Lipid oxidation in seafood
1983
Khayat, Ali | Schwall, Don
A comprehensive review covers the mechanisms of the oxidation of unsaturated fatty components of seafood. Other topics include: non-enzymatic oxidation of fresh and frozen seafood; browning reactions of oxidized fish lipids with protein; and metal-catalyzed lipid oxidation (particularly, iron and copper). Free-radical mechanisms of lipid oxidation are well-established, but controversy still exists about the initial reaction or the formation of hydroperoxides. Lipid oxidation occurs in fresh and frozen seafood and can be catalyzed by metal ions, accounting for the toughened texture, poor flavor, and unappealing odor of poorly-stored, frozen seafood. (wz)
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