Call Us 080-41656200 (Mon-Sat: 10AM-8PM)
Free Shipping above Rs. 1499
Cash On Delivery*

Lipid Oxidation in Seafood

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days

 

Check Your Delivery Options

 
Rs. 3,651

Availability: In stock

 
  • Product Description
 

Lipid oxidation is one of the key problems associated with the loss of quality of seafood. In the seafood industry, lipid oxidation is a serious problem, not only because it produce rancid odors and flavors, decreases shelf life and alter texture and appearance of foods, but also because it can decrease the nutritional quality and safety of seafood. It is the process by which oxygen reacts with unsaturated lipids present in the foodstuff. In the presence of an initiator, polyunsaturated fatty acids can become oxidized and form alkyl radicals. When exposed to oxygen, the alkyl radicals rapidly form peroxyl radicals and these radicals can react with more lipids to produce hydroperoxides. As a lipid hydroperoxide decomposes, it forms numerous volatile compounds such as hexanal and propanal, which impact the sensory quality of foods. Lipid oxidation in seafood can be mediated by enzymes like lipoxygenase, cycloxygenase and haem protein like haemoglobin and myoglobin. Oxidation of lipids is accentuated in the immediate post-slaughter period, during handling, processing, storage and cooking. This process leads to discoloration, off-odor and off-flavor development.

Product Specifications
SKU :COC97435
AuthorSajid Maqsood and Soottawat Benjakul
LanguageEnglish
BindingPaperback
Number of Pages88
Publishing Year2011-04-27T00:00:00.000
ISBN978-3844334616
Edition1 st
Book TypeBiophysics
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00