Nom du corpus

Corpus Systématique Animale

Titre du document

Shelf-life dating of fish meats in terms of oxidative rancidity as measured by chemiluminescence

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Éditeur
Springer (journals)
Langue(s) du document
Anglais
Type de document
Research-article
Mots-clés d'auteur
  • Chemiluminescence
  • fish meats
  • lipid peroxidation
  • oxidative rancidity
  • shelf-life dating
Nom du fichier dans la ressource
Poissons_v2b_005096
Auteur(s)
  • Teruo Miyazawa 1
  • Mari Kikuchi 1
  • Kenshiro Fujimoto 1
  • Yasushi Endo 1
  • Soon-Yeong Cho 1
  • Riichiro Usuki 2
  • Takashi Kaneda 3
Affiliation(s)
  • 1) Department of Food Chemistry, Faculty of Agriculture, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba, 981, Sendai, Japan
  • 2) Shokei Women’s Junior College, 981-12, Natori, Japan
  • 3) Koriyama Women’s College, 963, Koriyama, Japan
Résumé

Chemiluminescence of fresh minced meats of six fish species was measured in order to examine the applicability of chemiluminescence in the prediction of shelf life. The chemiluminescence intensity of fresh fish meats was increased in proportion to the measuring temperature and differed significantly among fish meats. The shelf life of fish meats was estimated based on oxidative deterioration as measured by peroxide, carbonyl and thiobarbituric acid values, as well as sensory evaluation during storage of the fish meats at 0°C. It was observed that the shelf life of minced fish meats as judged by oxidative deterioration significantly correlated with chemiluminescence intensity of the fresh meats. The chemiluminescence method was shown to be very available for the prediction of the shelf life of fish meat.

Catégories Science-Metrix
  • 1 - health sciences
  • 2 - biomedical research
  • 3 - nutrition & dietetics
Catégories INIST
  • 1 - sciences appliquees, technologies et medecines
  • 2 - sciences biologiques et medicales
  • 3 - sciences biologiques fondamentales et appliquees. psychologie
  • 4 - psychologie. psychophysiologie
Catégories Scopus
  • 1 - Physical Sciences ; 2 - Chemistry ; 3 - Organic Chemistry
  • 1 - Physical Sciences ; 2 - Chemical Engineering ; 3 - General Chemical Engineering
Catégories WoS
  • 1 - science ; 2 - food science & technology
  • 1 - science ; 2 - chemistry, applied
Identifiant ISTEX
B1EB28BA78628D8621126A683D6F4A251CC82C00
Revue

Journal of the American Oil Chemists Society

Année de publication
1990
Présence de XML structuré
Non
Version PDF
1.3
Score qualité du texte
8.5
Sous-corpus
  • Poissons
Type de publication
Journal
ark:/67375/1BB-1VPGJW75-W
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