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Parastoo Pourashouri Bahareh Shabanpour Seyed Hadi Razavi Seid Mahdi Jafari Ali Shabani Santiago P. Aubourg 《Journal Of Aquatic Food Product Technology》2013,22(6):567-578
Multilayer microencapsulation of fish oil was evaluated by using fish gelatin (treated with or without microbial transglutaminase [MTGase]), chitosan, and maltodextrin for its ability to control lipid oxidation. This study showed that a mixture containing gelatin and maltodextrin obtained the highest percentage of core release. The oxidative stability of the formulated mixtures and the bulk oils was investigated during a period of 60 days. The peroxide value (PV) was assessed as a parameter for primary oxidation products, and p-anisidine (p-AV) and thiobarbituric acid reactive sub-stances (TBARS) was used to analyze secondary oxidation compounds. Observation of oxidation products showed that combinations of gelatin and maltodextrin made by adding MTGase and a mixture of gelatin and chitosan were able to increase the oxidative stability, and increases in PV and p-AV and TBARS were found for all oils. 相似文献
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Influence of emulsified or non-emulsified common carp roe oil (CRO) and carp defatted roe hydrolysate (CDRH) on properties of crucian carp (Carassius auratus) sausages was determined during 30-day storage at 4°C. Sausages containing CRO and CDRH were lighter and had better textural properties including hardness, gumminess, and chewiness. These textural attributes were significantly higher in the sample prepared with pre-emulsified CRO and 7 g/100 g CDRH (p < 0.05). The sausages fortified with CDRH also presented better microstructure, as evidenced by fewer voids and smaller oil droplets. When incorporated at 7 g/100 g, CDRH could significantly reduce microbial spoilage in sausages in terms of the total viable count and the psychrophilic bacterial count (p < 0.05); however, pre-emulsification had no significant effect on antibacterial activity of hydrolysate in the samples (p > 0.05). Sausages with pre-emulsified roe oil and 7 g/100 g hydrolysate were more resistant against lipid oxidation and had a higher level of polyunsaturated fatty acids, especially docosahexaenoic acid and eicosapentaenoic acid after 30 days of storage at 4°C. Furthermore, the sausages with pre-emulsified CRO and 7 g/100 g CDRH exhibited better organoleptic properties at day 30. 相似文献
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A cage study was conducted to demonstrate the effect of Entegard REV, a lysozyme-based antimicrobial blend, on the performance of broiler chickens and necrotic enteritis (NE) disease reduction of birds that were challenged with Eimeria maxima and Clostridium perfringens. In the experiment, challenge by the infectious agents without medication resulted in impaired feed consumption, weight gain, and feed conversions and caused high incidence of gross NE lesions and NE mortality rate. Entegard REV included in feed at 200 g/metric ton (MT) was very effective in reducing negative health effects in the birds after NE challenge, and its ability to control the disease was not statistically different from a commonly used antibiotic growth promotant, bacitracin methylene disalicilate, at 55 g/MT. 相似文献
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