Zeitschriftenartikel: „Rancidity“

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Maté, J. I., M. E. Saltveit und J. M. Krochta. „EFFECT OF OXYGEN CONCENTRATION AND RELATIVE HUMIDITY ON THE RANCIDITY PROCESS OF WALNUTS AND PEANUTS“. HortScience 29, Nr. 5 (Mai 1994): 537b—537. http://dx.doi.org/10.21273/hortsci.29.5.537b.

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Rancidity is a major problem during the storage of shelled peanuts and walnuts. Blanched peanuts, blanched dry roasted peanuts, blanched oil roasted peanuts (all of them extra large Virginia variety) and shelled Persian walnut (Chandler variety) were maintained in closed jars at 37 C. Relative humidity was controlled by saturated salt solutions at 20% and 55%. Oxygen concentration was 21% or reduced to 0.1% by flushing with nitrogen. Samples were taken every 2 weeks for 10 weeks. Peroxide values were measured and volatiles were analyzed to determine the rancidity of the samples. Oxygen concentrations in the jars and nut moisture were also measured. Dry roasted peanuts were the most susceptible to rancidity. Blanched peanuts, without any roasting process, were the most stable. The results quantified the importance of oxygen as a major factor in rancidity at the relative humidities studied. It was concluded that it is possible to quantitatively control the rancidity process by decreasing the oxygen concentration surrounding the nuts.

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Duru, Chidi Edbert, Ijeoma Akunna Duru, Chike Anthony Nweze und Lugard Ukiwe. „Dependence of Storage Material Surfaces on the Oxidative Rancidity Kinetics of Peanut Oil“. International Letters of Chemistry, Physics and Astronomy 65 (April 2016): 27–31. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.65.27.

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The rates of oxidative rancidity of peanut oil in contact with iron, copper, zinc, aluminum, tin, polyethylene (PE), glass and magnesium were studied. The rancidity of the oil in the surfaces made of these materials decreased in the order Mg>Fe>Cu>Sn>Glass>Zn>Al>PE. The order obtained showed that the rancidity process does not depend on the activity of these surfaces, but has a possible link with surface passivity. The values for the rate of rancidity in Mg and Fe surfaces where the process was fastest were 2.08 × 10-5 and 1.39 × 10-5 mmolkg-1hr-1 respectively, while values for the lowest rates of rancidity obtained for Al and PE surfaces were 2.78 × 10-6 and 1.07 × 10-6 mmolkg-1hr-1 respectively. The use of aluminum and PE vessels for the storage of peanut oil would increase its shelf-life by keeping the oil in its original state for a longer period of time.

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Duru, Chidi Edbert, Ijeoma Akunna Duru, Chike Anthony Nweze und Lugard Ukiwe. „Dependence of Storage Material Surfaces on the Oxidative Rancidity Kinetics of Peanut Oil“. International Letters of Chemistry, Physics and Astronomy 65 (06.04.2016): 27–31. http://dx.doi.org/10.56431/p-etpely.

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The rates of oxidative rancidity of peanut oil in contact with iron, copper, zinc, aluminum, tin, polyethylene (PE), glass and magnesium were studied. The rancidity of the oil in the surfaces made of these materials decreased in the order Mg>Fe>Cu>Sn>Glass>Zn>Al>PE. The order obtained showed that the rancidity process does not depend on the activity of these surfaces, but has a possible link with surface passivity. The values for the rate of rancidity in Mg and Fe surfaces where the process was fastest were 2.08 × 10-5 and 1.39 × 10-5 mmolkg-1hr-1 respectively, while values for the lowest rates of rancidity obtained for Al and PE surfaces were 2.78 × 10-6 and 1.07 × 10-6 mmolkg-1hr-1 respectively. The use of aluminum and PE vessels for the storage of peanut oil would increase its shelf-life by keeping the oil in its original state for a longer period of time.

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Cho, Seung-Yong, Jee-Young Kim und Chul Rhee. „Determination of Rancidity of Soybean Oil by near Infrared Spectroscopy“. Journal of Near Infrared Spectroscopy 6, A (Januar 1998): A349—A354. http://dx.doi.org/10.1255/jnirs.222.

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The technique of near-infrared (NIR) reflectance spectroscopy was used in order to test its use as a potential method for determining the rancidity of soybean oils undergoing autoxidation. Commercial soybean oil was used as a substrate and was oxidized at 75°C until the oxidized oil reached the hydroperoxide decomposition stage. Peroxide values (POVs) and acid values (AVs) of the substrate determined by the chemical method were correlated with NIR spectral absorbances. Two wavelengths (2080 and 2020 nm) were selected for the POV calibration, and the resulting coefficient of multiple determination for regression was quite high ( r = 0.9970, SEC = 9.10 meq / kg oil and SEP = 9.67 meq / kg oil). The prediction of oil rancidity by NIR using POV as a reference was found to be accurate in the early stages of oxidation. However, it was undesirable to use the POV calibration equation for the determination of rancidity in the hydroperoxide decomposition stages. Three wavelengths (2008, 1442 and 1752 nm) were used for AV calibration. High correlations were achieved between chemically analyzed AVs and NIR predicted AVs ( r = 0.9987, SEC = 0.127 mg KOH / g oil, and SEP = 0.137 mg KOH / g oil). The AV represented a good indicator for the determination of rancidity of oil undergoing thermal oxidation, whereas evaluation of rancidity using the POV has proven to be difficult due to hydroperoxide decomposition. The result of this study suggested that prediction of rancidity by NIR using POV calibration equation was more precise than using an AV calibration equation in hydroperoxide accumulation stages, whereas the AV calibration equation was a better predictor of oil rancidity than the POV calibration equation at higher POV ranges.

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Berta, Máté, István Molnár, Ádám Zentai, Anita Kecskeméti, Erika Beáta Kerekes, Elvira Nacsa-Farkas, Csilla Gömöri et al. „Preservation effect of cinnamon and clove essential oil vapors on shelled walnut“. Acta Biologica Szegediensis 62, Nr. 2 (30.01.2019): 141–45. http://dx.doi.org/10.14232/abs.2018.2.141-145.

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Shelled walnut (Juglans regia) kernels are prone to rancidity during storage. In this study we examined the preservation effect of cinnamon and clove essential oil (EO) vapors compared to cold storage and vacuum packaging by measuring the hexanal content, indicating rancidity, in stored walnut kernels. Odor and taste of stored shelled walnut was investigated by sensory evaluation and by measuring residues of the main EO components in the kernels. During storage under EO vapors, cinnamaldehyde and eugenol were absorbed on the surface of walnuts in a time-dependent manner changing the odor and taste of the kernels. Clove (Syzygium aromaticum) EO prevented rancidity and EO treated kernels were rated as acceptable by the sensory panel while cinnamon EO treatment increased rancidity compared to the other treatments and the control samples.

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Hong, Sung-Sam, Kisoo Chang, Junhyung Lee und ByungKon Kim. „Rancidity Analysis Management System Based on Machine Learning Using IoT Rancidity Sensors“. Sensors and Materials 31, Nr. 11 (30.11.2019): 3871. http://dx.doi.org/10.18494/sam.2019.2590.

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Li, Bo, Hongjian Chen, Dewei Sun, Boxin Deng, Bin Xu, Ying Dong, Jinwei Li, Fei Wang und Yuanfa Liu. „Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil“. RSC Advances 6, Nr. 43 (2016): 37265–73. http://dx.doi.org/10.1039/c5ra23335f.

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FCIR was used to inhibit lipase and lipoxygenase activities of WG to extend its shelf life. FCIR inhibits rapid hydrolytic and oxidative rancidity of WG in minutes. The optimum water activity for inhibiting both hydrolytic and oxidative rancidity of WG is about 0.186.

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Kim, Sejeong, Jong-Chan Kim, Sunhyun Park, Jinkwi Kim, Yohan Yoon und Heeyoung Lee. „Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging“. Processes 9, Nr. 11 (16.11.2021): 2049. http://dx.doi.org/10.3390/pr9112049.

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Dry aging creates a unique taste and flavor in beef; however, the process also causes rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the correlation between microbial flora in beef and rancidity during dry aging. The round of beef (2.5–3 kg) was dry aged under 1.5 ± 1 °C and 82 ± 5% moisture for 17 weeks. The microflora in the dry aged beef was analyzed by pyrosequencing. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values were also measured. Primers were designed to detect and quantify bacteria using real-time polymerase chain reaction (RT-PCR). The VBN and TBARS values in the dry aged beef depreciated from week 11 of aging. The levels of Streptococcus spp., Pantoea spp., and Pseudomonas spp. significantly changed at around week 11. Quantitative RT-PCR showed that the levels of Pantoea spp. and Streptococcus spp. could be used to identify rancidity during dry aging. Thus, among the microbial flora in dry aged beef, Pantoea spp. and Streptococcus spp. can be used to determine the rancidity of dry aged beef.

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Demydova, A. „Investigation of the relationship between oxidation kinetics and deterioration of sensory characteristics of vegetable oils“. Ukrainian Black Sea region agrarian science 112, Nr. 4 (2021): 89–99. http://dx.doi.org/10.31521/2313-092x/2021-4(112)-9.

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The article investigates the possibility of predicting the appearance of a feeling of rancidity by the main indicators of oil oxidation – peroxide and anisidine numbers. As a result of oxidation at 28 ° C and the access of air oxygen, significant amounts of hydroperoxides (up to 160-180 mmol 1/2O/kg) accumulated, but the feeling of rancidity did not appear. It is proved that according to the kinetics of oils oxidation according to the data of anisidine numbers, it is possible to predict the moment of deterioration of the organoleptic characteristics of oils. Key words: oxidation, rancidity, vegetable oils, anisidine number, aldehydes, peroxide number, hydroperoxides.

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Kadir, Shabri Putra Wirman, Sri Fitria Retnawaty und Aji Suroso. „PENGGUNAAN KAYU MANIS (Cinnamomum burmani) UNTUK MENGATASI KETENGIKAN PADA MINYAK KELAPA SECARA TRADISIONAL“. Photon: Jurnal Sain dan Kesehatan 5, Nr. 2 (30.05.2015): 81–88. http://dx.doi.org/10.37859/jp.v5i2.591.

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Coconut oil is an oil produced from coconuts. Based on the high levels of saturated fatty acids and lauric acid (anti-microbial) makes coconut oil as an oil that has the highest quality of other oils. But if oil is stored in a long time it will cause rancidity. Rancidity can be caused by several factors such as oxidation and hydrolysis reactions. One way to overcome this is to add antioxidant rancidity. Antioxidants can be found in everyday life, such as the onion, cloves, betel leaf and cinnamon. In this study using cinnamon oil as an antioxidant and pH were tested for physical parameters such as viscosity, Density, conductivity, resistivity, and the smell test. The results of the pH test and demonstrate physical if cinnamon can prevent oil from rancidity based on the length of storage. And the addition of cinnamon to a maximum of 8 grams are in 50 ml of coconut oil has a pH value, Viscosity, Density, conductivity, resistivity, and the test odors better than the other samples.

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Faiqoh, Areza Febriyanti. „PENGARUH EKSTRAK DAUN THE HIJAU (CAMELLIA SINENSIS) PADA PEMBUATAN NAGET DAGING SAPI TERHADAP DAYA AWET“. JURNAL PETERNAKAN NUSANTARA 6, Nr. 2 (17.10.2020): 75. http://dx.doi.org/10.30997/jpn.v6i2.2097.

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Green tea (Camellia sinensis) contains active compounds in the form of polyphenols which can function as natural preservatives for food products as nuggets. This study was conducted to study the effect of using green tea leaf extract on the process of making beef nuggets for shelf life (total number of bacteria, rancidity and early spoilage), and determine the best concentration of green tea leaf extract which can produce the best preservation of beef nuggets. This research was conducted at the Animal Product Processing Technology Laboratory (TPPP), Faculty of Animal Husbandry and Test Service Laboratory, Faculty of Agricultural Industrial Technology, Padjadjaran University on March 2019. This research was conducted experimentally using a Randomized Complete Design with the utilization of green tea leaf extract in 0, 0.5, 1, and 1.5%, the measured variable is the total number of bacteria, rancidity and early spoilage. The results showed that the addition of green tea leaf extract 0,5% (P2), 1% (P3), and 1,5% (P4) had a significant effect (P<0,05) on the total number of bacteria, value of rancidity and time of early spoilage compared to 0% (P1). Addition of green tea leaf extract in 1.5% to beef nuggets gave the best results for the shelf life of beef nuggets with the total number of bacteria 99.71 × 105 CFU/g, the value of rancidity 0.53 mg malonaldehyde/kg, and the time of early spoilage was 1061.20 minutes.Keywords : green tea, Nuggets, total number of bacteria, rancidity, early spoilage

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Schaich, Karen M. „Rancidity in foods (3rd edn)“. Trends in Food Science & Technology 6, Nr. 9 (September 1995): 318–19. http://dx.doi.org/10.1016/s0924-2244(00)89164-5.

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Mangalisu, Azmi, und Armita Permatasari. „Ketengikan Daging Ayam Kampung Unggul Sinjai (AKUSI) Yang Dimarinasi Menggunakan Bubuk Kulit Nanas dan Waktu Marinasi Yang Berbeda“. Jurnal Ilmu Peternakan Terapan 4, Nr. 1 (10.12.2020): 1–6. http://dx.doi.org/10.25047/jipt.v4i1.2343.

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Ayam Kampung Unggul Sinjai (AKUSI) is a type of native chicken that is slaugthered when culled,has tough and easily rancid. The marination process using pineapple peel powder is expected toreduce meat rancidity. The purpose of this study was to carry out a marination process usingpineapple peel powder at different times and its effect on meat rancidity. This study used aCompletely Randomized Design (CRD) factorial pattern with 2 factors, namely the marinationprocess using pineapple peel powder and different times. The variables tested in this study werethe pH and TBA value. The data obtained were analyzed by analysis of variance and further testedthe Least Significant Difference (LSD). The results showed that culled AKUSI rancidity could bereduced by marination process using pineapple peel powder. The provision of pineapple peelpowder at 15% with 90 minutes marination time was the best marination to reduce the meatrancidity.

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Mária Nagy, Zoltán Győri und Mária Borbélyné Varga. „Methods for detention of lipid rancidity“. Acta Agraria Debreceniensis, Nr. 50 (16.12.2012): 117–20. http://dx.doi.org/10.34101/actaagrar/50/2576.

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There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system.

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Hamilton, R. J., und K. G. Berger. „Lipids and oxygen-is rancidity avoidable?“ Journal of Chemical Technology & Biotechnology 55, Nr. 4 (24.04.2007): 398–99. http://dx.doi.org/10.1002/jctb.280550417.

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Ebrahimzadeh, Asghar, Farhad Pirzad, Hamidreza Tahanian und Morteza Soleimani Aghdam. „Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels“. Food technology and biotechnology 57, Nr. 4 (2019): 554–60. http://dx.doi.org/10.17113/ftb.57.04.19.6380.

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Because of the higher content of unsaturated fatty acids (UNSFA) and phenolics, walnut kernels are vulnerable to oxidative rancidity and browning due to unfavorable postharvest handling procedures. This study investigates the impact of gum arabic coating enriched with γ-aminobutyric acid (GABA) on oxidative rancidity and browning of kernels during storage at 20 °C. The results showed that the walnut kernels coated with gum arabic (5 %) enriched with GABA (0.1 mM) exhibited lower oxidative rancidity and browning, manifested by lower peroxide value and malondialdehyde accumulation along with higher whiteness index. Moreover, kernels had higher UNSFA/SFA ratio as a response to lower lipoxygenase activity and H2O2 accumulation. The reduced oxidative browning in coated kernels was accompanied with lower polyphenol oxidase and higher phenylalanine ammonia-lyase activity leading to higher accumulation of phenolics and increased DPPH• scavenging capacity. Based on our findings, gum arabic coating (5 %) enriched with GABA (0.1 mM) may have a commercial potential for maintaining nutritional quality of walnut kernels.

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BARBUT, S., H. H. DRAPER und M. HADLEY. „Lipid Oxidation in Chicken Nuggets as Affected by Meat Type, Phosphate and Packaging“. Journal of Food Protection 52, Nr. 1 (01.01.1989): 55–58. http://dx.doi.org/10.4315/0362-028x-52.1.55.

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Chicken nuggets were manufactured from either hand deboned chicken breast meat or mechanically deboned chicken meat (MDCM) obtained from backs and necks. The effects of vacuum packaging and sodium acid pyrophosphate (SAPP) on lipid oxidation during 6 weeks of frozen storage were studied. Malondialdehyde (MDA) concentrations, determined by an HPLC procedure, was used as an index of oxidative rancidity. Breast meat nuggets were less prone to oxidation than MDCM nuggets. Vacuum packaged breast meat nuggets containing SAPP exhibited the least oxidative rancidity. However, the addition of SAPP to MDCM nuggets significantly reduced lipid oxidation (P<0.05), and resulted in MDA values not significantly different from the breast meat nuggets without SAPP. Differences in fatty acid composition at the beginning and the end of the storage period indicated that certain long chain polyunsaturated fatty acids were the main sources of oxidative rancidity. Sensory evaluation yielded results which were in close agreement with the MDA data.

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Grassi, Thiago Luís Magnani, Marcelo Tacconi de Siqueira Marcos und Elisa Helena Giglio Ponsano. „Control of the lipid oxidation in Nile tilapia feed“. Ciência Rural 46, Nr. 9 (September 2016): 1675–77. http://dx.doi.org/10.1590/0103-8478cr20151612.

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ABSTRACT: The purpose of this research was to investigate the progress of the rancidity in Nile tilapia diets containing bacterial biomass of Rubrivivax gelatinosus . Six experimental treatments comprised basal diet (negative control), diet with asthaxanthin (positive control) and 4 diets with different concentrations of the bacterial biomass. The thiobarbituric acid assay for rancidity analyses were accomplished after 6 and 12 months of diets storage. It was concluded that Rubrivivax gelatinosus biomass minimized the racidity in Nile tilapia diets in 32.52 to 44.72% at 6 months and in 37.85 to 52.37% at 12 months of storage.

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Vaghela, Keyur D., Bhavesh N. Chaudhary, Bhavbhuti Manojbhai Mehta, V. B. Darji und K. D. Aparnathi. „Comparative appraisal of Kreis methods for the assessment of incipient rancidity in ghee“. British Food Journal 120, Nr. 1 (02.01.2018): 240–50. http://dx.doi.org/10.1108/bfj-04-2017-0235.

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Purpose There are various Kreis tests reported in the literature with wide variations in the procedure. The purpose of this paper is to select the most suitable and reliable method for the rancidity evaluation in ghee. Design/methodology/approach Ghee samples were prepared from butter by the direct cream method. They were assessed for early-stage oxidative deterioration by four Kreis tests in an accelerated storage trial at intervals of 48 h. The amount of ghee samples, amount of reagents (chloroform, 30 percent trichloroacetic acid, 1 percent phloroglucinol, and ethanol), incubation temperature and duration were different in the four tests. For each method, the ghee samples were also monitored for changes in flavor at intervals of 48 h by sensory evaluation. Relationships among the Kreis values determined by the four different Kreis tests and flavor scores were established using a correlation analysis. Findings The correlation coefficient of the Kreis values determined by different Kreis tests was in decreasing order of: Kreis test-2 (−0.904) > Kreis test-4 (−0.792) > Kreis test-3 (−0.648) > Kreis test-1 (−0.469). Thus, among the four different Kreis tests, Kreis Test-2 reported by Pool and Prater (1945) was found to be more sensitive and more consistent, and have the highest coefficient of correlation (−0.904) with flavor score of ghee during storage at 80±2°C. Practical implications The finding of this study will be useful for the selection of an appropriate and reliable Kreis test that can be used for detecting rancidity in ghee at an incipient stage. The development of rancidity in the ghee leads to formation of off-flavor and such an oxidized product is not accepted by the consumer; this leads to economic loss to the manufacturer. Detection of traces of rancidity at an early stage provides an opportunity for industry personnel to take suitable control measures and/or make decisions regarding utilization of the product. Originality/value The use of a reliable Kreis test that detects traces of rancidity in a ghee can be very useful for enabling suitable measures to be taken to prevent further oxidative deterioration or to dispose of the ghee as early as possible.

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Gonzalez Viejo, Claudia, und Sigfredo Fuentes. „Digital Detection of Olive Oil Rancidity Levels and Aroma Profiles Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Machine Learning Modelling“. Chemosensors 10, Nr. 5 (26.04.2022): 159. http://dx.doi.org/10.3390/chemosensors10050159.

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The success of the olive oil industry depends on provenance and quality-trait consistency affecting the consumers' acceptability/preference and purchase intention. Companies rely on laboratories to analyze samples to assess consistency within the production chain, which may be time-consuming, cost-restrictive, and untimely obtaining results, making the process more reactive than predictive. This study proposed implementing digital technologies using near-infrared spectroscopy (NIR) and a novel low-cost e-nose to assess the level of rancidity and aromas in commercial extra-virgin olive oil. Four different olive oils were spiked with three rancidity levels (N = 17). These samples were evaluated using gas-chromatography-mass-spectroscopy, NIR, and an e-nose. Four machine learning models were developed to classify olive oil types and rancidity (Model 1: NIR inputs; Model 2: e-nose inputs) and predict the peak area of 16 aromas (Model 3: NIR; Model 4: e-nose inputs). The results showed high accuracies (Models 1–2: 97% and 87%; Models 3–4: R = 0.96 and 0.93). These digital technologies may change companies from a reactive to a more predictive production of food/beverages to secure product quality and acceptability.

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JURDI-HALDEMAN, DALAL, JOSEPH H. MACNEIL und DALAL M. YARED. „Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb1“. Journal of Food Protection 50, Nr. 5 (01.05.1987): 411–13. http://dx.doi.org/10.4315/0362-028x-50.5.411.

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The effects of onion juice on several characteristics of cooked ground lamb were investigated. Onion juice was a more effective antioxidant than garlic juice in reducing development of rancidity in meat. TBA values for onion-treated samples were lower (P<0.05) after storage when the distillation method of TBA measurement was used. The extraction method may be a less sensitive test for rancidity. Taste panelists were able to discriminate between the onion-treated samples and the control, but onion samples were not preferred (P>.05). Mean hedonic scores were higher (P<0.05) for the onion-treated samples, indicating a more acceptable flavor after storage.

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Baldwin, E. A., und Bruce W. Woods. „106 Cellulose Coatings Reduce Rancidity of Pecans“. HortScience 35, Nr. 3 (Juni 2000): 407B—407. http://dx.doi.org/10.21273/hortsci.35.3.407b.

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Pecans (Carya illinoinensis) are full of unsaturated fatty acids, which are subject to oxidative cleavage. This results in the development of rancid off-flavors, which render the nuts unmarketable. For this reason, pecans must be stored under costly refrigerated conditions. Furthermore, pecans usually undergo retail distribution and marketing at ambient conditions, which promote development of off-flavors. Application of cellulose-based edible coatings reduced off-flavor, and improved overall flavor scores while adding shine to the nuts during 14 months of storage under ambient conditions. Development of rancidity involves hydrolysis of glycerides into free fatty acids, oxidation of double bonds of unsaturated fatty acids to form peroxides and then autooxidation of the free fatty acids once the peroxides reach a sufficient level to perpetuate this reaction. One of the products of autooxidation is hexanal which is, thus, a good indicator of rancidity. Analysis of pecans by gas chromatography revealed that hexanal levels were reduced in coated nuts by 5- to over 200-fold compared to uncoated controls, depending on the coating treatment. Some of the coating treatments affected nut color, but overall flavor and appearance were improved by certain formulations.

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da Silva, Marco Antônio, Cristina Sanches und Edna Regina Amante. „Prevention of hydrolytic rancidity in rice bran“. Journal of Food Engineering 75, Nr. 4 (August 2006): 487–91. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.066.

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Kanamangala, Ravindranath V., Niels O. Maness, Michael W. Smith, Gerald H. Brusewitz, Sue Knight und Bhaggi Chinta. „Reduced Lipid Pecans: Chemical Alterations and Implications for Quality Maintenance during Storage“. Journal of the American Society for Horticultural Science 124, Nr. 4 (Juli 1999): 389–98. http://dx.doi.org/10.21273/jashs.124.4.389.

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The unextracted and reduced lipid (supercritical carbon dioxide extraction of 22% and 27% (w/w) of total lipids) pecan [Carya illinoinensis (Wangenh.) K. Koch] kernels packaged in 21% O2, 79% N2 were analyzed for color, hexanal, sensory, fresh weight, and lipid class changes periodically during 37 weeks of storage at 25 °C and 55% relative humidity. Pecan nutmeats were lightened by partial lipid extraction. The pecan testa darkened (decreasing chromameter L*) with storage time. Most color changes occurred in the first 18 weeks. Hexanal concentration of reduced-lipid pecans was negligible throughout storage, while unextracted pecans reached excessive levels by week 22 of storage. Hexanal concentration, indicative of rancidity, was in agreement with sensory analysis results with the hexanal threshold level for objectionable rancidity ranging from 7 to 11 mg·kg-1 pecans. Weight change was negligible during storage, except in 27% reduced-lipid pecans. Free fatty acids increased with storage and were significantly higher in unextracted pecans than the reduced-lipid pecans at 0, 10, 18, 32, and 37 weeks of storage. Shelf life of pecans with partial lipid extraction was longer than unextracted pecans. In addition to decreasing the total amount of lipid available for oxidation, the free fatty acid lipid component that correlated with the development of rancidity was reduced by extraction.

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Aryanie, Novia, Nunung Kurniasih, Tina Dewi Rosahdi und Assyifa Junitasari. „Effect of lutein extract from spinach (Amaranthus sp) on n-hexane fraction on bulk cooking oil peroxide numbers“. Asian Journal of Health and Applied Sciences 1, Nr. 2 (30.06.2022): 1–6. http://dx.doi.org/10.53402/ajhas.v1i2.11.

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The use of cooking oil for too long can cause rancidity in cooking oil which produces cancer-triggering free radicals. This rancidity can be overcome by adding antioxidants, namely compounds that can ward off free radicals. Lutein is an antioxidant compound that contains a hydroxyl group. In this study, green spinach leaves were used as a source of lutein. Green spinach leaves have a high lutein content that is not inferior to Kenikir and Broccoli flowers. The purpose of this study was to analyze the effect of adding lutein as an antioxidant compound in bulk cooking oil. The test begins with the maceration extraction stage using n-hexane solvent, determining the Rf value of lutein with TLC using an eluent mixture of n-hexane: acetone: chloroform (6: 2: 2) and analyzed by iodometric titration method. The results show that lutein has an Rf value of 0.58, which is almost the same as the standard Rf of lutein, which is 0.59, while the lutein content in green spinach leaves is quite high at 7.86 ppm. Lutein can inhibit the rancidity process caused by an increase in the number of peroxides. At a concentration of 3% lutein has a peroxide value smaller than 1% tocopherol which in this study was used as a comparison, namely synthetic antioxidant compounds.

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Dewi, Eko Nurcahya, Ratna Ibrahim und Nuzulia Yuaniva. „The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods“. Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, Nr. 2 (19.07.2011): 6–12. http://dx.doi.org/10.14710/ijfst.6.2.6-12.

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Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the products based on the rancidity variable analysis (PV, TBA, AASC, Aw values) and the hedonic values of the products. The experimental design used was a completely randomized design with a factorial pattern (2 x 3 ). Based on the chemical analysis results and the hedonic value of the product stored up to 15 days at a room temperature it was found that the product processed by the pan frying method had a better quality and it was not rancid yet. The characteristics of the product were as followed : PV (4.3699 miliequivalent / kg lipid , TBA (3.5215 mg malonaldehyde / kg sample), AASC (0.4727abs unit/g/ml) , Aw(0.47) whereas the odour and the flavour value was 7.2 respectively. Keywords: Seasoned fish meat floss, red tilapia, deep frying, pan frying, quality

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Syamsuddin, Syamsuddin syamsuddin, Effendi Abustam und Lellah Rahim. „Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time“. Hasanuddin Journal of Animal Science (HAJAS) 1, Nr. 1 (31.05.2019): 19–25. http://dx.doi.org/10.20956/hajas.v1i1.6418.

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This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time. In addition, both factors seemed to exhibit similar response oto shear force and TPC. In conclusion, the addition of liquid smoke 2% and storage time of 1 week resulted in the most desirable effect on buffalo meatball.

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JEREMIAH, L. E. „Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon“. Journal of Food Protection 48, Nr. 8 (01.08.1985): 653–58. http://dx.doi.org/10.4315/0362-028x-48.8.653.

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The efficacy of four antioxidants for retarding rancidity development and maintaining the palatability of frozen bacon slices were examined. The antioxidants (ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate) were incorporated into a dry sugar bacon cure alone or in combination. Results indicated that the incorporation of these antioxidants alone or in combination generally reduced rancidity develoment in bacon slices during prolonged frozen storage. However, the combination of BHA, BHT and propyl gallate was the only antioxidant treatment which was effective for extending the frozen storability of bacon slices from the standpoint of flavor desirability and overall palatability. Bacon slices cured in the presence of this antioxidant combination remained acceptable for ca. 84 d longer during frozen storage than bacon cured in the absence of antioxidants.

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Hassanin, Faten, Hassan A., Nabila Elsheikh und Tereza Amin. „Rancidity as Lipolytic Index in Poultry Meat Cuts“. Benha Veterinary Medical Journal 33, Nr. 2 (01.12.2017): 343–50. http://dx.doi.org/10.21608/bvmj.2017.30498.

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Goode, James E., und Alister M. Soutar. „Rancidity in Packaged Nurs: End-Use Technical Service“. Journal of Plastic Film & Sheeting 11, Nr. 3 (Juli 1995): 235–47. http://dx.doi.org/10.1177/875608799501100308.

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LUBIS, Z., und K. A. BUCKLE. „Rancidity and lipid oxidation of dried-salted sardines“. International Journal of Food Science & Technology 25, Nr. 3 (28.06.2007): 295–303. http://dx.doi.org/10.1111/j.1365-2621.1990.tb01085.x.

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FREEMAN, D. W., und J. O. HEARNSBERGER. „Rancidity in Selected Sites of Frozen Catfish Fillets“. Journal of Food Science 59, Nr. 1 (Januar 1994): 60–63. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06897.x.

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Kinderlerer, Judith L., und Stuart Johnson. „Rancidity in hazelnuts due to volatile aliphatic aldehydes“. Journal of the Science of Food and Agriculture 58, Nr. 1 (1992): 89–93. http://dx.doi.org/10.1002/jsfa.2740580115.

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Mitcham, Elizabeth, Claire Adkison, Nico Lingga und Veronique Bikoba. „Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels“. Journal of the American Society for Horticultural Science 147, Nr. 6 (November 2022): 291–99. http://dx.doi.org/10.21273/jashs05196-22.

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Four cultivars of English walnut (Juglans regia) were evaluated by a trained taste panel after 6 and 12 months of storage. English walnuts were stored at 5, 15, or 25 °C, and at 40%, 60%, or 80% relative humidity within each temperature. Principal component analysis was used to compare taste, texture, and aroma attributes evaluated by the taste panel to objective indicators of English walnut quality including water activity, moisture content, free fatty acids, peroxide value, hexanal content, and kernel color. Temperature was found to significantly impact English walnut oxidation and perceived rancidity, whereas storage at high relative humidity affected English walnut texture and accelerated quality loss. Water activity was more strongly correlated to textural changes than moisture content. The effect of relative humidity was more pronounced at lower temperatures, leading to increased hydrolytic rancidity and free fatty acids. Peroxide value had higher and more significant correlation to sensory attributes related to rancidity than hexanal. Free fatty acids were not correlated to the rancid sensory attribute, but were significantly correlated to bitter. English walnuts stored at 5 °C with 40% or 60% relative humidity were associated with the sweet sensory attribute and L* value (light color). Kernel darkening was associated with bitter and rancid, but a causal relationship is unknown. Sensory quality of English walnuts is complex and requires further study to establish thresholds for chemical indices of English walnut quality loss based on organoleptic perception.

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Kitpot, Thanapon, Sujinda Sriwattana, Sergio Angeli und Prodpran Thakeow. „Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”“. Journal of Food Quality 2019 (27.02.2019): 1–9. http://dx.doi.org/10.1155/2019/2421708.

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Fried foods are one of the most favorite products worldwide because of their typical flavor and crispness. In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely consumed across the whole country. In this research, we monitored the quality change of Kaeb Moo during storage for 1 month and predicted the consumers’ acceptance measuring texture, moisture contents, malondialdehyde (MDA) and hexanal contents, and peroxide values (PV) of frying oil, as this fried product undergoes a rapid hydrolysis and rancidity. The analyses were done on three types of Kaeb Moo: the first type was prepared in the lab using high-quality products, while the other two types were purchased from local markets in Thailand. It was found that rancidity variation during storage strongly depends on the frying process and product quality, as in 31 days the hexanal content only doubled (225%) in Kaeb Moo type 1, while reached 542% and 962%, in Kaeb Moo type 2 and type 3, respectively. The increase of rancidity was observed even if the peroxide values of frying oil were under the national regulation. At the end of shelf life, the properties of Kaeb Moo samples from predicting equations were as follows: 3.67–6.01% moisture contents, 0.396–0.503 µg/g MDA contents, 0.342–0.481 mg/kg hexanal contents, 50.01–60.08 kg·s linear distances (crispness), 36.01–48.83 mm rancid rating, and 43.72–45.38 mm crispness rating.

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López-Pedrouso, María, José M. Lorenzo und Daniel Franco. „Advances in Natural Antioxidants for Food Improvement“. Antioxidants 11, Nr. 9 (16.09.2022): 1825. http://dx.doi.org/10.3390/antiox11091825.

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In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...]

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Agbo, Onah Francis, John C. Anderson und Bharat Singh. „Lipid Oxidation of Edible Peanut Pastes during Storage with Variation of Environmental and Processing Factors1,2“. Peanut Science 19, Nr. 2 (01.07.1992): 101–5. http://dx.doi.org/10.3146/i0095-3679-19-2-10.

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Abstract Storage studies were performed for a period of 127 days to evaluate factors of processing and storage environments affecting rancidity development of peanut paste. Factors of milling (stone slab or plate-type attrition mill), ethylenediaminetetraacetic acid (none or with 100 ppm EDTA additions), oxygen (vacuum or atmospheric packaging), light (dark or fluorescent illumination) and temperature (4C or 45C) were incorporated into a 2(5–1) fractional-factorial design. Rancidity developments were monitored using thiobarbituric acid reactive substances (TBARS) number and peroxide values. Initially dominant, the positive effect of oxygen on peroxidation was subsequently outpaced by the effect of temperature. Throughout the study, the effect of temperature on peroxidation levels was consistently positive and statistically significant. Significant positive interactions of the two effects continued from the second week to the end of the first month and a late appearance of negative interactions between light and temperature were noted. Elevated levels of TBARS were shown after 8 weeks without consistent association to the particular design factors.

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Brannan, G. L., P. E. Koehler und G. O. Ware. „Physico-Chemical and Sensory Characteristics of Defatted Roasted Peanuts During Storage1“. Peanut Science 26, Nr. 1 (01.01.1999): 44–53. http://dx.doi.org/10.3146/i0095-3679-26-1-10.

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Abstract Full-fat (53% oil) and defatted (22% oil) blanched, whole, roasted peanuts were stored at 4,25, and 63 C for 12 wk. Defatted peanuts were lighter in color as indicated by a higher Hunter L and b values and a lower a value. The a value which indicated redness also decreased during storage until week 9. Defatting also resulted in roasted peanutty scores that were lower and decreased during storage and decreased pyrazine peak areas (Peaks 24 and 25). Rancidity-related attributes were generally more intense in defatted samples and increased during storage. PV and TBA values were higher in defatted peanuts and increased during storage. A higher moisture content in defatted peanuts may have contributed to its lower storage stability. TBA correlation with rancidity-related attributes indicated secondary oxidation in the samples during storage. The compounds 1-methylpyrrole, 2-methylpyrazine, 2,5 dimethylpyrazine, ethanol, hexanal, and pyridine were tentatively identified by gas chromatography.

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Yu, Cheng-wei, Ting Luo, Yu Cao, Chang-hao Wei und Ze-yuan Deng. „The influence of microbial contamination on rice bran rancidity“. LWT 146 (Juli 2021): 111468. http://dx.doi.org/10.1016/j.lwt.2021.111468.

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Jeon, I. J. „Cause and control of hydrolytic rancidity in raw milk“. Kansas Agricultural Experiment Station Research Reports, Nr. 2 (01.01.1988): 47–48. http://dx.doi.org/10.4148/2378-5977.3022.

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Ramezanzadeh, Fatemeh M., Ramu M. Rao, Marlene Windhauser, Witoon Prinyawiwatkul und Wayne E. Marshall. „Prevention of Oxidative Rancidity in Rice Bran during Storage†“. Journal of Agricultural and Food Chemistry 47, Nr. 8 (August 1999): 2997–3000. http://dx.doi.org/10.1021/jf981168v.

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Ramezanzadeh, Fatemeh M., Ramu M. Rao, Marlene Windhauser, Witoon Prinyawiwatkul, Richard Tulley und Wayne E. Marshall. „Prevention of Hydrolytic Rancidity in Rice Bran during Storage†“. Journal of Agricultural and Food Chemistry 47, Nr. 8 (August 1999): 3050–52. http://dx.doi.org/10.1021/jf981335r.

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Nurwantoro, V. P. Bintoro, A. M. Legowo, A. Purnomoadi und B. E. Setiani. „Garlic Antioxidant (Allium Sativum L.) to Prevent Meat Rancidity“. Procedia Food Science 3 (2015): 137–41. http://dx.doi.org/10.1016/j.profoo.2015.01.014.

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Rho, K. L., P. A. Seib, O. K. Chung und D. S. Chung. „Retardation of rancidity in deep-fried instant noodles (ramyon)“. Journal of the American Oil Chemists' Society 63, Nr. 2 (Februar 1986): 251–56. http://dx.doi.org/10.1007/bf02546150.

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Andersen, Henrik J., Grete Bertelsen, Anne Grethe Christophersen, Anne Ohlen und Leif H. Skibsted. „Development of rancidity in salmonoid steaks during retail display“. Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 191, Nr. 2 (August 1990): 119–22. http://dx.doi.org/10.1007/bf01202636.

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Xiaojun, Yan, Li Xiancui, Zhou Chengxu und Fan Xiao. „Prevention of fish oil rancidity by phlorotannins fromSargassum kjellmanianum“. Journal of Applied Phycology 8, Nr. 3 (Mai 1996): 201–3. http://dx.doi.org/10.1007/bf02184972.

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JOHNSON, M. H., P. B. ADDIS und R. J. EPLEY. „RANCIDITY IN BEEF PATTIES AND REDUCTION BY WILD RICE1“. Foodservice Research International 8, Nr. 1 (Dezember 1994): 47–59. http://dx.doi.org/10.1111/j.1745-4506.1994.tb00074.x.

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Caratti, Andrea, Simone Squara, Federico Stilo, Sonia Battaglino, Erica Liberto, Irene Cincera, Giuseppe Genova, Nicola Spigolon, Carlo Bicchi und Chiara Cordero. „Integrated Strategy for Informative Profiling and Accurate Quantification of Key-Volatiles in Dried Fruits and Nuts: An Industrial Quality Control Perspective“. Foods 11, Nr. 19 (06.10.2022): 3111. http://dx.doi.org/10.3390/foods11193111.

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Edible nuts and dried fruits, usually traded together in the global market, are one of the cornerstones of the Mediterranean diet representing a source of essential nutrients and bioactives. The food industry has an interest in the selection of high-quality materials for new product development while also matching consumers’ expectations in terms of sensory quality. In this study, walnuts (Juglans regia), almonds (Prunus dulcis), and dried pineapples (Ananas comosus) are selected as food models to develop an integrated analytical strategy for the informative volatile organic compounds (VOCs) quali- and quantitative profiling. The study deals with VOCs monitoring over time (12 months) and in the function of storage conditions (temperature and atmosphere).VOCs are targeted within those: (i) with a role in the product’s aroma blueprint (i.e., key-aromas and potent odorants); (ii) responsible for sensory degradation (i.e., rancidity); and/or (iii) formed by lipid autoxidation process. By accurate quantitative determination of volatile lipid oxidation markers (i.e., hexanal, heptanal, octanal, nonanal, decanal, (E)-2-heptenal, (E)-2-octenal, (E)-2-nonenal) product quality benchmarking is achieved. The combination of detailed VOCs profiling by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and accurate quantification of rancidity markers by multiple headspace-SPME (MHS-SPME) answers many different questions about shelf-life (i.e., aroma, storage stability, impact of temperature and storage atmosphere, rancidity level), while providing reliable and robust data for long-range studies and quality controls. The quantification associated with HS-SPME profiling is demonstrated and critically commented on to help the industrial research in a better understanding of the most suitable analytical strategies for supporting primary materials selection and new product development.

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Klinjapo, Roungdao, Kamonchanok Areerat und Pornpong Sutthirak. „Study effect of natural extracts on the antioxidant activity in pork balls“. British Food Journal 119, Nr. 10 (02.10.2017): 2217–28. http://dx.doi.org/10.1108/bfj-11-2016-0532.

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Purpose The purpose of this paper is to investigate the potential of fruit waste materials from fruit industry as sources of powerful natural antioxidants. Design/methodology/approach The peels of mango, rambutan, and santol were extracted and analyzed for their antioxidant activity. Pork ball samples were prepared and treated with different natural extracts at various concentrations, namely 0.05, 0.10, 0.15, and 0.20% (v/w), compared with the control (no natural extract), and then stored at 4°C. The samples were investigated at the zeroth, third, fifth, eighth and tenth day to find out the antioxidant activity of the total phenolic content and lipid oxidation including the evaluation of the change of rancid flavor and color during storage. All statistical results were analyzed by RCBD using SPSS at p⩽0.05. Findings During storage, the amount of phenolic compound in a pork ball by adding fruit extracts at various concentrations slightly decreased, while the lipid oxidation slightly increased. Mango extract showed the best efficiency to delay lipid oxidation in the pork ball for ten days followed by santol extract and rambutan extract. For sensory evaluation, the pork ball with fruit extract at various concentrations showed the lower rancidity development than control, and mango extract at 0.20% (v/w) showed the best delaying rancidity during ten-day storage. Thus, mango peel extract at 0.20% (v/w) showed the highest effectiveness of antioxidant activity against lipid oxidation in pork ball. Originality/value This study was continued from the previous research which investigated the best extraction condition for by-products of mango, rambutan, and santol. From that study, the authors found that the crude extracts need further research on their antioxidant property in foods. The research findings have provided information regarding the interesting new natural antioxidant that can be applied into lipid-containing foods to delay the rancidity and extend the shelf life.

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Alcântara, Ariane Vasconcellos de, Pedro Lopes Azevedo, Eliane Teixeira Mársico, Maria Lucia Monteiro, Bruna Leal Rodrigues und Carlos Adam Conte Junior. „Comparative Study on Total Lipid Quantification and Oxidative Rancidity Determination in Freshwater Fish Species with Different Fat Levels“. Journal of Food Studies 4, Nr. 1 (04.11.2015): 34. http://dx.doi.org/10.5296/jfs.v4i1.8362.

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The aim of this study was to investigate the efficiency of different extraction methods for total lipid determination and oxidative rancidity evaluation in freshwater fish with different fat levels. Total lipid content was determined by Bligh and Dyer with slight modifications and Soxhlet methods. Malondialdehyde (MDA) quantification was determined by analytical methods with and without heat application. In both freshwater fish species, Bligh and Dyer method extracted greater total lipid content (P <0.05) than Soxhlet method. In addition, the heat method revealed higher MDA values (P <0.05) compared to cold method in both lean fish (Cichla ocellaris) and high-fat fish species (Piaractus brachypomus). We concluded that, regardless of the fat content in the freshwater fish species, the Bligh and Dyer method and the cold method used for oxidative rancidity were more efficient than Soxhlet method and heat technique, respectively.

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