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  • Methods for detention of lipid rancidity
    117-120
    Views:
    195

    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.

  • The effect of dried herbs on the souring of sunflower oil
    87-89
    Views:
    120

    Many herbs have antioxidant activity, which can replace the use of potencionally harmful synthetic antioxidants. Sunflower oil fortified with eight different plants and stored at room temperatur in my experiment. Specified intervals with determination of peroxide value, FFA, iodine value, anisidine value and TOTOX value followed the quality of the sunflower oil.

  • Changes in fatty acid composition of pork rich in conjugated linoleic acid frying in different kind of fats
    31-35
    Views:
    88

    In 1990ys antiatherogen, antioxidant and anticarcinogen effect of conjugated linolacids (CLA) was detected. From this reasons, our aims in this study were producing pork rich in CLA and studying the change of fatty acid composition of the produced pork cooked different kind of fats. For frying palm and sunflower oil and swine fat were used. Thigh was cutted for 100 g pieces. Meat pieces were fried at 160 °C for 1 and 8 minutes. Estimation of frying data it was determined that higher (0.13%) CLA content of pork was spoiled (60-70%) except in case of swine fat cooking,
    because it is extremly sensitive for oxidation and heating. Swine fat has higher (0.09%) CLA content than plant oil, protecting the meat’s original CLA content. Cooking in swine fat did not have significant effect on fatty acid composition of meat. Low level of palmitic acid contect of sunflower oil (6.40%) decreased for half part of palmitic acid content of pork (24.13%) and it produced cooked meat with decreased oil acid content. Contrary of above, linoleic acid content of fried meat was increased in different folds as compared to crude pork. If it was fried in sunflower oil with high level linoleic acid increased (51.52%) the linoleic acid content in fried pork. The linoleic acid content of the high level CLA pork increased four times (48.59%) to the crude meat (16.59% and 12.32%). The high palmitic acid content of palm fat (41.54%) increased by 60% the palmitic acid content in fried pork, low stearic acid (4.44%) and linoleic acid content (10.56%) decreased the stearic and linoleic acid content of crude meat.