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Effect of fish muscle extract on sodium chloride catalyzed oxidation of linoleate

, : Effect of fish muscle extract on sodium chloride catalyzed oxidation of linoleate. Nippon Suisan Gakkaishi 47(11): 1485-1492

Effects of the components of fish muscle on NaCl-catalyzed oxidation of lipid were examined using a model system consisting of microcrystalline cellulose, NaCl, water extracts of bigeye tuna and halibut muscles, and linoleate. The water activity of the model system was controlled at 0.84. The oxidation rate of linoleate was followed by the determinations of peroxide value and the percentage of unoxidized linoleate remaining in the model system. Sodium chloride alone catalyzed the oxidation of lineate. The bigeye tuna extract acted as an accelerator on NaCl-catalyzed oxidation, while its outer fraction after dialysis showed a strong inhibitory effect on the oxidation. The halibut extract acted as an inhibitor on the NaCl-catalyzed oxidation of linoleate. Unlike the tuna extract, the inner fraction of the halibut extract was more effective than the outer fraction on the inhibition of NaCl-catalyzed oxidation. Some components of fish muscle behave as an accelerator and some others act as an inhibitor on the NaCl-catalyzed oxidation of lipid in fish products.

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Related references

Koizumi C.; Ohshima T.; Wada S., 1984: Inhibitory effect of bigeye tuna meat extract on sodium chloride catalyzed oxidation of linoleate. The effect of the outer fraction of dialyzed water extract of bigeye tuna meat on NaCl-catalyzed oxidation of linoleate was examined using a model system. Oxidation of linoleate was carried out at C and water activity 0.84 and followed...

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