Improvement in Storage Stability of Fish Fillet Using Dietary Soybean Phospholipids
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概要
- 論文の詳細を見る
Soybean phospholipids are known to exhibit antioxidant effects on oils and fats. However, few studies have examined their antioxidant effects in vivo. In this study, we investigated the influence of dietary soybean phospholipids on fish fillet oxidation. For 4 weeks, we fed rainbow trout diets containing 0, 1.0, or 2.5% soybean phospholipids, of which the lipid content was adjusted with soybean oil. We compared oxidation stability in fillets after the feeding period. In the fillet of fish fed the soybean phospholipidcontaining diets, the thiobarbituric acid reactive substance (TBARS) level following an oxidation test was significantly inhibited compared to that in the fillet of fish fed a soybean oil-containing diet. Similarly, the syntheses of malondialdehyde (MDA) and 4-hydroxyalkenals (HAE) were significantly inhibited. These results suggest that the administration of soybean phospholipids improves the storage stability of fish fillet.
- 社団法人 日本食品科学工学会の論文
- 2008-01-01
著者
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TAKEUCHI Hiroyuki
Central Research Laboratory, The Nisshin OilliO Group
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SEKINE Seiji
Central Research Laboratory, The Nisshin OilliO Group
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MURANO Yoshihiro
Central Research Laboratory, The Nisshin OilliO Group
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Sekine Seiji
Central Research Laboratory The Nisshin Oillio Group
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Takeuchi Hisanao
Department Of Applied Biochemical Chemistry Faculty Of Agriculture Shizuoka University
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Murano Yoshihiro
Central Research Laboratory Of The Nisshin Oillio Group Ltd.
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Takeuchi Hiroyuki
Division Of Healthcare Science Central Research Laboratory The Nisshin Oillio Group Ltd.
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FUNABASHI Tomoko
Central Research Laboratory of The Nisshin OilliO Group, Ltd.
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Takeuchi Hiroyuki
Central Research Laboratory Of The Nisshin Oillio Group Ltd.
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Sekine Seiji
Central Research Laboratory of The Nisshin OilliO Group, LTD.
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