Record Details

Effect of Natural Additives on the Fatty Acid Signatures of Green Mussel Perna viridis L. in a Time-Dependent Accelerated Shelf Life Study

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Effect of Natural Additives on the Fatty Acid Signatures of Green Mussel Perna viridis L. in a Time-Dependent Accelerated Shelf Life Study
Not Available
 
Creator Joseph,Deepu
Chakraborty,Kajal
Chakkalakal,Selsa Jose
 
Subject Natural Additives
Fatty Acid Signatures
Green Mussel
Perna viridis
Time-Dependent Accelerated Shelf Life Study
 
Description Not Available
The present study identified the freeze-dried concentrate of green mussel to possess valuable nutritional properties with respect to long-chain polyunsaturated fatty acids. The freeze-dried concentrate (C0) was stabilized with different ratios of naturally derived antioxidative oleoresins of Rosmarinus officinalis and Curcuma longa along with trace amounts of other natural additives to obtain four combinations (C1, C2, C3 and C4) and was subjected to accelerated shelf storage for 90 days (d90) to understand their role in retaining the desired nutritional composition. A threshold level of oleoresins of C. longa : R. officinalis (0.8:0.4%) was sufficient for optimum antioxidant activity, and further addition of endogenous antioxidants did have negative impacts on stability of the polyunsaturated fatty acid compositions of the green mussel concentrate. The combinations C2 and C4 effectively arrested the isomeric conversion of cis polyunsaturated fatty acids to their trans conformers at d0 and d90 than recorded in C0.
Not Available
 
Date 2021-09-17T04:07:08Z
2021-09-17T04:07:08Z
2014
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/63491
 
Language English
 
Relation Not Available