Preliminary studies in marine lipid oxidation
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Preliminary studies in marine lipid oxidation by Jeanne D Joseph

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Published by U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Southeast Fisheries Center, Charleston Laboratory in Charleston, S.C .
Written in English


  • Lipids,
  • Fishery products -- Preservation

Book details:

Edition Notes

StatementJeanne D. Joseph, Gloria T. Seaborn
SeriesNOAA technical memorandum NMFS-SEFC -- 95
ContributionsSeaborn, Gloria T, Southeast Fisheries Center (U.S.). Charleston Laboratory
The Physical Object
Pagination92 p. :
Number of Pages92
ID Numbers
Open LibraryOL13607043M

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The best of these methods were then applied in measuring lipid oxidation in refrigerator stored light and dark muscle tissues of four species of fish and an oxidizing fish depot fat. Although differences in rate and extent of lipid oxidation in the four species were evident, results of two studies of the mullet, Mugil cephalus, suggested that Author: Jeanne D. Joseph, Gloria T. Seaborn. Lipid peroxidation is the oxidative degradation of is the process in which free radicals "steal" electrons from the lipids in cell membranes, resulting in cell process proceeds by a free radical chain reaction mechanism. It most often affects polyunsaturated fatty acids, because they contain multiple double bonds in between which lie methylene bridges . Lipid Oxidation in Health and Disease provides an up-to-date review of the role of oxidized lipid products in physiological and pathophysiological processes. Covering the diverse topics that contribute to research in this important field, this book explores: The mechanisms of lipid oxidation, both enzymatic and non-enzymatic. This volume complements Lipid Oxidation Pathways, Volume 1 by focusing on the oxidation kinetics and mechanisms governing the behavior of different molecular species involved in lipid oxidation reactions. It provides a more detailed review of the reactions of other lipid molecules than conventional polyunsaturated fatty acids.

Lipid oxidation typically results in the formation of hydroperoxides as the primary oxidation product, which are readily decomposed to produce a variety of .   Note: This document contains side effect information about omega-3 polyunsaturated fatty acids. Some of the dosage forms listed on this page may not apply to the brand name Marine Lipid Concentrate.. For the Consumer. Applies to omega-3 polyunsaturated fatty acids: oral capsule liquid filled. Side effects requiring immediate medical attention. Along . To avoid the lipid oxidation tendency shown in meat rich-PUFA, Díaz et al., recommended the inclusion of antioxidants in the diet of lambs, in order to avoid the negative impact on the flavour and to prevent fatty acids from oxidation of these on lamb meat enriched in n-3 fatty acids. Therefore, the inclusion of antioxidants with the Cited by: Lipid oxidation is rapid at high moistures and water activity, as are all reactions, but unlike other degradation reactions, lipid oxidation is just as rapid in very dry systems (Schaich et al.

This description is an assignment I worked in English C class. It is a scientific description of lipid oxidation and measurement. It is written in a scientific description format, and give a brief and straightforward understanding for scientific people to understand steps of lipid oxidation and how to use chemical methods to measure oxidation level. In biology and biochemistry, a lipid is a biomolecule that is soluble in nonpolar solvents. Non-polar solvents are typically hydrocarbons used to dissolve other naturally occurring hydrocarbon lipid molecules that do not (or do not easily) dissolve in water, including fatty acids, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E, and K), monoglycerides, diglycerides.   Essentially all fat-containing foods have the potential to undergo lipid oxidation even where unsaturated fatty acid compositions are low. Therefore, consumption of lipid oxidation products is potentially common with risk of consuming lipid oxidation products increasing in foods with high amounts of unsaturation (e.g. foods with omega-3 fatty acids), foods subjected to Cited by: Omega−3 fatty acids, also called Omega-3 oils, ω−3 fatty acids or n−3 fatty acids, are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond three atoms away from the terminal methyl group in their chemical structure. They are widely distributed in nature, being important constituents of animal lipid metabolism, and they play an important .