Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil

Peinado, I.; Miles, Walter F.; Koutsidis, Georgios

doi:10.1016/j.foodchem.2016.06.023

Cited by 66 publications

(51 citation statements)

References 25 publications

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“…In particular, 2,4-heptadienal and 2,6-nonadienal, which were found in Con C did not appear in any of the soy milk samples. These two compounds were mainly formed from the lipid oxidation process of n-3 PUFA in the fish oil (Karahadian & Lindsay, 1989;Peinado, Miles, & Koutsidis, 2016). Both the primary and secondary lipid oxidation results clearly showed that lipid oxidation was insignificant for the fish oil enriched soy milk stored at 2 °C.…”

Section: Effect Of Rosemary Extract On Secondary Lipid Oxidation In Fmentioning

confidence: 95%

The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil

2018

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Lipid oxidation of fish oil enriched cow milk and soy milk supplemented with rosemary extract stored at 2 °C was studied. Both peroxide value and volatile secondary lipid oxidation products were determined to monitor the progress of lipid oxidation. Rosemary extract inhibited lipid oxidation in fish oil enriched cow milk. In contrast, soy milk samples having much higher unsaturated fatty acid content showed higher lipid oxidation stability compared to cow milk. Reduction in the content of chlorogenic acid during storage suggested that this compound may contribute to the lipid oxidation stability of fish oil enriched soy milk product. Total carnosic acid and carnosol concentration declined much faster in soy milk than in cow milk. It is suggested from the results that food components could have significant impact on the fate of bioactive antioxidant compounds in a specific food product during storage.

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Section: Effect Of Rosemary Extract On Secondary Lipid Oxidation In Fmentioning

confidence: 95%

The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil

2018

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“…The flavour of aquatic products is considered to be one of the most important attributes affecting purchasing preferences of consumers . Numerous studies have reported that ketones are the main flavour compounds in fish and fish products . There is increasing interest regarding better comprehension of the interactions between food matrix and volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

The effect of microwave on the interaction of flavour compounds with G‐actin from grass carp (Catenopharyngodon idella)

et al. 2017

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The increased adsorbing of ketones could be attributed to the unfolding of secondary structures by revealing new binding sites, including thiol groups and hydrophobic binding sites. The decreased binding capacity was related to the refolding and aggregation of protein. The results suggested that microwave powers had obvious effects on the flavour retention and proteins structures in muscle foods. © 2017 Society of Chemical Industry.

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“…The main food sources of -3-PUFA are fish and fish oil, and particularly fish oil is considered as the most important supplement of -3-PUFA [3]. In fact, -3 fatty acids biosynthetic pathways are slow in human body [4]; therefore, it could be beneficial to human health by consumption of fish oil which is rich in -3 fatty acid [5].…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

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Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil

Abstract: Abstract.14

Cited by 66 publications

References 25 publications

The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil

The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil

The effect of microwave on the interaction of flavour compounds with G‐actin from grass carp (Catenopharyngodon idella)

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

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