HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >


Files in This Item:
takahashi_JJOCS45_1359.pdf452.33 kBPDFView/Open
Please use this identifier to cite or link to this item:

Title: 高水分活性域で起こる脱脂魚肉を含む魚油の酸化に及ぼす食塩の影響
Other Titles: Effects of NaCl on Oxidation of Fish Oil Containing Defatted-Muscles under Higher Water Activity Conditions
Authors: 高橋, 是太郎1 Browse this author →KAKEN DB
十河, 和明2 Browse this author
栗原, 秀明3 Browse this author →KAKEN DB
高間, 浩蔵4 Browse this author
Authors(alt): Takahashi, Koretaro1
Sogo, Kazuaki2
Kurihara, Hideyuki3
Takama, Kozo4
Keywords: fish oil
water activity
Issue Date: 20-Dec-1996
Publisher: 日本油化学会
Journal Title: 日本油化学会誌
Journal Title(alt): Journal of Japan Oil Chemists' Society
Volume: 45
Issue: 12
Start Page: 1359
End Page: 1361
Abstract: Effects of NaCl on fish oil oxidation under higher water activity conditions were investigated using a model system consisting of a mixture of sardine oil and chloroform-methanol-defatted sardine muscles. Oxidation rates were determined based on the induction period of oxidation at 20°C in oxygen absorption analysis. Increase in NaCl concentration or water activity shortened the induction period. NaCl may possibly hinder interactions of metal ions with proteins so that interactions between metal ions and oils become greater. In such a situation, higher water activity may enhance the mobility of metal ions with considerable accelerations of lipid oxidation.
Description: ノート
Type: article
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 高橋 是太郎

Export metadata:

OAI-PMH ( junii2 , jpcoar_1.0 )

MathJax is now OFF:


 - Hokkaido University