文摘
英文文摘
声明
CHAPTER Ⅰ : LITERATURE REVIEW
1.1 General introduction
1.2 Lipid oxidation process in fish
1.3 Factors influencing lipid oxidation
1.4 Antioxidant additions to prevent lipid oxidation
1.5 Antioxidant mechanisms
1.6 AIMS AND OBJECTIVES
1.6.1 General objective
1.6.2 Specific objective
CHAPTER Ⅱ : EXTRATION AND ANTIOXIDANT ACTMTY OF GREEN TEA POLYPHENOL
2.1 INTRODUCTION
2.2 MATERIALS AND METHODS
2.2.1 Chemicals
2.2.2 Extraction of tea polyphenols
2.2.3 Effect of extraction temperature, and solvent concentration
2.2.4 Determination of total polyphenols in tea solution
2.2.5 Coiorimetric Analysis of catechin in the tea solution
2.2.6 Radical-scavenging activity (RSA) of GTP
2.2.7 Reducing power assay
2.2.8 Statistical analysis
2.3 RESULTS AND DICUSSION
2.3.1 Extraction of GTP
2.3.2 Effect of extraction temperature, and solvent concentration
2.3.3 Total polyphenois determination in the tea solution
2.3.4 Quantification of catechin in the tea solution
2.3.5 Radical-scavenging activity (RSA) assay of GTP
2.3.6 Reducing power assay
2.4 CONCLUSION
CHAPTER Ⅲ: EFFECT OF GREEN TEA POLYPHENOL ON THE LIPID OXIDATION OF CARP (Cyprinus carpio L.) AND CATFISH (Clarias gariepinus) DURING REFIGERATED STORAGE AT 4℃
3.1 INTRODUCTION
3.2 MATERIALS AND METHODS
3.2.1 Chemicals
3.2.2 Samples and samples preparation
3.2.3 Conventionality components analysis
3.2.4 Fatty acid analysis
3.2.5 Determination of water soluble protein (WSP) and salt soluble protein (SSP)
3.2.6 Measurement of pH Changes
3.2.7 Determination of Ca2+-ATPase activity
3.2.8 Determination of SHs of Actomyosin
3.2.9 Determination of peroxide values
3.2.10 Determination of TBARS
3.2.11 Determination of Free Fatty Acids (FFA) value
3.2.12 Microbiological analysis
3.2.13 Sensory evaluation
3.2.14 Statistical analysis
3.3 RESULTS AND DISCUSSION
3.3.1 Conventionality components of fish samples
3.3.2 Fatty acid analysis for fish samples
3.3.3 Changes of water soluble protein and salt soluble protein content during storage
3.3.4 Changes of pH during storage
3.3.5 Changes of Ca2+-ATPase activity during storage
3.3.6 Changes of Protein SH values during storage
3.3.7 Changes of peroxide values during storage
3.3.8 Changes of TBARS during storage
3.3.9 Changes of free fatty acids value during storage
3.3.10 Microbiological changes during refrigerated storage
3.3.11 Sensory evaluation during refrigerated storage
3.4 CONCLUSION
CHAPTER Ⅳ: COMPARATIVE STUDY OF THE EFFECTS OF DIFFERENT GREEN TEA POLYPHENOLS ON THE QUALITY OF DRIED CARP AND CATFISH DURING AMBIANT STORAGE
4.1 INTRODUCTION
4.2 MATERIALS AND METHODS
4.2.1 Chemicals
4.2.2 Fish Samples Preparation
4.2.3 Evaluation of the antioxidative activity of GTP
4.2.4 Changes of the moisture content during drying
4.2.5 Changes of the pH value
4.2.6 Measurement of VBN
4.2.7 Determination of POV
4.2.8 Measurement of TBARS
4.2.9 Determination FFA value
4.2.10 Fatty acid analysis of fish samples
4.2.11 Sensory evaluation
4.2.12 Statistical analysis
4.3 RESULTS AND DISCUSSION
4.3.1 Evaluation of the antioxidative activity of GTP
4.3.2 Changes of the moisture content of carp and catfish fillets during drying
4.3.3 Changes in the pH value during ambient storage
4.3.4 Changes of VBN during ambient storage
4.3.5 Changes of POV during ambient storage
4.3.6 Changes of TBARS during ambient storage
4.3.7 Changes of FFA value during ambient storage
4.3.8 Fatty acid profile during ambient storage
4.3.9 Sensory evaluation during ambient storage
4.4 CONCLUSION
GENERAL CONCLUSIONS
REFERENCES
AKNOWLEDGMENTS
LIST OF PUBLICATIONS
