期刊
FOOD CHEMISTRY
卷 157, 期 -, 页码 398-407出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.02.059
关键词
Marine phospholipids; Krill oil; Lipid oxidation; Non-enzymatic browning; Pyrrolization; Strecker degradation
资金
- Norwegian Research Council
The main objective of this study was to investigate the effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage. Krill oil was incubated at two different temperatures (20 and 40 degrees C) for 28 or 42 days. The oxidative stability of krill oil was assessed by peroxide value and anisidine value, measurement of lipid derived volatiles, lipid classes and antioxidants. The nonenzymatic browning reactions were assessed through the measurement of pyrroles, free amino acids content and Strecker-derived volatiles. The increase of incubation temperature firstly increased the lipid oxidation in krill oil and subsequently the non-enzymatic browning reactions. The occurrence of these reactions was most likely due to the reaction between alpha-dicarbonyl or carbonyl compounds with amino acids or ammonia. In addition to tocopherol and astaxanthin esters, the formation of pyrroles might help to protect the krill oil against lipid oxidation. (C) 2014 Elsevier Ltd. All rights reserved.
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