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:
AutoreEmail
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:
nomeemail
Falconi, Claudio[non definito]
Tutor:
nomeemail
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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