative properties of the soluble fraction of fish muscle
* Antioxidative properties of proteins and peptides derived from aquatic animals
* Antioxidative properties of carotenoids derived from aquatic sources
* Chitin and chitosan as antioxidants
* Methods to assess antioxidative activity/capacity in aquatic foods
* Influence of processing on lipid oxidation in aquatic foods
* Strategies to minimize lipid oxidation in aquatic food products post-harvest
* Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids
