Cascone, Annunziata (2006) Study and Prevention of Lipid Oxidation in Meat. [Tesi di dottorato] (Inedito)
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| Tipologia del documento: | Tesi di dottorato |
|---|---|
| Lingua: | English |
| Titolo: | Study and Prevention of Lipid Oxidation in Meat |
| Autori: | Autore Email Cascone, Annunziata [non definito] |
| Data: | 2006 |
| Tipo di data: | Pubblicazione |
| Numero di pagine: | 90 |
| Istituzione: | Università degli Studi di Napoli Federico II |
| Dipartimento: | Scienza degli alimenti |
| Dottorato: | Scienze dell'alimentazione e della nutrizione |
| Ciclo di dottorato: | 17 |
| Coordinatore del Corso di dottorato: | nome email Falconi, Claudio [non definito] |
| Tutor: | nome email Ritieni, Alberto [non definito] |
| Data: | 2006 |
| Numero di pagine: | 90 |
| Parole chiave: | Lipid, meat, antioxidant |
| Settori scientifico-disciplinari del MIUR: | Area 06 - Scienze mediche > MED/13 - Endocrinologia Area 13 - Scienze economiche e statistiche > SECS-P/13 - Scienze merceologiche Area 07 - Scienze agrarie e veterinarie > AGR/18 - Nutrizione e alimentazione animale Area 06 - Scienze mediche > MED/12 - Gastroenterologia Area 03 - Scienze chimiche > CHIM/11 - Chimica e biotecnologia delle fermentazioni Area 05 - Scienze biologiche > BIO/09 - Fisiologia Area 06 - Scienze mediche > MED/25 - Pschiatria Area 06 - Scienze mediche > MED/09 - Medicina interna |
| Depositato il: | 30 Lug 2008 |
| Ultima modifica: | 30 Apr 2014 19:24 |
| URI: | http://www.fedoa.unina.it/id/eprint/951 |
| DOI: | 10.6092/UNINA/FEDOA/951 |
Abstract
In according to the importance of meat in the diet and of its diffuse use in Western Countries, it’s necessary to give attention to a particular nutritional aspect of meat, concerning food safety, which is one of the most important goals in food science nowadays. It is well know that PUFA fatty acid and iron are among main factors improving lipid oxidation, so their reduction by animal diet may be an efficacy mean to improve oxidative stability in meat. However, this measure may not be acceptable in practice because PUFA and iron are both nutritional elements for human health. This research work has begun from studying of antioxidant to prevent lipid oxidation until arriving to find a model to induce oxidation to investigate the process in vitro. Work plan can be schedules in three parts: Part 1: protective effects of natural antioxidants against peroxidation during cooking and storage Part 2: Determination of MDA and TBARs in Buffalo Meat from Animals with dietary supplementation of Vitamin E Part 3: Development of analytical procedures to study changes in the lipid composition of meat caused by induced oxidation.
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