NDLI: Oxidative stability of lipids rich in EPA and DHA extracted from fermented scallop ovary.

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Oxidative stability of lipids rich in EPA and DHA extracted from fermented scallop ovary.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Hamaoka, Naohiro Shimajiri, Junki Abe, Masayuki Hosokawa, Masashi Miyashita, Kazuo
Description	Country affiliation: Japan Author Affiliation: Hamaoka N ( Laboratory of Bio-functional Material Chemistry, Div. of Marine Bioscience, Graduate School of Fisheries Science, Hokkaido Univ., Hakodate 041-8611, Japan.)
Abstract	A novel seafood paste was developed by the fermentation of scallop ovary using rice malt (koji) and yeast culture. Chemical analysis of the product showed the formation of high level of free amino acids and organic acids during the fermentation. The product color and flavor resembled to Japanese traditional soybean miso. The contents of total lipids (TLs) extracted from the fermented products were ranged from 9.18% to 11.59% or 11.38% to 13.57%/dry sample weight. Although the TL was rich in oxidatively unstable polyunsaturated fatty acids (PUFAs) such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), little decrease was found in these PUFAs during the fermentation, showing the high oxidative stability of the TL from the fermented scallop ovary. Moreover, the oxidative stability of the TL extracted from the fermented products increased with increasing the fermentation time. This would be mainly due to the formation of lipid soluble antioxidants such as tocopherols, which might be derived from yeast used for fermentation.
File Format	HTM / HTML
ISSN	00221147
Issue Number	9
Volume Number	78
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2013-09-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Docosahexaenoic Acids Analysis Eicosapentaenoic Acid Lipid Metabolism Ovary Chemistry Pectinidae Amino Acids Animals Antioxidants Female Fermentation Food Handling Methods Oxidation-reduction Seafood Soy Foods Soybeans Tocopherols Yeasts Metabolism Journal Article
Content Type	Text
Resource Type	Article
Subject	Food Science

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