Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods.
Identifieur interne : 000185 ( Ncbi/Checkpoint ); précédent : 000184; suivant : 000186Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods.
Auteurs : Maristella Gussoni ; Fulvia Greco ; Alessandra Vezzoli ; Maria Antonietta Paleari ; Vittorio Maria Moretti ; Giuseppe Beretta ; Fabio Caprino ; Barbara Lanza ; Lucia ZettaSource :
- Journal of agricultural and food chemistry [ 0021-8561 ] ; 2006.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Fatty Acids.
- chemistry : Ovum.
- ultrastructure : Ovum.
- Animals, Female, Fishes, Food Preservation, Magnetic Resonance Imaging, Magnetic Resonance Spectroscopy, Microscopy, Electron, Scanning.
Abstract
The effects of storage at 4 degrees 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 degrees C for up to approximately 4 months and (b) to exclude that an intensive oxidative process is active in the same storage period.
DOI: 10.1021/jf061286f
PubMed: 16939332
Affiliations:
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last="Paleari">Maria Antonietta Paleari</name></author><author><name sortKey="Moretti, Vittorio Maria" sort="Moretti, Vittorio Maria" uniqKey="Moretti V" first="Vittorio Maria" last="Moretti">Vittorio Maria Moretti</name></author><author><name sortKey="Beretta, Giuseppe" sort="Beretta, Giuseppe" uniqKey="Beretta G" first="Giuseppe" last="Beretta">Giuseppe Beretta</name></author><author><name sortKey="Caprino, Fabio" sort="Caprino, Fabio" uniqKey="Caprino F" first="Fabio" last="Caprino">Fabio Caprino</name></author><author><name sortKey="Lanza, Barbara" sort="Lanza, Barbara" uniqKey="Lanza B" first="Barbara" last="Lanza">Barbara Lanza</name></author><author><name sortKey="Zetta, Lucia" sort="Zetta, Lucia" uniqKey="Zetta L" first="Lucia" last="Zetta">Lucia Zetta</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2006">2006</date><idno type="RBID">pubmed:16939332</idno><idno type="pmid">16939332</idno><idno 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Gussoni</name><affiliation><nlm:affiliation>Dipartimento di Scienze e Tecnologie Biomediche, Università di Milano, Segrate (MI), I-20090 Italy.</nlm:affiliation><wicri:noCountry code="subField">I-20090 Italy</wicri:noCountry></affiliation></author><author><name sortKey="Greco, Fulvia" sort="Greco, Fulvia" uniqKey="Greco F" first="Fulvia" last="Greco">Fulvia Greco</name></author><author><name sortKey="Vezzoli, Alessandra" sort="Vezzoli, Alessandra" uniqKey="Vezzoli A" first="Alessandra" last="Vezzoli">Alessandra Vezzoli</name></author><author><name sortKey="Paleari, Maria Antonietta" sort="Paleari, Maria Antonietta" uniqKey="Paleari M" first="Maria Antonietta" last="Paleari">Maria Antonietta Paleari</name></author><author><name sortKey="Moretti, Vittorio Maria" sort="Moretti, Vittorio Maria" uniqKey="Moretti V" first="Vittorio Maria" last="Moretti">Vittorio Maria Moretti</name></author><author><name sortKey="Beretta, Giuseppe" sort="Beretta, Giuseppe" uniqKey="Beretta G" first="Giuseppe" last="Beretta">Giuseppe Beretta</name></author><author><name sortKey="Caprino, Fabio" sort="Caprino, Fabio" uniqKey="Caprino F" first="Fabio" last="Caprino">Fabio Caprino</name></author><author><name sortKey="Lanza, Barbara" sort="Lanza, Barbara" uniqKey="Lanza B" first="Barbara" last="Lanza">Barbara Lanza</name></author><author><name sortKey="Zetta, Lucia" sort="Zetta, Lucia" uniqKey="Zetta L" first="Lucia" last="Zetta">Lucia Zetta</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="ISSN">0021-8561</idno><imprint><date when="2006" type="published">2006</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term><term>Fatty Acids (analysis)</term><term>Female</term><term>Fishes</term><term>Food Preservation</term><term>Magnetic Resonance Imaging</term><term>Magnetic Resonance Spectroscopy</term><term>Microscopy, Electron, Scanning</term><term>Ovum (chemistry)</term><term>Ovum (ultrastructure)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Fatty Acids</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Ovum</term></keywords><keywords scheme="MESH" qualifier="ultrastructure" xml:lang="en"><term>Ovum</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><term>Female</term><term>Fishes</term><term>Food Preservation</term><term>Magnetic Resonance Imaging</term><term>Magnetic Resonance Spectroscopy</term><term>Microscopy, Electron, Scanning</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The effects of storage at 4 degrees 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 degrees C for up to approximately 4 months and (b) to exclude that an intensive oxidative process is active in the same storage period.</div></front></TEI><affiliations><list></list><tree><noCountry><name sortKey="Beretta, Giuseppe" sort="Beretta, Giuseppe" uniqKey="Beretta G" first="Giuseppe" last="Beretta">Giuseppe Beretta</name><name sortKey="Caprino, Fabio" sort="Caprino, Fabio" uniqKey="Caprino F" first="Fabio" last="Caprino">Fabio Caprino</name><name sortKey="Greco, Fulvia" sort="Greco, Fulvia" uniqKey="Greco F" first="Fulvia" last="Greco">Fulvia Greco</name><name sortKey="Gussoni, Maristella" sort="Gussoni, Maristella" uniqKey="Gussoni M" first="Maristella" last="Gussoni">Maristella Gussoni</name><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></noCountry></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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