Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods
Identifieur interne : 000201 ( PascalFrancis/Checkpoint ); précédent : 000200; suivant : 000202Monitoring 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.
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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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NMR, Istituto per lo Studio delle Macromolecole, CNR</s1><s2>Milano, 20133</s2><s3>ITA</s3><sZ>2 aut.</sZ><sZ>9 aut.</sZ></inist:fA14><country>Italie</country><wicri:noRegion>Milano, 20133</wicri:noRegion></affiliation></author><author><name sortKey="Vezzoli, Alessandra" sort="Vezzoli, Alessandra" uniqKey="Vezzoli A" first="Alessandra" last="Vezzoli">Alessandra Vezzoli</name><affiliation wicri:level="1"><inist:fA14 i1="03"><s1>Istituto Bioimmagini and Fisiologia Molecolare, CNR</s1><s2>Milano, 20133</s2><s3>ITA</s3><sZ>3 aut.</sZ></inist:fA14><country>Italie</country><wicri:noRegion>Milano, 20133</wicri:noRegion></affiliation></author><author><name sortKey="Paleari, Maria Antonietta" sort="Paleari, Maria Antonietta" uniqKey="Paleari M" first="Maria Antonietta" last="Paleari">Maria Antonietta Paleari</name><affiliation wicri:level="1"><inist:fA14 i1="04"><s1>Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università di Milano</s1><s2>Milano, 20133</s2><s3>ITA</s3><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>Italie</country><wicri:noRegion>Milano, 20133</wicri:noRegion></affiliation></author><author><name sortKey="Moretti, Vittorio Maria" sort="Moretti, Vittorio Maria" uniqKey="Moretti V" first="Vittorio Maria" last="Moretti">Vittorio Maria Moretti</name><affiliation wicri:level="1"><inist:fA14 i1="04"><s1>Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università di Milano</s1><s2>Milano, 20133</s2><s3>ITA</s3><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>Italie</country><wicri:noRegion>Milano, 20133</wicri:noRegion></affiliation></author><author><name sortKey="Beretta, Giuseppe" sort="Beretta, Giuseppe" uniqKey="Beretta G" first="Giuseppe" last="Beretta">Giuseppe Beretta</name><affiliation wicri:level="1"><inist:fA14 i1="04"><s1>Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università di Milano</s1><s2>Milano, 20133</s2><s3>ITA</s3><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>Italie</country><wicri:noRegion>Milano, 20133</wicri:noRegion></affiliation></author><author><name sortKey="Caprino, Fabio" sort="Caprino, Fabio" uniqKey="Caprino F" first="Fabio" last="Caprino">Fabio Caprino</name><affiliation wicri:level="1"><inist:fA14 i1="04"><s1>Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università di Milano</s1><s2>Milano, 20133</s2><s3>ITA</s3><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>Italie</country><wicri:noRegion>Milano, 20133</wicri:noRegion></affiliation></author><author><name sortKey="Lanza, Barbara" sort="Lanza, Barbara" uniqKey="Lanza B" first="Barbara" last="Lanza">Barbara Lanza</name><affiliation wicri:level="1"><inist:fA14 i1="05"><s1>Istituto Sperimentale per la Elaiotecnica, Città S. Angelo (PE)</s1><s2>65013</s2><s3>ITA</s3><sZ>8 aut.</sZ></inist:fA14><country>Italie</country><wicri:noRegion>65013</wicri:noRegion></affiliation></author><author><name sortKey="Zetta, Lucia" sort="Zetta, Lucia" uniqKey="Zetta L" first="Lucia" last="Zetta">Lucia Zetta</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Lab. NMR, Istituto per lo Studio delle Macromolecole, CNR</s1><s2>Milano, 20133</s2><s3>ITA</s3><sZ>2 aut.</sZ><sZ>9 aut.</sZ></inist:fA14><country>Italie</country><wicri:noRegion>Milano, 20133</wicri:noRegion></affiliation></author></analytic><series><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title><title level="j" type="abbreviated">J. agric. food chem. : (Print)</title><idno type="ISSN">0021-8561</idno><imprint><date when="2006">2006</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title><title level="j" type="abbreviated">J. agric. food chem. : (Print)</title><idno type="ISSN">0021-8561</idno></seriesStmt></fileDesc><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></keywords><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></keywords></textClass></profileDesc></teiHeader><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></TEI><inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0021-8561</s0></fA01><fA02 i1="01"><s0>JAFCAU</s0></fA02><fA03 i2="1"><s0>J. agric. food chem. : (Print)</s0></fA03><fA05><s2>54</s2></fA05><fA06><s2>18</s2></fA06><fA08 i1="01" i2="1" l="ENG"><s1>Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods</s1></fA08><fA11 i1="01" i2="1"><s1>GUSSONI (Maristella)</s1></fA11><fA11 i1="02" i2="1"><s1>GRECO (Fulvia)</s1></fA11><fA11 i1="03" i2="1"><s1>VEZZOLI (Alessandra)</s1></fA11><fA11 i1="04" i2="1"><s1>PALEARI (Maria Antonietta)</s1></fA11><fA11 i1="05" i2="1"><s1>MORETTI (Vittorio Maria)</s1></fA11><fA11 i1="06" i2="1"><s1>BERETTA (Giuseppe)</s1></fA11><fA11 i1="07" i2="1"><s1>CAPRINO (Fabio)</s1></fA11><fA11 i1="08" i2="1"><s1>LANZA (Barbara)</s1></fA11><fA11 i1="09" i2="1"><s1>ZETTA (Lucia)</s1></fA11><fA14 i1="01"><s1>Dipartimento di Scienze e Tecnologie Biomediche, Università di Milano</s1><s2>Segrate (MI), 20090</s2><s3>ITA</s3><sZ>1 aut.</sZ></fA14><fA14 i1="02"><s1>Lab. NMR, Istituto per lo Studio delle Macromolecole, CNR</s1><s2>Milano, 20133</s2><s3>ITA</s3><sZ>2 aut.</sZ><sZ>9 aut.</sZ></fA14><fA14 i1="03"><s1>Istituto Bioimmagini and Fisiologia Molecolare, CNR</s1><s2>Milano, 20133</s2><s3>ITA</s3><sZ>3 aut.</sZ></fA14><fA14 i1="04"><s1>Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università di Milano</s1><s2>Milano, 20133</s2><s3>ITA</s3><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></fA14><fA14 i1="05"><s1>Istituto Sperimentale per la Elaiotecnica, Città S. Angelo (PE)</s1><s2>65013</s2><s3>ITA</s3><sZ>8 aut.</sZ></fA14><fA20><s1>6725-6732</s1></fA20><fA21><s1>2006</s1></fA21><fA23 i1="01"><s0>ENG</s0></fA23><fA43 i1="01"><s1>INIST</s1><s2>7332</s2><s5>354000133592380340</s5></fA43><fA44><s0>0000</s0><s1>© 2007 INIST-CNRS. All rights reserved.</s1></fA44><fA45><s0>38 ref.</s0></fA45><fA47 i1="01" i2="1"><s0>07-0010647</s0></fA47><fA60><s1>P</s1></fA60><fA61><s0>A</s0></fA61><fA64 i1="01" i2="1"><s0>Journal of agricultural and food chemistry : (Print)</s0></fA64><fA66 i1="01"><s0>USA</s0></fA66><fC01 i1="01" l="ENG"><s0>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.</s0></fC01><fC02 i1="01" i2="X"><s0>002A35</s0></fC02><fC03 i1="01" i2="X" l="FRE"><s0>Monitorage</s0><s5>01</s5></fC03><fC03 i1="01" i2="X" l="ENG"><s0>Monitoring</s0><s5>01</s5></fC03><fC03 i1="01" i2="X" l="SPA"><s0>Monitoreo</s0><s5>01</s5></fC03><fC03 i1="02" i2="X" l="FRE"><s0>Entreposage</s0><s5>02</s5></fC03><fC03 i1="02" i2="X" l="ENG"><s0>Warehousing</s0><s5>02</s5></fC03><fC03 i1="02" i2="X" l="SPA"><s0>Almacenamiento</s0><s5>02</s5></fC03><fC03 i1="03" i2="X" l="FRE"><s0>Caviar</s0><s5>10</s5></fC03><fC03 i1="03" i2="X" l="ENG"><s0>Caviar</s0><s5>10</s5></fC03><fC03 i1="03" i2="X" l="SPA"><s0>Caviar</s0><s5>10</s5></fC03><fC03 i1="04" i2="X" l="FRE"><s0>Acipenser transmontanus</s0><s2>NS</s2><s5>19</s5></fC03><fC03 i1="04" i2="X" l="ENG"><s0>Acipenser transmontanus</s0><s2>NS</s2><s5>19</s5></fC03><fC03 i1="04" i2="X" l="SPA"><s0>Acipenser transmontanus</s0><s2>NS</s2><s5>19</s5></fC03><fC03 i1="05" i2="X" l="FRE"><s0>Méthode chimique</s0><s5>20</s5></fC03><fC03 i1="05" i2="X" l="ENG"><s0>Chemical method</s0><s5>20</s5></fC03><fC03 i1="05" i2="X" l="SPA"><s0>Método químico</s0><s5>20</s5></fC03><fC03 i1="06" i2="X" l="FRE"><s0>Microscopie électronique balayage</s0><s5>24</s5></fC03><fC03 i1="06" i2="X" l="ENG"><s0>Scanning electron microscopy</s0><s5>24</s5></fC03><fC03 i1="06" i2="X" l="SPA"><s0>Microscopía electrónica barrido</s0><s5>24</s5></fC03><fC03 i1="07" i2="X" l="FRE"><s0>Temps relaxation</s0><s5>26</s5></fC03><fC03 i1="07" i2="X" l="ENG"><s0>Relaxation time</s0><s5>26</s5></fC03><fC03 i1="07" i2="X" l="SPA"><s0>Tiempo relajación</s0><s5>26</s5></fC03><fC03 i1="08" i2="X" l="FRE"><s0>Conservation aliment</s0><s5>28</s5></fC03><fC03 i1="08" i2="X" l="ENG"><s0>Food preservation</s0><s5>28</s5></fC03><fC03 i1="08" i2="X" l="SPA"><s0>Conservación alimento</s0><s5>28</s5></fC03><fC03 i1="09" i2="X" l="FRE"><s0>Analyse chimique</s0><s5>48</s5></fC03><fC03 i1="09" i2="X" l="ENG"><s0>Chemical analysis</s0><s5>48</s5></fC03><fC03 i1="09" i2="X" l="SPA"><s0>Análisis químico</s0><s5>48</s5></fC03><fC03 i1="10" i2="X" l="FRE"><s0>Acide gras</s0><s5>53</s5></fC03><fC03 i1="10" i2="X" l="ENG"><s0>Fatty acids</s0><s5>53</s5></fC03><fC03 i1="10" i2="X" l="SPA"><s0>Acido graso</s0><s5>53</s5></fC03><fC07 i1="01" i2="X" l="FRE"><s0>Lipide</s0><s5>08</s5></fC07><fC07 i1="01" i2="X" l="ENG"><s0>Lipids</s0><s5>08</s5></fC07><fC07 i1="01" i2="X" l="SPA"><s0>Lípido</s0><s5>08</s5></fC07><fC07 i1="02" i2="X" l="FRE"><s0>Pisces</s0><s2>NS</s2></fC07><fC07 i1="02" i2="X" l="ENG"><s0>Pisces</s0><s2>NS</s2></fC07><fC07 i1="02" i2="X" l="SPA"><s0>Pisces</s0><s2>NS</s2></fC07><fC07 i1="03" i2="X" l="FRE"><s0>Vertebrata</s0><s2>NS</s2></fC07><fC07 i1="03" i2="X" l="ENG"><s0>Vertebrata</s0><s2>NS</s2></fC07><fC07 i1="03" i2="X" l="SPA"><s0>Vertebrata</s0><s2>NS</s2></fC07><fN21><s1>008</s1></fN21><fN44 i1="01"><s1>OTO</s1></fN44><fN82><s1>OTO</s1></fN82></pA></standard></inist><affiliations><list><country><li>Italie</li></country></list><tree><country name="Italie"><noRegion><name sortKey="Gussoni, Maristella" sort="Gussoni, Maristella" uniqKey="Gussoni M" first="Maristella" last="Gussoni">Maristella Gussoni</name></noRegion><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="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></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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