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Oxydation lipidique dans des fruits de mer et génération d'odeur.

[In Japanese. / En japonais.]

Auteurs : OHSHIMA T.

Type d'article : Article

Résumé

The oxidation of unsaturated fatty acid is one of the most fundamental reactions in lipid chemistry. A wide range of secondary oxidation products is low-molecular-weight compounds with strong olfactory attributes, imparting the characteristic and disagreeable flavour of rancid fish oil. The formation of unpleasant flavour notes in fish oil during storage has also been satisfactorily modelled on the basis of the concentrations of only a few potent flavour compounds. A series of chemical reactions of unsaturated fatty acid relating to peroxidation, therefore, have great influences not only on the quality of food in terms of smell, taste, colour, physical properties, and nutrition, but also on the safety. This review deals with basic lipid oxidation mechanisms and their roles in generation of odours in frozen seafood.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 2007-2165
  • Langues : Japonais
  • Source : Refrigeration - vol. 82 - n. 956
  • Date d'édition : 06/2007

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