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Showing 1 to 20 of 26 for “"rancidity"”.
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Various factors that affect hydrolytic rancidity in rice bran
… by-product of milling, is prone to hydrolytic rancidity due to active lipases. To assess the loss of quality, free fatty acids (FFA) in raw bran were measured over 48 hour period. Cultivar, farming technique, harvest year, milling conditions and degree of milling (DOM) were the factors examined …
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Characterization and control of ketonic rancidity in the lauric acid oils.
Ketonic rancidity is associated with the lauric acid oils and butterfat. It arises when short and intermediate carbon chain length fatty acids (C6 to C14) are converted into methyl ketones (C5 to C13) by certain fungi. Ketonicrancidity will not occur in fats and oils that do not contain these fatty …
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Free Fatty Acids Associated with Induced Rancidity in Cream and Butter
… industry today is the flavor defect known as rancidity. This defect has been recognized for some time, but recent trends in milk handling have increased the problem of rancidity. Recently the dairy industry on the farm has changed to the increased use of pipeline milkers and bulk handling of …
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The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed
This study examined the effects of guar gum and xanthan gum on flax supplemented breads through objective and sensory testing. Breads containing flaxseed and gums were found to have a significantly (p<0.05) higher water activity than the control bread. Control bread was also found to have a higher …
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The Effects of Rancid Milk on Cheddar Cheese
… serious defects .of fluid milk is hydrolytic rancidity. Although not a new problem, recent practices in the dairy industry have increased its incidence. On the farm, the use of pipeline milking and transferring systems, in conjunction with bulk cooling and storage, involves excessive agitation …
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Application of chromatographic and spectroscopic techniques in the evaluation of the lipid fraction of animal products
… unpalatable odour and flavour called rancidity. In addition to unpalatability, rancidity may give rise to toxic levels of certain compounds like aldehydes, hydroperoxides, epoxides and cholesterol oxidation products. In this PhD study chromatographic and spectroscopic techniques were …
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The Efficacy of Using Natural Antioxidant Blends to Control Oxidative Rancidity in Headed and Gutted, Filleted, and Minced Rainbow Trout (Oncorhynchus mykiss) During Frozen Storage
The antioxidant properties of various blends of rosemary extract and tocopherols, either alone or with citric and ascorbic acid, were compared in filleted, headed and gutted, and minced rainbow trout (Oncorhynchus mykiss). The filleted and headed and gutted products were stored at -29 degrees C for …
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The effect of modified atmosphere packaging (MAP) on the shelf- life of refrigerated, cubed turkey thigh meat
… modified atmosphere treatments. MAP1 delayed fat rancidity while MAP2 increased rancidity because of the high amount of oxygen. The redness of turkey thigh meat was increased in both MAPs. MAP2 showed the highest a values up to storage day 12 and then MAP1 had the highest a values on storage days …
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The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread
… of soy as a natural antioxidant against flaxseed rancidity in yeast breads was tested. Variables included: control (100% bread flour); yeast bread with 15% flax meal in place of part of the total bread flour; yeast bread with 15% flax meal and 5% soy; and yeast bread with 15% flax meal and 10% …
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Modified atmosphere packaging of ground turkey thigh meat
… chemical, and instrumental analysis to evaluate rancidity, and sensory flavor changes. Thiobarbituric acid (TBA) tests were conducted to objectively measure changes in oxidative rancidity. Microbial analysis included psychrotrophic, lactic acid, and anaerobic bacteria enumerations, pH …
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Effect of Grape Seed Extract on Oxidative Stability of Meat Systems and a Model System
… the highest degree of control of oxidative rancidity in refrigerated cooked beef and pork patties and in frozen raw beef and pork patties, but not in the model system. WS 0.02% showed an intermediate lipid oxidation delay while OR 0.02% showed almost none, only exhibited a little control in …
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A study of the culinary properties of peanut oil for deep-fat frying
… measured by the smoking point, free acidity, and rancidity changes of the oils. Since the oils for this experiment could not be produced under experimental conditions, certain constants were measured in order to know about the qualities of the oils. These included the iodine number, saponification …
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Sensory and chemical characteristics of lamb, mutton and mechanically deboned turkey meat patties
… packaging, storage conditions, oxidative rancidity, organoleptic evaluation, bacterial counts and quantitative measurement of headspace volatiles by gas chromatography (GC);Film type and storage time in the first experiment showed a highly significant effect on thiobarbituric acid (TBA) …
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The Effect of Antioxidants on Flaxseed Stability in Yeast Bread
… acid were added to flaxmeal breads to prevent rancidity. Six types of yeast leavened breads were evaluated: control (100% bread flour), flaxmeal (15%) bread, and flaxmeal (15%) bread that contained 0.01% respectively of BHA, BHT, BHA and BHT, and ascorbic acid. Vital wheat gluten was added in …
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Effects of UV Irradiation on the Reduction of Bacterial Pathogens and Chemical Indicators of Milk
… The extent of lipid oxidation and hydrolytic rancidity was measured by thiobarbituric acid reactive substances (TBARS) and acid degree values (ADVs). Results indicated that as the UV dose increased, there was a significant increase in TBARS values and ADVs of the milk samples (p < 0.05). Milk …
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Promoting of soybean oil oxidation by the addition of menhaden oil
… Fifteen panelists determined the differences in rancidity of the control and M/S using the directional paired-comparison test. The peroxide values of the control peaked at weeks 2 and 6 while those of M/S reached maxima at weeks 2 and 8. M/S was slightly but not significantly more stable to …
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Functional comparison of soy protein isolate and sodium caseinate in stabilized fat mixtures
… sodium nitrite and water was added to deter fat rancidity. Essentially no fat or water cookout resulted when a stability test of the final mixture was performed. A comparison of the physical characteristics of both the caseinate and soy isolate stabilized fat mixtures was used to speculate …
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Spray Drying of Soymilk
… protect the spray dried soymilk from oxidative rancidity. Tricalcium phosphate was incorporated in dried soymilk to increase the calcium content of soymilk products to an equivalent level in cow's milk powder. This process results in a high quality soymilk powder which, when reconstituted, had …
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An evaluation of the effectiveness of FreshCase® technology to extend the shelf life of beef and pork
… detected, off-odors of putrid, acid, sour and rancidity for FreshCase®-packaged samples were detected, but were present at very low level. Likewise, by the point of spoilage, no significant differences (P > 0.05) were found between samples in control and FreshCase® packages in all off-odors …
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