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Protein and lipid oxidation in fish - pathways, kinetics and products

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     Hematyar, Nima, 1980- - Autor diplomové práce nebo disertace
    112 stran : ilustrace ; 24 cm
    ISBN 978-80-7514-092-0
     rybí produkty  kapr obecný  okoun říční  živočišné bílkoviny  lipidy  oxidace  zpracování živočišných produktů  skladování
     disertace  teze
    SignaturaC 396.804
    Umístění

    Věcné téma : teorie poznání Odkaz viz. : epistemologie gnoseologie gnozeologie noetika exempláře

    Protein and lipid oxidation in fish - pathways, kinetics and products
    Věcné témateorie poznání
    Odkaz viz.epistemologie
    gnoseologie
    gnozeologie
    noetika
    Viz též poznání
    Užší termín: a priori
    Užší termín: agnosticismus
    Užší termín: dogmatismus
    Užší termín: empirismus
    Užší termín: filozofie činu
    Užší termín: filozofie života
    Užší termín: jistota (filozofie)
    Užší termín: kognitivní věda
    Užší termín: konstruktivismus (filozofie)
    Užší termín: konstruktivní realismus
    Užší termín: konvencionalismus
    Užší termín: mysticismus
    Užší termín: nejistota
    Užší termín: neopragmatismus
    Užší termín: nepravda
    Užší termín: objektivita
    Užší termín: perspektivismus
    Užší termín: pochybnost
    Užší termín: pragmatismus
    Užší termín: pravda
    Užší termín: pravdivé poznání
    Užší termín: senzualismus
    Užší termín: skepticismus
    Užší termín: subjekt (lingvistika)
    Užší termín: subjektivismus
    Užší termín: subjektivita
    Užší termín: tacitní znalosti
    Užší termín: transcendentální dedukce
    Užší termín: vágnost (filozofie)
    Užší termín: víra
    Užší termín: vědecké poznání
    Propojenítheory of knowledge
    DatabázeSoubor věcných témat
    BranchPlaceInfoSignature
    Lidická ( region )jen prezenčněC 396.804 P   

    Údaje o názvuProtein and lipid oxidation in fish - pathways, kinetics and products = Oxidace proteinů a lipidů u ryb - dráhy, kinetika a produkty / Nima Hematyar
    Souběž.n.Oxidace proteinů a lipidů u ryb - dráhy, kinetika a produkty
    Záhlaví-jméno Hematyar, Nima, 1980- (Autor diplomové práce nebo disertace)
    NakladatelVodňany : Fakulta rybářství a ochrany vod, Jihočeská univerzita v Českých Budějovicích, 2019
    Fyz.popis112 stran : ilustrace ; 24 cm
    ISBN978-80-7514-092-0
    Číslo nár. bibl.cnb003255210
    Poznámky o skryté bibliografii a rejstřícíchObsahuje bibliografie a bibliografické odkazy
    Jazyková pozn.České a anglické resumé
    Dal.odpovědnost Jihočeská univerzita. Fakulta rybářství a ochrany vod (Nakladatel, vydavatel)
    Předmět.hesla rybí produkty * kapr obecný * okoun říční * živočišné bílkoviny * lipidy * oxidace * zpracování živočišných produktů * skladování
    Forma, žánr disertace * teze
    Konspekt637 - Živočišné produkty
    MDT 637'8 , 597.551.214 , 597.556.331.1 , 577.112.8:591.1 , 577.115 , 542.943 , 637.03 , 621.796 , (043.3) , (048.3)
    Země vyd.Česko
    Jazyk dok.angličtina
    Druh dok.KNIHY
    Protein and lipid oxidation in fish - pathways, kinetics and products
    "Fish muscle contains omega-3 fatty acids and high quality protein and other valuable nutrients. On the other hand, due to the high content of water, neutral pH, presence of PUFA and sensitive amino acids, fish muscle is a very perishable food. The progress of lipid and protein oxidation as well as interaction between the oxidation products could have a negative role during storage time. Negative effect of oxidation on the fish fillet quality has been reported by several authors, but still the pathways and products of protein oxidation owning to the diversity of the protein oxidation products is not clear. Pathways of lipid and protein interaction, target amino acids, storage conditions and also, final impact on the fish muscle quality have been investigated in this study. We examined the quality of fish muscle in common carp and perch during different storage conditions (+4°C and -20°C). Also, we compared some quality parameters in perch muscle from two different rearing systems to identify the pathways and products of oxidation. The present study investigated the oxidation progress with respect to TBARS and carbonyls as markers of lipid and protein oxidation respectively as well as contribution of PUFA on the lipid oxidation development. Further, the effect of storage conditions and oxidation on the textural and sensorial parameters were examined. Possible changes of pH, rigor index and biogenic amines, during post mortem were studied. Additionally, we performed proteomic analysis in order to investigate more deeply the protein alteration and find a correlation between protein structures and fish muscle quality. Our results showed a good stability in common carp (Cyprinus carpio) fillet during 6 months storage at -20oC. According to our results, we observed a significant decrease in the firmness of common carp muscle after 1 week and then it was constant while liquid loss increased significantly with storage time. Regarding the sensory parameters, we could not find any differences in the examined parameters in both stored raw and cooked fillets compared to the fresh one. Although, both lipid oxidation parameters (TBARS and PV) were increased significantly but it did not reach the critical level for human consumption. On the other hand, protein oxidation which is involved in WHC deterioration was increased significantly. In addition, we investigated the muscle quality of Eurasian perch (Perca fluviatilis L.) from two rearing systems (RAS and pond). During frozen and refrigerated storage, we observed a significant increase in the amount of TBARS and carbonyls in both rearing systems. Comparison between both rearing systems did not show any differences in the amount of TBARS while carbonyl was significantly higher in the RAS fillets rather than pond fillets particularly, until 4 month storage at -20oC. Also, we found a significant increase in liquid loss and considerable decrease in firmness in the fillets from both rearing systems. Our results showed higher firmness and liquid loss in the RAS fillets compared to the pond one. Proteomic analysis on the fillets from both rearing systems during frozen storage showed more stability in the RAS fillet however, western blot revealed more oxidized carbonyls in the RAS fillets rather than pond fillet specially, at time 0 and 4. Probably, formation of ice crystals and accumulation of ROS have key roles on the development of oxidation during frozen storage while enzymatic activity follow by protein degradation are important during refrigerated storage." In HEMATYAR, Nima. Protein and lipid oxidation in fish - pathways, kinetics and products =: Oxidace proteinů a lipidů u ryb - dráhy, kinetika a produkty. Vodňany: Fakulta rybářství a ochrany vod, Jihočeská univerzita v Českých Budějovicích, 2019. 112 stran. ISBN 978-80-7514-092-0. Zdroj anotace: OKCZ - ANOTACE Z WEBU
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