Preventing lipid oxidation in seafood

Improving Seafood Products for the Consumer

Volumn , Issue , 2008, Pages 426-460

  Jacobsen, C ^a   Undeland, I ^b   Storro I ^c   Rustad, T ^d   Hedges, N ^e   Medina, I ^f  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^c SINTEF OCEAN   (Norway)

^d NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^e UNILEVER RESEARCH   (United Kingdom)

^f NONE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78650682296     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845694586.4.426     Document Type: Chapter

References (132)

1. Ackman R.G., Ratnayake W.M. Non-enzymatic oxidation of seafood lipids. Advances in Seafood Biochemistry. Composition and Quality 1992, 245-267. Technomic Publishing Co. Inc, Lancaster, Basel. G.J. Flick, R.E. Martin (Eds.).
2. Aubourg S.P., Rey-Mansilla M., Sotelo C.G. Differential lipid damage in various muscle zones of frozen hake (Merluccius merluccius). Food Res Technol 1999, 208:189-193.
3. Badii F., Howell N.K. Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua). J Agric Food Chem 2002, 50:2053-2061.
4. Banerjee S. Inhibition of mackerel (Scombrus scombrus) muscle lipoxygenase by green tea polyphenols. Food Res Int 2006, 39:486-491.
5. Baron C.P., Andersen H.J. Myoglobin-induced lipid oxidation: A review. J Agric Food Chem 2002, 50:3887-3897.
6. Belitz H.-D., Grosch W. Lipids. Food Chemistry 1987, 128-200. Springer-Verlag, Berlin.
7. Bertram H.C., Kristensen M., Østdal H., Baron C.P., Feveile Young J., Andersen H.J. Does oxidation affect the water functionality of myofibrillar proteins?. J Agric Food Chem 2007, 55(6):2342-2348.
8. Boissonneault G.A. Dietary fat, immunity, and inflammatory disease. Fatty acids in foods and their health implications 2000, 777-795. Marcel Dekker, New York. C.K. Chow (Ed.).
9. Braughler J.M., Duncan L.A., Chase R.L. The involvement of iron in lipid peroxidation. Importance of ferric to ferrous ratios in initiation. The Journal of Biological Chemistry 1986, 261(22):10282-10289.
10. Brimberg U.I., Kamal-Eldin A. On the kinetics of the autoxidation of fats: influence of pro-oxidants, antioxidants and synergists. Eur J Lipid Sci Tech 2003, 105:83-91.
11. Buettner G.R. The pecking order of free radicals and antioxidants: lipid peroxidation, alpha-tocopherol and ascorbate. Arch Biochem Biophys 1993, 300(2):535-543.
12. Carlsen C.U., Kröger-Ohlsen M.V., Bellio R., Skibsted L.H. Protein binding in deactivation of ferrylmyoglobin by chlorogenate and ascorbate. J Agrie Food Chem 2000, 48:204-212.
13. Chaijan M., Benjakul S., Visessanguan W., Faustman C. Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rasterelliger kanagurta) muscle during iced storage. Food Chem 2005, 93:607-617.
14. Chatterjee S.N., Agarwal S. Liposomes as membrane model for study of lipid peroxidation. Free Radieal Biol Med 1988, 4:51-72.
15. Chiu D.T., Van Den Berg J., Kuypers F.A., Hung I.J., Wei J.S., Liu T.Z. Correlation of membrane lipid peroxidation with oxidation of haemoglobin variants: possibly related to the rates of hemin release. Free Radieal Biol Med 1996, 21:89-95.
16. Cho Y.J., McClements D.J., Decker E.A. Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion. J Agrie Food Chem 2002, 50(20):5704-5710.
17. Coupland J.N., McClements D.J. Lipid oxidation in food emulsions. Trends Food Sci Teehnol 1996, 7:83-91.
18. Davies M.J. The oxidative environment and protein damage. Bioehim Biophys Aeta 2005, 1703:93-109.
19. Decker E.A., Hultin H.O. Factors influencing catalysis of lipid oxidation by the soluble fraction of mackerel muscle. J Food Sci 1990, 55:947-950. and 953.
20. Decker E.A., Welch B. Role of ferritin as a lipid oxidation catalyst in muscle food. J Agrie Food Chem 1990, 13:179-186.
21. Everse P., Hsia N. The toxicity of native and modified hemoglobins. Free Radieal Biol Med 1997, 22:1075-1099.
22. Eymard S., Carcouet E., Rochet M.-J., Dumay J., Chopin C., Genot C. Development of lipid oxidation during manufacturing of horse mackerel surimi. J Sci Food Agric 2005, 85:1750-1756.
23. Fagbenro O., Jauncey K. Chemical and nutritional quality of fermented fish silage containing potato extracts, formalin or ginger extracts. Food Chem 1994, 50:383-388.
24. Falch E. Lipids from residual fish raw materials - Quality assessment by advanced analytical methods 2005, PhD thesis at NTNU, 2005:238.
25. Fennema O.R. Water and ice. Food Chem 1996, 17-94. Marcel Dekker, New York. 3rd edn. O.R. Fennema (Ed.).
26. Frankel E.N. Lipid Oxidation 1998, The Oily Press, Dundee, Scotland.
27. Frankel E.N. Lipid Oxidation 2005, The Oily Press, Dundee, Scotland.
28. Frankel E.N., Huang S.-W., Kanner J., German J.B. Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs emulsions. J Agrie Food Chem 1994, 42:1054-1059.
29. Frankel E.N., Satuß-Gracia T., Meyer A.S., German J.B. Oxidative stability of fish and algae oils containing long-chain PUFA in bulk and in oil-in-water- emulsions. J Agrie Food Chem 2002, 50:2094-2099.
30. Fukuzawa K., Fujii T. Peroxide dependent and independent lipid- peroxidation - site-specific mechanisms of initiation by chelated iron and inhibition by alpha-tocopherol. Lipids 1992, 27:227-233.
31. Fukuzawa K., Kishikawa K., Tadokoro T., Tokumura A., Tsukatani H., Gebicki J. The effects of α-tocopherol on site-specific lipid peroxidation induced by iron in charged micelles. Arehives of Bioehemistry and Biophysies. 1988, 260:153-160.
32. Gardner H.W. Xenobiotics. Foods and Feeds 1983, 63-84. Am Chem Soc, Washington, DC. J.W. Finley, D.E. Schwass (Eds.).
33. Genot C., Kansci G., Laroche M. Measurement of phospholipid oxidation in model membranes by determination of oxygen consumption with a semi-automatic polarographic method. Sciences des aliments 1994, 14:673-682.
34. Genot C., Metro B., Viau M., Bouchet B. Characterisation and stability during storage of liposomes made of muscle phospholipids. Lebensm Wiss U- Technol 1999, 32:167-174.
35. Gorelik S., Kanner J. Oxymyoglobin oxidation and membrane lipid peroxidation initiated by iron redox cycle: prevention of oxidation by enzymic and nonenzymic antioxidants. J Agric Food Chem 2001, 49(12):5945-5950.
36. Grunwald E.W., Richards M.P. Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle. J Agric Food Chem 2006, 54:8271-8280.
37. Grunwald E.W., Richards M.P. Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscle. J Agric Food Chem 2006, 54:4452-4460.
38. Gunnarsson G., Undeland I., Sannaveerappa T., Sandberg A.S., Lindgard A., Mattsson-Hulten L., Soussi B. Inhibitory effect of known antioxidants and of press juice from herring (Clupea harengus) light muscle on the generation of free radicals in human monocytes. J Agric Food Chem 2006, 54(21):8212-8221.
39. Haahr A.-M., Jacobsen C. Emulsifier type, metal chelation and pH significantly affect oxidative stability in OMEGA-3 enriched oil-in-water emulsions. Eur J Lipid Sci Technol 2008, (submitted).
40. Harris P., Tall J. Rancidity in fish. Rancidity in foods 1989, 256-272. Blackie Academic and Professional, London.
41. He Y., Shahidi F. Antioxidant activity of green tea and its catechins in a fish meat model system. J Agric Food Chem 1997, 45:4262-4266.
42. Hong J.G., Smith T.J., Ho C.T., August D.A., Yang C.S. Effects of purified green and black tea polyphenols on cyclooxygenase and lipoxygenase-dependent metabolism of arachidonic acid in human colon mucosa and colon tumour tissues. Biochem Pharmacol 2001, 62(9):1175-1183.
43. Høy M., Mozuraityte R., Segtnan V., Storrø I., Mevik B.H., Rustad T., Næs T. The use of experimental design methodology for investigating a lipid oxidation rate assay 2007, Chemometr Intell Lab System, in press. http://http//dx.doi.org/10.1016/j-chemolab.2007.11.001.
44. Hsieh R.J., Kinsella J.E. Lipoxygenase generation of specific volatile flavor carbonyl compounds in fish tissues. J Agric Food Chem 1989, 37:279-286.
45. Hu M., McClements D.J., Decker E.A. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J Agric Food Chem 2003, 51(6):1696-1700.
46. Huang S.-W., Hopia A., Schwarz K., Frankel E.N., German J.B. Antioxidant activity of a-tocopherol and trolox in different lipid substrates: Bulk oils vs oil-in- water emulsions. J Agric Food Chem 1996, 44:444-452.
47. Hultin H.O. Oxidation of lipids in seafood. Seafoods: chemistry, processing, technology and quality 1994, 49-74. Blackie Academic and Professional, London. F. Shahidi, J.R. Botta (Eds.).
48. Ishihara N., Araki T., Inoue M., Nishimura A., Chu D.C., Juneja L.R., Morishita T. Suppressive effect of green tea polyphenols on oxidation in yellowtail (Seriola quinqueradiata) meat during round iced storage. J Japan Soc Food Sci Technol 2000, 47(10):767-772.
49. Jacobsen C., Adler-Nissen J., Meyer A.S. Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise. J Agric Food Chem 1999, 47(12):4917-4926.
50. Jacobsen C., Hartvigsen K., Lund P., Thomsen M.K., Skibsted L.H., Adler-Nissen J., Holmer G., Meyer A.S. Oxidation in fish oil-enriched mayonnaise 3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis. Eur Food Res Tech 2000, 211(2):86-98.
51. Jacobsen C., Timm M., Meyer A.S. Oxidation in fish oil enriched mayonnaise: Ascorbic acid and low pH increase oxidative deterioration. J Agric Food Chem 2001, 49(8):3947-3956.
52. Jónsdóttir R., BragaDóttir M., Olafsdóttir G. The role of volatile compounds in odor development during hemoglobin-mediated oxidation of cod muscle membrane lipids. J Aquat Food Prod Technol 2007, 16(4):67-86.
53. Kamal-Edin A., Yanishlieva N.V. N-3 fatty acids for human nutrition: stability considerations. Eur J Lipid Sci Technol 2002, 104:825-836.
54. Kanner J. Oxidative processes in meat and meat products quality implications. Meat Sci 1994, 36:169-189.
55. Kanner J., Harel S. Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin. Arch Biochem Biophys 1985, 237:314-364.
56. Kanner J., Kinsella J.E. Initiation of lipid oxidation by a peroxidase/hydrogen peroxide/halide system. Lipids 1983, 18:204-210.
57. Kelleher S.D., Silva L.A., Hultin H.O., Wilhelm K.A. Inhibition of lipid oxidation during processing of washed minced Atlantic mackerel. J Food Sci 1992, 57(5):1103-1108.
58. Konig A., Bouzan C., Cohen J.T., et al. A quantitative analysis of fish consumption and coronary heart disease mortality. Am JPrev Med 2005, 29:335-346.
59. KulåS E., Olsen E., Ackman R.G. Oxidation of fish lipids and its inhibition with tocopherols. Lipid oxidation pathways 2003, AOCS Press Champaign, Illinois, USA. A. Kamal-Eldin (Ed.).
60. Larsson K., Almgren A., Undeland I. Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmon salar) muscle. J Agric Food Chem 2007, 55(22):9027-9035.
61. Lauritzsen K., Olsen R.L. Effects of antioxidants on copper induced lipid oxidation during salting of cod (Gadus morhua L.). J Food Lipids 2004, 11(2):105-122.
62. Let M.B., Jacobsen C., Sørensen A-D M., Meyer A.S. Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: Lipid oxidation. J Agric Food Chem 2007, 55(5):1773-1780.
63. Li R., Richards M.P., Undeland I. Characterization of aqueous components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid oxidation. J Agric Food Chem 2005, 53:767-775.
64. Lindsay R.C. Fish flavors. Food Rev Int 1990, 6(4):437-455.
65. Liu Y.J., Sun Pan B. Inhibition of fish gill lipoxygenase and blood thinning effects of green tea extract. J Agric Food Chem 2004, 52:4860-4864.
66. Liu W., Wang J.-Y. Modifications of protein by polyunsaturated fatty ester peroxidation products. Biochemica et Biophysica Acta 2005, 1752:93-98.
67. Livingston D.J., Brown D.W. The chemistry of myoglobin and its reactions. Food Technol 1981, 35:244-252.
68. Madrid A., Cenzano J.M. Los aditivos en los alimentos según la Unión europea y la Legislación española 2000, AMV Editores, Madrid.
69. Mancuso J.R., McClements D.J., Decker E.A. The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions. J Agric Food Chem 1999, 47:4112-4116.
70. Manning L.R., Jenkins W.T., Hess J.R., Vandegriff K., Winslow R.M., Manning J.M. Subunit dissociations in natural and recombinant hemoglobins. Protein Sci 1996, 5:775-781.
71. Marinova E.M., Yanishlieva N.V., Toneva A.G. Antioxidant activity and mechanism of action of ferulic and caffeic acids in different lipid systems. Riv Ital Sostanze Grasse 2006, 83(1):6-13.
72. Matsuura F., Hashimoto K. Chemical studies on the red muscle ("Chiai") of fishes. II. Determinations of the content of hemoglobin, myoglobin, and cytochrome c in the muscles of fishes. Bull Jpn Soc Scient Fish 1954, 20:308-312.
73. Medina I., Satue-Gracia M.T., German J.B., Frankel E.N. Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation. J Agric Food Chem 1999, 47:4873-4879.
74. Medina I., Gonzalez M.J., Pazos M., Medaglia D.D., Sacchi R., Gallardo J.M. Activity of plant extracts for preserving functional food containing n-3-PUFA. Eur Food Res Technol 2003, 217:301-307.
75. Mei L., McClements D.J., Wu J., Decker E. Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl. Food Chem 1997, 61(3):307-312.
76. Mei L.Y., McClements D.J., Decker E.A. Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. J Agric Food Chem 1999, 47(6):2267-2273.
77. Mohri S., Tokuori K., Endo Y., Fujimoto K. Pro-oxidant activities in fish skin extracts and effects of some antioxidants and inhibitors on their activities. Fisheries Science 1999, 65:269-273.
78. Mozuraityte R., Rustad T., Storrø I. Pro-oxidant activity of Fe2+ in oxidation of cod phospholipids in liposomes. European Journal of Lipid Science and Technology 2006, 108:218-226.
79. Mozuraityte R., Rustad T., Storrø I. Oxidation of cod phospholipids in liposomes: Effects of salts, pH and zeta potential. European Journal of Lipid Science and Technology 2006, 108:944-950.
80. Mozuraityte R., Rustad T., Storrø I. The role of iron in peroxidation of PUFAs in liposomes. J Agric Food Chem 2008, 56:537-543.
81. Narayan B., Miayshita K., Hosakawa M. Physiological effects of eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) - A review. Food Rev Int 2006, 22:291-306.
82. Nawar W.W. Lipids. Food Chemistry 1996, 225-319. Marcel Dekker, New York. O.R. Fennema (Ed.).
83. Niki E. Action of ascorbic-acid as a scavenger of active and stable oxygen radicals. Am J Clin Nutr 1991, 54:S1119-S1124.
84. Niki E., Saito T., Kawakami A., Kamiya Y. Inhibition of oxidation of methyl linoleate in solution by vitamin E and vitamin C. The Journal of Biological Chemistry. 1984, 259(7):4177-4182.
85. Niki E., Kawakami A., Saito M., Yamamoto Y., Tsuchiya J., Kamiya Y. Effect of phytyl side chain of vitamin E on its antioxidant activity. The Journal of Biological Chemistry 1985, 260(4):2191-2196.
86. O'brien P., Shen H., Mccutcheon L., O'grady M., Byrne P., Ferguson H., Mirsalimi M., Julian R., Sargeant J., Tremblay R., Blackwell T. Rapid, simple and sensitive microassay for skeletal and cardiac muscle myoglobin and haemoglobin: Use in various animals indicates functional role of myohemoproteins. Mol Cell Biochem 1992, 112:45-52.
87. Olafsdóttir G., Jónsdóttir R., Bragadóttir M. The role of volatile compounds in odor development during haemoglobin-mediated oxidation of cod muscle membrane lipids 2006.
88. Ooizumi T., Xiong Y.L. Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems. J Agric Food Chem 2004, 52:4303-4307.
89. Oshima T., Wada S., Koizumi C. Influence of heme pigment, non-heme iron and nitrite on lipid oxidation in cooked mackerel meat. Nippon Suisan Gakkaishi 1988, 54:2165-2171.
90. Pazos M., Gallardo J.M., Torres J.L., Medina I. Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chem 2005, 92:547-557.
91. Pazos M., Sanchez L., Medina I. α-Tocopherol oxidation in fish muscle during chilling and frozen storage. J Agric Food Chem 2005, 53:4000-4005.
92. Pazos M., Alonso A., Fernández-BolañOS J., Torres J.L., Medina I. Physicochemical properties of natural phenolics from grapes and olive oil by-products and their antioxidant activity in frozen horse mackerel fillets. J Agric Food Chem 2006, 54(2):366-373.
93. Pazos M., Lois S., Torres J.L., Medina I. Inhibition of hemoglobin- and iron- promoted oxidation in fish microsomes by natural phenolics. J Agric Food Chem 2006, 54(12):4417-4423.
94. Pokorny J., El-Zeany B.A., Janicek G. Browning reactions of oxidized fish lipids with proteins. Proc. IVInt. Congress Food Sci Technol 1974, 1:217-223.
95. Porter W.L. Paradoxical behavior of antioxidants in food and biological systems. Toxicol Ind Healt 1993, 9:93-122.
96. Puppo A., Halliwell B. Formation of hydroxyl radicals from hydrogen peroxide in the presence of iron. Is haemoglobin a biological Fenton reagent?. Biochem J 1988, 249:185-190.
97. Raghavan S., Hultin H.O. Effect of carrier solvent polarity on selective incorporation of exogenous delta-tocopherol into muscle membranes. J Muscle Foods 2005, 16:117-125.
98. Ramanathan L., Das N.P. Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products. J Agric Food Chem 1992, 40:17-21.
99. Reische D.W., Lillard D.A., Eitenmiller R.R. Antioxidants. Food Lipids. Chemistry, nutrition and biotechnology 1998, 423-448. Marcel Dekker, New York. C.C. Akoh, D.B. Min (Eds.).
100. Rice-Evans C.A., Miller N.J., Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol Med 1996, 20:933-956.
101. Richards M.P., Hultin H.O. Rancidity development in a fish muscle model system as affected by phospholipids. J Food Lipids 2001, 8:215-230.
102. Richards M.P., Li R. Effects of released iron, lipid peroxides and ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod muscle. J Agrie Food Chem 2004, 52:4323-4329.
103. Richards M.P., Østdal H., Andersen H.A. Deoxyhemoglobin-mediated lipid oxidation in washed fish muscle. J Agrie Food Chem 2002, 50(5):1278-1283.
104. Richards M.P., Modra A.M., Li R. Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins. Meat Sci 2002, 62:157-163.
105. Richards M.P., Dettmann M.A., Grunwald E. Pro-oxidative characteristics of trout hemoglobin and myoglobin: A role for released heme in oxidation of lipids. J Agrie Food Chem 2005, 53:10231-10238.
106. Roginsky V., Lissi E.A. Review of methods to determine chain-breaking antioxidant activity in food. Food Chem 2005, 92:235-254.
107. Rowe L.J., Maddock K.R., Lonergan S.M., Huff-Lonergan E. Influence of early postmortem protein oxidation on beef quality. J Anim Sci 2004, 82:785-793.
108. Ryter S.W., Tyrrell R.M. The heme synthesis and degradation pathways: role in oxidant sensitivity. Free Radieal Biol Med 2000, 28:289-309.
109. Sablani S.S., Rahman M.S., Datta A.K., Mujumdar A.S. Handbook of Food and Bioproeess Modeling Teehniques 2007, CRC Press, New York.
110. Sannaveerappa T., Sandberg A.-S., Undeland I. Evaluation of occasional non-response of a washed cod mince model to haemoglobin (Hb)-mediated oxidation. J Agrie Food Chem 2007, 55:4429.
111. Shahidi Y., Naczk M. Food Phenolies: sourees, chemistry, effeets, applieations 1995, Technomic Publishing Company, USA.
112. Simopolous A.P. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed Pharmaeother 2002, 56(8):365-379.
113. Sórensen A-D M., Baron C.P., Let M.B., Brüggemann D., Pedersen L.R.L., Jacobsen C. Homogenization conditions affects the oxidative stability of fish oil enriched milk emulsions: Oxidation linked to changes in the protein composition at the oil-water interface. J Agrie Food Chem 2007, 55(5):1781-1789.
114. Sórensen A-D M., Haahr A.-M., Becker E.M., Skibsted L.H., Bergensthål B., Nilsson L., Jacobsen C. Interactions between iron, phenolic compounds, emulsifiers and pH in omega-3 enriched oil-in-water emulsions. J Agrie Food Chem 2008, 56:1740-1750.
115. Stockmann H., Schwarz K., Huynh-Ba T. The influence of various emulsifiers on the partitioning and antioxidant activity of hydroxybenzoic acids and their derivatives in oil-in-water emulsions. JAOCS 2000, 77(5):535-542.
116. Stodolnik L., Stawicka A., Szczepanik G., Aubourg S.P. Rancidity inhibition study in frozen whole mackerel (Seomber seombrus) following flaxeed (Linum usitatissimum) extract treatment. Grasas Aeeites 2005, 56:198-204.
117. Tampo Y., Yonaha M. Effects of membrane charges and hydroperoxides on Fe(II)-supported lipid peroxidation in liposomes. Lipids 1996, 31:1029-1038.
118. Tang S.Z., Sheehan D., Buckley D.J., Morrissey P.A., Kerry J.P. Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. Int J Food Sci Teeh 2001, 36:685-692.
119. Thanonkaew A., Benjakul S., Visessanguan W., Decker E.A. The effect of metal ions on lipid oxidation, colour and physicochemical properties of catfish (Sepia pharaonis) subjected to multiple freeze-thaw cycles. Food Chem 2006, 95:591-599.
120. Tong L.M., Sasaki S., McClements D.J., Decker E.A. Antioxidant activity of whey in a salmon oil emulsion. J Food Sci 2000, 65(8):1325-1329.
121. Undeland I. Lipid oxidation in fish - causes, changes and measurements. Methods to determine the freshness offish in research and industry 1998, 241-257. International Institute of Refrigeration (IIR), Paris, France.
122. Undeland I., Ekstrand B., Lingnert H. Lipid oxidation in minced herring (Clupea harengus) during frozen storage: Influence of washing and pre-cooking. J Agric Food Chem 1998, 46:2319-2328.
123. Undeland I., Richards M.P., Hultin H.O. Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle. J Agric Food Chem 2002, 50(23):6847-6853.
124. Undeland I., Hultin H.O., Richards M.P. Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids. J Agric Food Chem 2003, 51:3111-3119.
125. Undeland I., Kristinsson H.K., Hultin H.O. Hemoglobin-mediated oxidation of washed cod muscle phospholipids: Effect of pH and hemoglobin source. J Agric Food Chem 2004, 52(14):4444-4451.
126. Vareltzis K., Koufidis D., Gavriilidou E., Papavergou E., Vasiliadou S. Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Food Res Technol 1997, 205:93-96.
127. Wang J.Y., Wang Z.Y., Kouyama T., Shibata T., Ueki T. Significance of amino-groups of phosphatidylethanolamine in phospholipid peroxidation of mixed liposomes. Chem Phys Lipids 1994, 71:197-203.
128. Wetterskog D., Undeland I. Loss of redness (a) as a method to measure hemoglobin-mediated lipid oxidation in washed cod mince. J Agric Food Chem 2004, 52(24):7214-7221.
129. Yan W., Yuen K.H., Ng W.K. Deposition of tocotrienols and tocopherols in the tissues of red hybrid tilapia, Oreochromis sp., fed a tocotrienol-rich fraction extracted from crude palm oil and its effect on lipid peroxidation. Aquac 2006, 253(1-4):583-591.
130. Yu R., Mandlekar S., Kong A.T. Molecular mechanisms of butylated hydroxylanisole-induced toxicity: induction of apoptosis trough direct release of cytochrome C. Mol Pharmacol 2000, 58(2):431-437.
131. Zhou B., Wu L.M., Yang L., Liu Z.L. Evidence for α-tocopherol regeneration reaction of green tea polyphenols in SDS micelles. Free Radical Bio Med 2005, 38:78-84.
132. Zhu Q.Y., Huang Y., Chen Z.Y. Interaction between flavonoids and α-tocopherol in human low density lipoprotein. J Nutr Biochem 2000, 11:14-21.