Racemization kinetics of aspertic acid in fish material under different conditions of moisture, pH, and oxygen pressure
Articolo
Data di Pubblicazione:
1999
Citazione:
Racemization kinetics of aspertic acid in fish material under different conditions of moisture, pH, and oxygen pressure / U. Luzzana, T. Mentasti, J. Opstvedt, E. Nygard, V.M. Moretti, F. Valfrè. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 47:7(1999), pp. 2879-2884.
Abstract:
The racemization kinetics of aspartic acid in heat-treated whole herring have been studied under conditions of treatment comparable to those that may occur in processing of fish meal. D-Aspartic acid content in the samples has been measured by RP-HPLC with precolumn automatic derivatization. The major parameters affecting the rate of racemization of aspartic acid k(Asp) have been demonstrated to be temperature (elevation of temperature from 95 to 120 °C resulted in an increase of k(Asp) from 0.46 to 3.39 x 10-3 min-1), moisture of the raw material (reduction of the moisture content of the raw material from 80 to 15% lowered k(Asp) measured at 95 °C from 0.46 to 0.06 x 10-3 min-1), and to a lesser extent, pH (k(Asp) at 95 °C was lowered from 0.46 to 0.37 x 10-3 min-1 following a decrease of pH from 7.0 to 4.0). No significant effects on the racemization rate of aspartic acid was observed for reducing the oxygen pressure to 0.8 %. The results from the present study show that the content of D-aspartic acid in fish material is a function of heat exposure and may be used to predict the thermal history of fish meal.
Tipologia IRIS:
01 - Articolo su periodico
Elenco autori:
U. Luzzana, T. Mentasti, J. Opstvedt, E. Nygard, V.M. Moretti, F. Valfrè
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