油渍鱼油油氧化抑制剂,姜黄水(Zingiber officinale var. rubrum)用于冷库

Ilevena Rolima Josef, Ardi Kapahang, Dokri Gumolung
{"title":"油渍鱼油油氧化抑制剂,姜黄水(Zingiber officinale var. rubrum)用于冷库","authors":"Ilevena Rolima Josef, Ardi Kapahang, Dokri Gumolung","doi":"10.37033/fjc.v4i2.90","DOIUrl":null,"url":null,"abstract":"Fish is one of the main foods for humans that are rich of proteins, fatty, and minerals that are good for health. Unsaturated fatty acids are very easily oxidized by the presence of catalysts such as oxygen, heat, light, and the presence of metals. Ginger contains antioxidants which can inhibit oxidation of fat or oil. This study aims to inhibit fat oxidation of skipjack fish with the addition of ginger. Skipjack fish soaked in ginger water with a concentration of 10%, 20%, 30% and the control, then saved for 0, 2, 4 days. The fish was extracted by the wet rendering method and then analyzed with 2 parameters, peroxide value and free fatty acids with the titration method. The best concentration in inhibiting lipid oxidation of skipjack fish is at a concentration of 10% and 30%. The peroxide value of cakalang oils is still below the IFOS standard of 3.75 meq O2/kg and the percentage of free fatty acids is still below the standard of 1.5%","PeriodicalId":162138,"journal":{"name":"Fullerene Journal of Chemistry","volume":"84 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Penghambatan Oksidasi Lipid Minyak Ikan Cakalang (Katsuwonus pelamis) Oleh Air Jahe (Zingiber officinale var. rubrum) Selama Penyimpanan Dingin\",\"authors\":\"Ilevena Rolima Josef, Ardi Kapahang, Dokri Gumolung\",\"doi\":\"10.37033/fjc.v4i2.90\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Fish is one of the main foods for humans that are rich of proteins, fatty, and minerals that are good for health. Unsaturated fatty acids are very easily oxidized by the presence of catalysts such as oxygen, heat, light, and the presence of metals. Ginger contains antioxidants which can inhibit oxidation of fat or oil. This study aims to inhibit fat oxidation of skipjack fish with the addition of ginger. Skipjack fish soaked in ginger water with a concentration of 10%, 20%, 30% and the control, then saved for 0, 2, 4 days. The fish was extracted by the wet rendering method and then analyzed with 2 parameters, peroxide value and free fatty acids with the titration method. The best concentration in inhibiting lipid oxidation of skipjack fish is at a concentration of 10% and 30%. The peroxide value of cakalang oils is still below the IFOS standard of 3.75 meq O2/kg and the percentage of free fatty acids is still below the standard of 1.5%\",\"PeriodicalId\":162138,\"journal\":{\"name\":\"Fullerene Journal of Chemistry\",\"volume\":\"84 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-10-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Fullerene Journal of Chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.37033/fjc.v4i2.90\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Fullerene Journal of Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37033/fjc.v4i2.90","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

摘要

鱼是人类的主要食物之一,富含蛋白质、脂肪和矿物质,对健康有益。不饱和脂肪酸很容易在氧、热、光和金属等催化剂的作用下被氧化。生姜含有抗氧化剂,可以抑制脂肪或油的氧化。本研究旨在探讨生姜对鲣鱼脂肪氧化的抑制作用。将鲣鱼分别用浓度为10%、20%、30%和对照的生姜水浸泡,分别保存0、2、4天。采用湿法提取鱼片,用过氧化值和游离脂肪酸2个参数进行滴定分析。抑制鲣鱼脂质氧化的最佳浓度为10%和30%。卡卡郎油的过氧化值仍低于IFOS标准3.75 meq O2/kg,游离脂肪酸百分比仍低于1.5%的标准
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Penghambatan Oksidasi Lipid Minyak Ikan Cakalang (Katsuwonus pelamis) Oleh Air Jahe (Zingiber officinale var. rubrum) Selama Penyimpanan Dingin
Fish is one of the main foods for humans that are rich of proteins, fatty, and minerals that are good for health. Unsaturated fatty acids are very easily oxidized by the presence of catalysts such as oxygen, heat, light, and the presence of metals. Ginger contains antioxidants which can inhibit oxidation of fat or oil. This study aims to inhibit fat oxidation of skipjack fish with the addition of ginger. Skipjack fish soaked in ginger water with a concentration of 10%, 20%, 30% and the control, then saved for 0, 2, 4 days. The fish was extracted by the wet rendering method and then analyzed with 2 parameters, peroxide value and free fatty acids with the titration method. The best concentration in inhibiting lipid oxidation of skipjack fish is at a concentration of 10% and 30%. The peroxide value of cakalang oils is still below the IFOS standard of 3.75 meq O2/kg and the percentage of free fatty acids is still below the standard of 1.5%
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信