Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements
نویسندگان
چکیده
منابع مشابه
Changes in some proximate, colour and textural characteristics of ozone-processed shrimp: Combined effects of increasing ozone discharge and iced storage
Changes in proximate composition, colour and textural characteristics of ozone-processed shrimp as affected by combined effects of increasing ozone exposures and iced storage were investigated and for the first time. Whilst proximate composition comprised of fat, moisture, and protein contents and colour comprised of L*, a*, b* and metric chroma (C), the texture comprised of adhesiveness, fract...
متن کاملChanges in some proximate, colour and textural characteristics of ozone-processed shrimp: Combined effects of increasing ozone discharge and iced storage
Changes in proximate composition, colour and textural characteristics of ozone-processed shrimp as affected by combined effects of increasing ozone exposures and iced storage were investigated and for the first time. Whilst proximate composition comprised of fat, moisture, and protein contents and colour comprised of L*, a*, b* and metric chroma (C), the texture comprised of adhesiveness, fract...
متن کاملchanges in some proximate, colour and textural characteristics of ozone-processed shrimp: combined effects of increasing ozone discharge and iced storage
changes in proximate composition, colour and textural characteristics of ozone-processed shrimp as affected by combined effects of increasing ozone exposures and iced storage were investigated and for the first time. whilst proximate composition comprised of fat, moisture, and protein contents and colour comprised of l*, a*, b* and metric chroma (c), the texture comprised of adhesiveness, fract...
متن کاملAntioxidant Effect of Dietary Zataria multiflora boiss Extract Supplementationon and Susceptibility of Chicken Meat to Lipid Oxidation during Frozen Storage
The antioxidant effect of dietary Zataria multiflora boiss (ZMBE) extract supplementation on the susceptibility of chicken thigh muscle to lipid oxidation during frozen storage at -20 ˚C for 6 months was examined in this experiment. Three hundred thirty six day-old chicks were allocated to 7 dietary treatments with 4 replicates (12 birds each) in a completely randomized design. The dietary trea...
متن کاملKinetics and products of reactions of MTBE with ozone and ozone/hydrogen peroxide in water.
Methyl-t-butyl-ether (MTBE) has become a prevalent groundwater pollutant due to its high volume use as a nationwide gasoline additive. Given its physicochemical properties, it requires new treatment approaches. Both aqueous O(3) and a combination of O(3)/H(2)O(2), which gives *OH, can remove MTBE from water, making use of O(3) a viable technology for remediation of groundwater from fuel contami...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Bioscience
سال: 2016
ISSN: 2212-4292
DOI: 10.1016/j.fbio.2016.07.005