{"product_id":"lipid-oxidation-in-underutilised-fish-species-von-samiramis-sarkardei","title":"Lipid oxidation in underutilised fish species","description":"\u003cp\u003eThe aim of this thesis was to develop a food receipe  for the developing countries using underutilised  fish species. The food was freeze-dried and stored  at 22ºC with and without antioxidants. Lipid  oxidation and safety of the fish used in the receipe  were assessed. Raman spectra of oil extacted from  freeze-dried mackerel and horse mackerel revealed  significant alterations in lipid structure, as a  result of lipid oxidation. Combination of vitamins E  + C + citric acid was shown to be the most effective  in slowing lipid oxidation in fish and in food  products. Gel electrophoresis of myofibrillar  proteins of freeze-dried mackerel showed a gradual  loss of the myosin band in control samples.  The data showed that fish from African and Asian  marine waters contain PCDD\/Fs at levels  significantly below the limit set by the European  Commission. An assessment of dietary exposure to  PCBs and Dioxins showed a daily intake per capita of  these contaminants below the tolerable daily intake  (TDI) and tolerable monthly intake for dioxins  established by World Health Organisation.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783838330044\"\u003e\u003ch3\u003eMechanisms of lipid oxidation and safety assessment in underutilised fish species\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783838330044","offer_id":39498892247133,"sku":"9783838330044","price":79.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/bf980a9d-b467-4e09-ae2f-709731373418.jpg?v=1756012124","url":"https:\/\/shop.autorenwelt.de\/products\/lipid-oxidation-in-underutilised-fish-species-von-samiramis-sarkardei","provider":"Autorenwelt Shop","version":"1.0","type":"link"}