Data/hora: 06/06/2024 00:32:21

Provedor de dados: 	5	
País: 	France	
Título: 	Mise en évidence et suivi de l'oxydation des lipides au cours de la conservation et de la transformation du chinchard (Trachurus trachurus) : choix des procédés	
Autores: 	Eymard, Sylvie.	
Data: 	2003-10-10	
Ano: 	2003	
Palavras-chave: 	Processing; Conservation; Surimi; Pelagic fish; Lipid oxidation; Lipids; Transformation; Conservation; Surimi; Petits pélagiques; Oxydation des lipides; Lipides.	
Resumo: 	Critical steps of the process of horse mackerel surimi manufacturing were identified. This led to propose technical and chemical solutions in order to limit development of lipid oxidation reactions. In this way, analytical methods of lipids and lipid oxidation compounds were adapted to the studied products. A method to determine hydroperoxyde concentrations was developed. The front face fluorescence technique was tested to evaluate the degree of surimi alteration. Lipid oxidation kinetics were determined during horse mackerel storage on ice or at 17°C. The formation of lipid oxidation products was followed during manufacturing and horse mackerel surimi frozen storage. The impact of raw material freshness on the development of lipid oxidation during surimi manufacturing and storage was also determined	
Tipo: 	Text	
Idioma: 	Francês	
Identificador: 	http://archimer.ifremer.fr/doc/2003/these-2.pdf	
Editor: 	Université de Nantes	
Relação: 	http://archimer.ifremer.fr/doc/00000/2/	
Formato: 	application/pdf