Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels-Reference-Cited by-同舟云学术

Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels

Published:2018 Issue:6 Volume:24 Page:991-997
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Gao Yuanpei¹,Fukushima Hideto²,Shirota Kazuya³,Kakizaki Yusuke³,Deng Shanggui⁴,Nakazawa Naho¹,Osako Kazufumi¹,Okazaki Emiko¹

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology

2. Department of Marine Science and Resources, Nihon University

3. Maruha Nichiro Corporation

4. Department of Food Science and Technology, Zhanjiang Ocean University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/6/24_991/_pdf

Reference29 articles.

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2. Frankel, E. (1993). In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends Food Sci. Technol., 4, 220-225.

3. Gao, Y., Fukushima, H., Deng, S., Osako, K., Jia, R., and Okazaki, E. (2018). Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel. Food Sci. Nutr., 6, 1229-1237.

4. Garg, M., Wood, L., Singh, H., and Moughan, P. (2006). Means of delivering recommended levels of long chain n - 3 polyunsaturated fatty acids in human diets. J. Food Sci., 71, 66-71.

5. Gohtani, S., Sirendi, M., Yamamoto, N., Kajikawa, K., and Yamano, Y. (1999). Effect of droplet size on oxidation of docosahexaenoic acid in emulsion system. J Dispers. Sci. Technol., 20, 1319-1325.

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