The Experts below are selected from a list of 192 Experts worldwide ranked by ideXlab platform
T. H. Wu - One of the best experts on this subject based on the ideXlab platform.
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stabilizing oils from smoked pink salmon Oncorhynchus gorbuscha
Journal of Food Science, 2009Co-Authors: C K Bower, K. A. Hietala, A. C.m. Oliveira, T. H. WuAbstract:: Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 °C) during smoking unexpectedly produced oils with fewer products of oxidation than their unprocessed counterparts, as measured by peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and fatty acids (FA). Higher temperatures and longer smoking times resulted in correspondingly lower quantities of oxidative products in the oils. Fatty acid methyl ester (FAME) analysis of smoke-processed oils confirmed that polyunsaturated fatty acids (PUFA) were not being destroyed. Smoke-processing also imparted antioxidant potential to the extracted oils. Even when antioxidants, such as ethoxyquin or butylated hydroxytoluene, were added to raw oils, the smoke-processed oils still maintained lower levels of oxidation after 14 d of storage. However, decreased antioxidant capacity of smoke-processed oils was noted when they were heated above 75 °C. Vitamin studies supported the antioxidant results, with smoke-processed oils displaying higher levels of α-tocopherol than raw oils. Results suggest that smoking salmon prior to oil extraction can protect valuable PUFA-rich oils from oxidation. Improved preservation methods for marine oils may extend their usefulness when added as a supplement to enhance levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in foods.
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Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha)
Journal of Food Science, 2009Co-Authors: C K Bower, K. A. Hietala, A. C.m. Oliveira, T. H. WuAbstract:Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 degrees C) during smoking unexpectedly produced oils with fewer products of oxidation than their unprocessed counterparts, as measured by peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and fatty acids (FA). Higher temperatures and longer smoking times resulted in correspondingly lower quantities of oxidative products in the oils. Fatty acid methyl ester (FAME) analysis of smoke-processed oils confirmed that polyunsaturated fatty acids (PUFA) were not being destroyed. Smoke-processing also imparted antioxidant potential to the extracted oils. Even when antioxidants, such as ethoxyquin or butylated hydroxytoluene, were added to raw oils, the smoke-processed oils still maintained lower levels of oxidation after 14 d of storage. However, decreased antioxidant capacity of smoke-processed oils was noted when they were heated above 75 degrees C. Vitamin studies supported the antioxidant results, with smoke-processed oils displaying higher levels of alpha-tocopherol than raw oils. Results suggest that smoking salmon prior to oil extraction can protect valuable PUFA-rich oils from oxidation. Improved preservation methods for marine oils may extend their usefulness when added as a supplement to enhance levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in foods.
C K Bower - One of the best experts on this subject based on the ideXlab platform.
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stabilizing oils from smoked pink salmon Oncorhynchus gorbuscha
Journal of Food Science, 2009Co-Authors: C K Bower, K. A. Hietala, A. C.m. Oliveira, T. H. WuAbstract:: Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 °C) during smoking unexpectedly produced oils with fewer products of oxidation than their unprocessed counterparts, as measured by peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and fatty acids (FA). Higher temperatures and longer smoking times resulted in correspondingly lower quantities of oxidative products in the oils. Fatty acid methyl ester (FAME) analysis of smoke-processed oils confirmed that polyunsaturated fatty acids (PUFA) were not being destroyed. Smoke-processing also imparted antioxidant potential to the extracted oils. Even when antioxidants, such as ethoxyquin or butylated hydroxytoluene, were added to raw oils, the smoke-processed oils still maintained lower levels of oxidation after 14 d of storage. However, decreased antioxidant capacity of smoke-processed oils was noted when they were heated above 75 °C. Vitamin studies supported the antioxidant results, with smoke-processed oils displaying higher levels of α-tocopherol than raw oils. Results suggest that smoking salmon prior to oil extraction can protect valuable PUFA-rich oils from oxidation. Improved preservation methods for marine oils may extend their usefulness when added as a supplement to enhance levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in foods.
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Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha)
Journal of Food Science, 2009Co-Authors: C K Bower, K. A. Hietala, A. C.m. Oliveira, T. H. WuAbstract:Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 degrees C) during smoking unexpectedly produced oils with fewer products of oxidation than their unprocessed counterparts, as measured by peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and fatty acids (FA). Higher temperatures and longer smoking times resulted in correspondingly lower quantities of oxidative products in the oils. Fatty acid methyl ester (FAME) analysis of smoke-processed oils confirmed that polyunsaturated fatty acids (PUFA) were not being destroyed. Smoke-processing also imparted antioxidant potential to the extracted oils. Even when antioxidants, such as ethoxyquin or butylated hydroxytoluene, were added to raw oils, the smoke-processed oils still maintained lower levels of oxidation after 14 d of storage. However, decreased antioxidant capacity of smoke-processed oils was noted when they were heated above 75 degrees C. Vitamin studies supported the antioxidant results, with smoke-processed oils displaying higher levels of alpha-tocopherol than raw oils. Results suggest that smoking salmon prior to oil extraction can protect valuable PUFA-rich oils from oxidation. Improved preservation methods for marine oils may extend their usefulness when added as a supplement to enhance levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in foods.
Stanley D. Rice - One of the best experts on this subject based on the ideXlab platform.
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cytochrome p4501a induction in oil exposed pink salmon Oncorhynchus gorbuscha embryos predicts reduced survival potential
Marine Ecology Progress Series, 2005Co-Authors: Mark G. Carls, Ron A. Heintz, G. D. Marty, Stanley D. RiceAbstract:Cytochrome P4501A (CYP1A) induction in pink salmon Oncorhynchus gorbuscha embryos exposed to crude oil is linked to adverse effects at cellular, organism and population levels, and can be used to predict these responses. When combined with the results of an experiment designed to examine CYP1A induction during embryonic stages and growth after emergence, results from a series of experiments spanning 4 other brood years demonstrated that CYP1A induction is related to a variety of lethal and sublethal effects, including poorer marine survival, reduced growth and abnormalities. The lowest observed effective concentration of total polynuclear aromatic hydro- carbons (TPAH) in water that caused significant physiological responses, including reduced size 6 mo after exposure ended (<0.94 µg l -1 ), was less than the lowest concentration that caused significant CYP1A induction (<3.7 µg l -1 ). Thus, CYP1A induction is not only a biomarker, it can be considered a bioindicator; induction in early life stages implies long-term negative consequences for the individ- ual and the population.
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Cytochrome P4501A induction in oil-exposed pink salmon Oncorhynchus gorbuscha embryos predicts reduced survival potential
Marine Ecology Progress Series, 2005Co-Authors: Mark G. Carls, Ron A. Heintz, G. D. Marty, Stanley D. RiceAbstract:Cytochrome P4501A (CYP1A) induction in pink salmon Oncorhynchus gorbuscha embryos exposed to crude oil is linked to adverse effects at cellular, organism and population levels, and can be used to predict these responses. When combined with the results of an experiment designed to examine CYP1A induction during embryonic stages and growth after emergence, results from a series of experiments spanning 4 other brood years demonstrated that CYP1A induction is related to a variety of lethal and sublethal effects, including poorer marine survival, reduced growth and abnormalities. The lowest observed effective concentration of total polynuclear aromatic hydro- carbons (TPAH) in water that caused significant physiological responses, including reduced size 6 mo after exposure ended (
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Effects of oil exposure on pink salmon, Oncorhynchus gorbuscha, alevins in a simulated intertidal environment
Marine Environmental Research, 2003Co-Authors: Adam Moles, Malin M. Babcock, Stanley D. RiceAbstract:Abstract Pink salmon, Oncorhynchus gorbuscha , alevins (5 and 60 days after hatching) were continuously or intermittently exposed for 30 days to the water-soluble fraction (WSF) of Cook Inlet crude oil in fresh water or in a simulated freshwater-seawater cycle. Alevins exposed to 0·7−2·4 mg/liter WSF in the simulated tidal cycle were more sensitive to oil, had reduced yolk reserves, and accumulated more hydrocarbons than did alevins exposed to the same concentrations in fresh water. Alevins in fresh water were more sensitive to continuous than to intermittent exposures. In all exposures, 60-day alevins were more severely affected than were 5-day alevins.
K. A. Hietala - One of the best experts on this subject based on the ideXlab platform.
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stabilizing oils from smoked pink salmon Oncorhynchus gorbuscha
Journal of Food Science, 2009Co-Authors: C K Bower, K. A. Hietala, A. C.m. Oliveira, T. H. WuAbstract:: Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 °C) during smoking unexpectedly produced oils with fewer products of oxidation than their unprocessed counterparts, as measured by peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and fatty acids (FA). Higher temperatures and longer smoking times resulted in correspondingly lower quantities of oxidative products in the oils. Fatty acid methyl ester (FAME) analysis of smoke-processed oils confirmed that polyunsaturated fatty acids (PUFA) were not being destroyed. Smoke-processing also imparted antioxidant potential to the extracted oils. Even when antioxidants, such as ethoxyquin or butylated hydroxytoluene, were added to raw oils, the smoke-processed oils still maintained lower levels of oxidation after 14 d of storage. However, decreased antioxidant capacity of smoke-processed oils was noted when they were heated above 75 °C. Vitamin studies supported the antioxidant results, with smoke-processed oils displaying higher levels of α-tocopherol than raw oils. Results suggest that smoking salmon prior to oil extraction can protect valuable PUFA-rich oils from oxidation. Improved preservation methods for marine oils may extend their usefulness when added as a supplement to enhance levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in foods.
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Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha)
Journal of Food Science, 2009Co-Authors: C K Bower, K. A. Hietala, A. C.m. Oliveira, T. H. WuAbstract:Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 degrees C) during smoking unexpectedly produced oils with fewer products of oxidation than their unprocessed counterparts, as measured by peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and fatty acids (FA). Higher temperatures and longer smoking times resulted in correspondingly lower quantities of oxidative products in the oils. Fatty acid methyl ester (FAME) analysis of smoke-processed oils confirmed that polyunsaturated fatty acids (PUFA) were not being destroyed. Smoke-processing also imparted antioxidant potential to the extracted oils. Even when antioxidants, such as ethoxyquin or butylated hydroxytoluene, were added to raw oils, the smoke-processed oils still maintained lower levels of oxidation after 14 d of storage. However, decreased antioxidant capacity of smoke-processed oils was noted when they were heated above 75 degrees C. Vitamin studies supported the antioxidant results, with smoke-processed oils displaying higher levels of alpha-tocopherol than raw oils. Results suggest that smoking salmon prior to oil extraction can protect valuable PUFA-rich oils from oxidation. Improved preservation methods for marine oils may extend their usefulness when added as a supplement to enhance levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in foods.
A. C.m. Oliveira - One of the best experts on this subject based on the ideXlab platform.
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stabilizing oils from smoked pink salmon Oncorhynchus gorbuscha
Journal of Food Science, 2009Co-Authors: C K Bower, K. A. Hietala, A. C.m. Oliveira, T. H. WuAbstract:: Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 °C) during smoking unexpectedly produced oils with fewer products of oxidation than their unprocessed counterparts, as measured by peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and fatty acids (FA). Higher temperatures and longer smoking times resulted in correspondingly lower quantities of oxidative products in the oils. Fatty acid methyl ester (FAME) analysis of smoke-processed oils confirmed that polyunsaturated fatty acids (PUFA) were not being destroyed. Smoke-processing also imparted antioxidant potential to the extracted oils. Even when antioxidants, such as ethoxyquin or butylated hydroxytoluene, were added to raw oils, the smoke-processed oils still maintained lower levels of oxidation after 14 d of storage. However, decreased antioxidant capacity of smoke-processed oils was noted when they were heated above 75 °C. Vitamin studies supported the antioxidant results, with smoke-processed oils displaying higher levels of α-tocopherol than raw oils. Results suggest that smoking salmon prior to oil extraction can protect valuable PUFA-rich oils from oxidation. Improved preservation methods for marine oils may extend their usefulness when added as a supplement to enhance levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in foods.
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Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha)
Journal of Food Science, 2009Co-Authors: C K Bower, K. A. Hietala, A. C.m. Oliveira, T. H. WuAbstract:Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 degrees C) during smoking unexpectedly produced oils with fewer products of oxidation than their unprocessed counterparts, as measured by peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and fatty acids (FA). Higher temperatures and longer smoking times resulted in correspondingly lower quantities of oxidative products in the oils. Fatty acid methyl ester (FAME) analysis of smoke-processed oils confirmed that polyunsaturated fatty acids (PUFA) were not being destroyed. Smoke-processing also imparted antioxidant potential to the extracted oils. Even when antioxidants, such as ethoxyquin or butylated hydroxytoluene, were added to raw oils, the smoke-processed oils still maintained lower levels of oxidation after 14 d of storage. However, decreased antioxidant capacity of smoke-processed oils was noted when they were heated above 75 degrees C. Vitamin studies supported the antioxidant results, with smoke-processed oils displaying higher levels of alpha-tocopherol than raw oils. Results suggest that smoking salmon prior to oil extraction can protect valuable PUFA-rich oils from oxidation. Improved preservation methods for marine oils may extend their usefulness when added as a supplement to enhance levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in foods.
