EurekaMag.com logo
+ Site Statistics
References:
53,517,315
Abstracts:
29,339,501
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

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.

(PDF 0-2 workdays service: $29.90)

Accession: 005239324

Download citation: RISBibTeXText



Related references

Inhibitory effect of bigeye tuna meat extract on sodium chloride catalyzed oxidation of linoleate. Nippon Suisan Gakkaishi 50(2): 275-280, 1984

Catalytic function of fish muscle extract in linoleate oxidation. Nippon Suisan Gakkaishi 42(4): 497-505, 1976

Effect of temperature and antioxidants upon the lipoxidase-catalyzed oxidation of sodium linoleate. Archives of Biochemistry and Biophysics 42(2): 293-304, 1953

Effect of sodium chloride on catalysis of lipid oxidation by the soluble fraction of fish muscle. Free Radical Biology & Medicine 12(1): 35-42, 1992

Studies on the lipoxidase in fish tissues III Linoleate oxidation by liver extract. 1959

Linoleate oxidation catalyzed by hog muscle and adipose tissue extracts. Food Res 17(6): 550-559, 1952

Studies on smoked fish products II The effect of pressure by weights on the penetration of sodium chloride into fish muscle during salting. 1966

Studies on the physiological chemistry of phosphorous compounds in fish muscle IV The effects of ammonium chloride and sodium chloride in water on phosphorus compounds in fish muscle. 1961

Magnetic isotope effect studies of lipoxygenase-catalyzed oxidation of linoleate. FASEB Journal 7(7): A1058, 1993

Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle. Journal of the Science of Food and Agriculture 96(4): 1252-1259, 2016

Rancidity in lean fish muscle IV Effect of sodium chloride and other salts. Journal of the Fisheries Research Board of Canada 22(4): 929-944, 1965

Effect of lactic acid, ginger extract and sodium chloride on electrophoretic pattern of buffalo muscle proteins. Journal of Food Science & Technology 32(3): 224-226, 1995

Autoxidation of methyl linoleate in freeze-dried model systems II Effect of water on cobalt-catalyzed oxidation. Journal of Food Science 31(6): 885-891, 1966

Catalysts of lipid per oxidation in meats part 2 linoleate oxidation catalyzed by tissue homogenates. Journal of Food Science 35(5): 593-595, 1970

Catalysts of lipid per oxidation in meats part 1 linoleate per oxidation catalyzed by met myo globin or ferrous edta. Journal of Food Science 35(5): 590-592, 1970