Zusammenfassung
Lipidschäden während des Abkochens von zwei Thunfisch-Arten (Thunnus obesus undTh. thynnus) wurden untersucht. Fluorescenzmeßungen in verschiedenen Wellenlängenbereichen wurden mit anderen Methoden verglichen, die zur Bestimmung von Lipidschäden gebraucht werden. Als Ergebnis der Wärmebehandlung wurde eine Fluorescenzverschiebung zu höheren Wellenlängenmaxima offenbar; gleichzeitig zeigten die Qualitätskriterien eine verstärkte Lipidschädigung (Carbonylbildung und Bräunungsentwicklung sowie Zunahme von freien Fettsäuren). Die Fluorescenzverhältnisse zwischen 393/460 nm und 327/415 nm (Maxima) zeigten weniger Abhängigkeit von den Proben als andere Lipidschädenmessungen.
Abstract
The damage to tuna fish lipids induced by cooking was investigated in theThunnus obesus andTh. thynnus varieties, using conventional and fluorescence detection methods, and the results were compared. As a consequence of thermal processing, the peaks at longer wavelengths increased, which correlated with other conventional indices of lipid damage (i.e. carbonyl compound formation, browning and increases in the free fatty acid content). A special significance was given to the fluorescence ratio between the maxima of the excitation emission data at 393/460 nm and 327/415 nm; increases in this ratio as a result of cooking were less dependent on the samples than were other conventional methods of measuring lipid damage.
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Aubourg, S., Medina, I. & Pérez-Martín, R. A comparison between conventional and fluorescence detection methods of cooking-induced damage to tuna fish lipids. Z Lebensm Unters Forch 200, 252–255 (1995). https://doi.org/10.1007/BF01187514
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DOI: https://doi.org/10.1007/BF01187514