The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products: A Project Report in Advanced Food Chemistry

Name: The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products: A Project Report in Advanced Food Chemistry
Brand: Grin Verlag
SKU: 9783668900813
Price: 2140.0 INR
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ISBN13: 9783668900813
Binding: Paperback
Subject: N/A
Publisher: Grin Verlag
Publisher Imprint: Grin Verlag
Publication Date: March 26, 2019
Pages: 30
Original Price: USD 25.5
Language: English
Edition: N/A
Item Weight: 50 grams
BISAC Subject(s): Chemistry / Organic and Food Science / General

About The Book

Project Report from the year 2017 in the subject Chemistry - Food Chemistry, grade: 7.0, University of Copenhagen (Food Science and Technology), course: Advanced Food Chemistry, language: English, abstract: This work analyzes the effects of the antioxidant Ethoxyquin on fish products. The synthetic antioxidant Ethoxyquin is widely used, specifically in the fishmeal industry in order to prevent the fishmeal from lipid oxidation. New implemented regulations of EU do not allow to incorporate any traces of EQ on feed in some countries within the Europe. But in many countries, it is used in some spices like rosemary and chilli to preserve their color. The toxicity of EQ is the major problem which creates some harmful effects on human and animals when animals are fed with the feed containing EQ. At the same time, humans are affected indirectly by other means. The project report tries to present the physical and chemical properties of EQ, its working mechanism as an antioxidant in fishmeal, positive and negative attributes of EQ on feed, feed ingredients, human and animals, regulations and requirements of the incorporation of EQ on different feed, the reauthorization part and the replacement of EQ by some alternative natural and/or synthetic compounds as well. Three major synthetic antioxidants are used in food industry especially in processed feed such as fishmeal. These are Ethoxyquin (6-ethoxy-1,2-dihydro-2,2,4-trimethylquinoline) (EQ), Butylated Hydroxytoluene (2,6-di-tert-butyl-p-cresol) (BHT) and Butylated Hydroxyanisole (tert-butyl-4-hydroxyanisole) (BHA). Other synthetic antioxidants such as octylgallate and propylgallate have no significant role, even though among all the synthetic antioxidants, ethoxyquin is mostly used because of its low production costs and higher antioxidative effect. Ethoxyquin has been widely used in fishmeal as an antioxidant and its antioxidant capacity through free radical scavenging mechanism has been widely understood. However, when t

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