Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus) minced fish flesh were studied. The heating treatment at all conditions...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0026_oxidative-changes-of-lipids-during-microwave-heating-of-minced-fish-flesh-in-catering.php |
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| author | E. Abd El-Moneim Mahmoud J. Dostálová D. Lukešová M. Doležal |
| author_facet | E. Abd El-Moneim Mahmoud J. Dostálová D. Lukešová M. Doležal |
| author_sort | E. Abd El-Moneim Mahmoud |
| collection | DOAJ |
| description | The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small. |
| first_indexed | 2024-04-10T08:34:59Z |
| format | Article |
| id | doaj.art-89e8232c927c4c089aebb1acf599affb |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:59Z |
| publishDate | 2009-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-89e8232c927c4c089aebb1acf599affb2023-02-23T03:27:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-06-0127Special Issue 1S17S1910.17221/948-CJFScjf-200910-0026Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in CateringE. Abd El-Moneim Mahmoud0J. Dostálová1D. Lukešová2M. Doležal3Higher Institute of Tourism, Hotels & Computer (H.I.T.H.C.) El-Seyouf, Alexandria, EgyptDepartment of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: emanmail2005@yahoo.comDepartment of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: emanmail2005@yahoo.comDepartment of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: emanmail2005@yahoo.comThe influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0026_oxidative-changes-of-lipids-during-microwave-heating-of-minced-fish-flesh-in-catering.phpacid valuecommon carpconjugated dienesfatty acidsfish lipidslipid oxidationmackerelmicrowave heatingperoxide value |
| spellingShingle | E. Abd El-Moneim Mahmoud J. Dostálová D. Lukešová M. Doležal Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering Czech Journal of Food Sciences acid value common carp conjugated dienes fatty acids fish lipids lipid oxidation mackerel microwave heating peroxide value |
| title | Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering |
| title_full | Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering |
| title_fullStr | Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering |
| title_full_unstemmed | Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering |
| title_short | Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering |
| title_sort | oxidative changes of lipids during microwave heating of minced fish flesh in catering |
| topic | acid value common carp conjugated dienes fatty acids fish lipids lipid oxidation mackerel microwave heating peroxide value |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0026_oxidative-changes-of-lipids-during-microwave-heating-of-minced-fish-flesh-in-catering.php |
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