文章基本信息

标题：Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide
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作者：Raffaele Marrone ; Giorgio Smaldone ; Giuseppe Palma 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2012
卷号：1
期号：6
页码：42-45
DOI：10.4081/ijfs.2012.6.42
语种：English
出版社：PAGEPress Publications
摘要：A new additive formulation containing hydrogen peroxide, citric acid and trisodium acid is illegally used in fishery products due its whitening and antioxidant features. Aim of this study was to evaluate the possible presence of COPs and their role as markers of illegal treatment in anchovies (Engraulis encrasicolus) stored at different temperatures. Sensory analysis was also performed by the specific QIM test. The quantitative determinations (%) of cholesterol oxides (COPs) showed changing amounts during storage. Not always The COPs measured in the treated samples were significantly higher than control samples. Considering the volatility of hydrogen peroxide and the poor repeatability of COPs analyses, as shown in the present study, it is crucial to intensify the control by the Authorities.
关键词：Hydrogen peroxide; COPs; Engraulis encrasicolus