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Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods

Identifieur interne : 000D91 ( Main/Merge ); précédent : 000D90; suivant : 000D92

Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods

Auteurs : Maristella Gussoni [Italie] ; Fulvia Greco [Italie] ; Alessandra Vezzoli [Italie] ; Maria Antonietta Paleari [Italie] ; Vittorio Maria Moretti [Italie] ; Giuseppe Beretta [Italie] ; Fabio Caprino [Italie] ; Barbara Lanza [Italie] ; Lucia Zetta [Italie]

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2006.

RBID : Pascal:07-0010647

Descripteurs français

Pascal (Inist)
- Monitorage, Entreposage, Caviar, Acipenser transmontanus, Méthode chimique, Microscopie électronique balayage, Temps relaxation, Conservation aliment, Analyse chimique, Acide gras.

English descriptors

KwdEn :
- Acipenser transmontanus, Caviar, Chemical analysis, Chemical method, Fatty acids, Food preservation, Monitoring, Relaxation time, Scanning electron microscopy, Warehousing.

Abstract

The effects of storage at 4 °C on the quantity and quality of chemical components in the caviar from farmed Acipenser transmontanus have been analyzed by SEM, chemical methods, and NMR and MRI techniques. Particular attention has been focused on the lipid components, the distribution and mobility of which were strongly affected by the storage time. MRI and relaxation data indicated that lipids are endowed with two different mobility regimes, one slow (short T₁) and one fast (long T₁), both lengthening with the storage time. Chemical analysis assessed a total fat content that remained practically unchanged and a constant fatty acid composition during the total storage time. The combination of the two methods allowed one (a) to suppose that a mechanism of lipid hydrolysis (faster in unsalted than in salted eggs) is still occurring during storage of caviar at 4 °C for up to 4 months and (b) to exclude that an intensive oxidative process is active in the same storage period.

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Pascal:07-0010647

Le document en format XML

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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acipenser transmontanus</term>
<term>Caviar</term>
<term>Chemical analysis</term>
<term>Chemical method</term>
<term>Fatty acids</term>
<term>Food preservation</term>
<term>Monitoring</term>
<term>Relaxation time</term>
<term>Scanning electron microscopy</term>
<term>Warehousing</term>
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<keywords scheme="Pascal" xml:lang="fr"><term>Monitorage</term>
<term>Entreposage</term>
<term>Caviar</term>
<term>Acipenser transmontanus</term>
<term>Méthode chimique</term>
<term>Microscopie électronique balayage</term>
<term>Temps relaxation</term>
<term>Conservation aliment</term>
<term>Analyse chimique</term>
<term>Acide gras</term>
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<front><div type="abstract" xml:lang="en">The effects of storage at 4 °C on the quantity and quality of chemical components in the caviar from farmed Acipenser transmontanus have been analyzed by SEM, chemical methods, and NMR and MRI techniques. Particular attention has been focused on the lipid components, the distribution and mobility of which were strongly affected by the storage time. MRI and relaxation data indicated that lipids are endowed with two different mobility regimes, one slow (short T<sub>1</sub>
) and one fast (long T<sub>1</sub>
), both lengthening with the storage time. Chemical analysis assessed a total fat content that remained practically unchanged and a constant fatty acid composition during the total storage time. The combination of the two methods allowed one (a) to suppose that a mechanism of lipid hydrolysis (faster in unsalted than in salted eggs) is still occurring during storage of caviar at 4 °C for up to 4 months and (b) to exclude that an intensive oxidative process is active in the same storage period.</div>
</front>
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<affiliations><list><country><li>Italie</li>
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<tree><country name="Italie"><noRegion><name sortKey="Gussoni, Maristella" sort="Gussoni, Maristella" uniqKey="Gussoni M" first="Maristella" last="Gussoni">Maristella Gussoni</name>
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<name sortKey="Beretta, Giuseppe" sort="Beretta, Giuseppe" uniqKey="Beretta G" first="Giuseppe" last="Beretta">Giuseppe Beretta</name>
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<name sortKey="Lanza, Barbara" sort="Lanza, Barbara" uniqKey="Lanza B" first="Barbara" last="Lanza">Barbara Lanza</name>
<name sortKey="Moretti, Vittorio Maria" sort="Moretti, Vittorio Maria" uniqKey="Moretti V" first="Vittorio Maria" last="Moretti">Vittorio Maria Moretti</name>
<name sortKey="Paleari, Maria Antonietta" sort="Paleari, Maria Antonietta" uniqKey="Paleari M" first="Maria Antonietta" last="Paleari">Maria Antonietta Paleari</name>
<name sortKey="Vezzoli, Alessandra" sort="Vezzoli, Alessandra" uniqKey="Vezzoli A" first="Alessandra" last="Vezzoli">Alessandra Vezzoli</name>
<name sortKey="Zetta, Lucia" sort="Zetta, Lucia" uniqKey="Zetta L" first="Lucia" last="Zetta">Lucia Zetta</name>
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Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods

Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri