Lipidoxidation in Meeresfrüchten by Sajid Maqsood
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Lipidoxidation in Meeresfrüchten

Lipidoxidation in Meeresfrüchten


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About the Book

Die Lipidoxidation ist eines der Hauptprobleme im Zusammenhang mit dem Qualitätsverlust von Meeresfrüchten. In der Fischindustrie ist die Lipidoxidation ein ernstes Problem, nicht nur, weil sie ranzige Gerüche und Aromen erzeugt, die Haltbarkeit verringert und die Textur und das Aussehen von Lebensmitteln verändert, sondern auch, weil sie die Ernährungsqualität und Sicherheit von Meeresfrüchten verringern kann. Es ist der Prozess, bei dem Sauerstoff mit ungesättigten Lipiden reagiert, die im Lebensmittel vorhanden sind. In Gegenwart eines Initiators können mehrfach ungesättigte Fettsäuren oxidieren und Alkylradikale bilden. Wenn die Alkylradikale Sauerstoff ausgesetzt werden, bilden sie schnell Peroxylradikale, und diese Radikale können mit mehr Lipiden unter Bildung von Hydroperoxiden reagieren. Wenn sich ein Lipidhydroperoxid zersetzt, bildet es zahlreiche flüchtige Verbindungen wie Hexanal und Propanal, die die sensorische Qualität von Lebensmitteln beeinflussen. Die Lipidoxidation in Meeresfrüchten kann durch Enzyme wie Lipoxygenase, Cycloxygenase und Hämprotein wie Hämoglobin und Myoglobin vermittelt werden. Die Oxidation von Lipiden wird unmittelbar nach der Schlachtung während der Handhabung, Verarbeitung, Lagerung und des Kochens verstärkt. Dieser Prozess führt zu Verfärbungen, Geruchs- und Geschmacksstörungen.


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Product Details
  • ISBN-13: 9786203110807
  • Publisher: Verlag Unser Wissen
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 195 gr
  • ISBN-10: 6203110809
  • Publisher Date: 24 Sep 2021
  • Height: 229 mm
  • No of Pages: 92
  • Spine Width: 6 mm
  • Width: 152 mm


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