Wpływ temperatury ogrzewania na jakość lipidów podczas chłodniczego przechowywania ogrzanej tkanki mięsnej śledzia bałtyckiego (Clupea harengus membran)
Ładowanie...
Pliki
Data
2012
Autorzy
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie
Abstrakt
The aim of this research was to investigate the effects of heating temperature
(60, 100 i 160ºC) on the lipid oxidation and fatty acid composition of lipids during cold storage of
heated herring muscle tissue. Lipids were extracted using the Bligh and Dyer method and their
peroxide value (PV), anisidine (AsV), concentration of dienes (CD) and Totox value were
determined. Composition of fatty acids was also determined via gas chromatography. It was
demonstrated that the temperature applied during heat treatment has a substantial effect on the
rate of lipid oxidation during refrigerated storage of herring muscle tissue. Heating meat at
160ºC results in an average 2–3 times faster increase of primary and secondary oxidation
products during cold storage than heating it at 60 and 100ºC. Storing fish after heat treatment
can also cause an approximately 25% loss of n-3 long chain polyunsaturated fatty acids n-3 LC
PUFA, especially when applied low-temperature heating.
Opis
Słowa kluczowe
chłodnicze przechowywanie, kwasy tłuszczowe, lipidy, obróbka cieplna, utlenienie, cold storage, fatty acids, heat treatment, lipid, oxidation
Cytowanie
Domiszewski Z.,(2012)Wpływ temperatury ogrzewania na jakość lipidów podczas chłodniczego przechowywania ogrzanej tkanki mięsnej śledzia bałtyckiego (Clupea harengus membran).Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Zootech. 300 (24), 43–56. https://hdl.handle.net/20.500.12539/1060