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Lipid oxidation in underutilised fish species. Edition No. 1 - Product Image

Lipid oxidation in underutilised fish species. Edition No. 1

  • ID: 1901113
  • September 2010
  • 252 Pages
  • VDM Publishing House

The aim of this thesis was to develop a food receipe for the developing countries using underutilised fish species. The food was freeze-dried and stored at 22ºC with and without antioxidants. Lipid oxidation and safety of the fish used in the receipe were assessed. Raman spectra of oil extacted from freeze-dried mackerel and horse mackerel revealed significant alterations in lipid structure, as a result of lipid oxidation. Combination of vitamins E + C + citric acid was shown to be the most effective in slowing lipid oxidation in fish and in food products. Gel electrophoresis of myofibrillar proteins of freeze-dried mackerel showed a gradual loss of the myosin band in control samples. The data showed that fish from African and Asian marine waters contain PCDD/Fs at levels significantly below the limit set by the European Commission. An assessment of dietary exposure to PCBs and Dioxins showed a daily intake per capita of these contaminants below the tolerable daily intake (TDI) and tolerable monthly intake for dioxins established by World Health Organisation.

SAMIRAMIS, SARKARDEI.
Dr.Samiramis Sarkardei was born in Iran and moved to London, UK in 1992.She earned her PhD in Food Safety from the University of Surrey,UK.In 2008 she moved to Memphis to do a post doctoral degree in Autism at the University of Tennessee. She has recently joined St.Jude Children's Research Hospital as the new Research Project coordinator.

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