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| Genot, Claude; Eymard, Sylvie; Viau, Michèle. |
| Increase the consumption of long-chain omega 3 polyunsaturated fatty acids (LC ω3 PUFA) is highly recommended for their health benefits. However, these fatty acids are very prone to oxidation, which can impair sensory, nutritional and functional properties of foods. In this paper the various ways that increase LC ω3 PUFA stability during processing and storage of food products are reviewed. To efficiently protect LC ω3 PUFA during processing and storage of foods, a combined strategy, taking into account both the matrix and the process should be undertaken. First the quality of the raw materials should be rigorously controlled by, for example, increasing contents of in situ antioxidants and decreasing length of storage. Then, during processing and storage... |
| Tipo: Text |
Palavras-chave: Oxidation; Lipids; Omega 3 polyunsaturated fatty acids; Antioxidants process; Formulation; Structure. |
| Ano: 2004 |
URL: https://archimer.ifremer.fr/doc/00480/59157/61786.pdf |
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| Eymard, Sylvie; Carcouet, Elodie; Rochet, Marie-joelle; Dumay, Justine; Chopin, Christine; Genot, Claude. |
| When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi and washing water). Most of the lipids were removed during the process and neutral lipids were lost in higher proportion than polar lipids. As a consequence, total lipids of surimi contained more polyunsaturated fatty acids (338 19 g kg(-1)) than total lipids of the minced fillets (220 8 g kg-1). Thiobarbituric acid reactive substances (TBARS) was higher in the minced... |
| Tipo: Text |
Palavras-chave: Process; Fatty fish; Surimi; Polyunsaturated fatty acids; Lipid oxidation. |
| Ano: 2005 |
URL: http://archimer.ifremer.fr/doc/2005/publication-424.pdf |
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| Eymard, Sylvie. |
| 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... |
| Tipo: Text |
Palavras-chave: Processing; Conservation; Surimi; Pelagic fish; Lipid oxidation; Lipids; Transformation; Conservation; Surimi; Petits pélagiques; Oxydation des lipides; Lipides. |
| Ano: 2003 |
URL: http://archimer.ifremer.fr/doc/2003/these-2.pdf |
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