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Sida 1 från 38 resultat
Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage.
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Three different type of muscles, two glicolytic (Serratus ventralis and Longissimus dorsi) and one oxidative (Masseter) were displayed under refrigeration at +4 °C during 10 days to evaluate differences in lipolytic and oxidative changes of different muscles with different metabolic pattern.
Direct sampling gas-liquid chromatographic--mass spectrometric analysis of hexanal from non-nitrite and nitrite-cured bacon during storage.
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Direct sampling gas-liquid chromatography-mass spectrometry was used to quantitate hexanal levels in nitrite and non-nitrite cured loin bacon stored for two weeks at 4 degrees C. The objective was to evaluate the effect of varying levels of sodium nitrite on the flavour of cured bacon. Non-nitrite
Solid-phase microextraction method for the determination of hexanal in hazelnuts as an indicator of the interaction of active packaging materials with food aroma compounds.
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Fatty foods are susceptible to lipid oxidation resulting in deterioration of product quality due to the generation of off-flavours. Hexanal is a good indicator of rancidity. Therefore, a method based on solid-phase microextraction (SPME) coupled to gas chromatograph with flame ionization detection
The influence of trimethylamine on the concentration/odour intensity relations in hexanal.
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Hexanal and trimethylamine are products formed in the process of fish deterioration and it is believed that both these substances contribute somehow to the typical off-flavour developing in the course of this process. In aqueous hexanal solutions and in hexanal solutions with added trimethylamine
Volatile emission in dry seeds as a way to probe chemical reactions during initial asymptomatic deterioration.
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The nature and kinetics of reactions in dry seeds determines how long the seeds survive. We used gas chromatography to assay volatile organic compounds (VOCs) emitted from seeds of three unrelated species as a means to non-invasively probe chemical changes during very dry, dry, and humid storage
Oxidative deterioration of pork during superchilling storage.
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BACKGROUND
In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored
Deterioration of edible oils during food processing by ultrasound.
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During food emulsification and processing of sunflower oil (most used edible oil), a metallic and rancid odour has been detected only for insonated oil and foods. Some off-flavour compounds (hexanal and hept-2-enal) resulting from the sono-degradation of sunflower oil have been identified. A wide
Prediction of Walnut Deterioration Using Kernel Oxidative Stability
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Monitoring walnut oxidation is essential to control walnut quality during storage. An accelerated oxidation method for differentiating the oxidative stability index (OSI) of walnut kernels was examined and the effects of instrument operational parameters such as temperature and airflow were
The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
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Lipid oxidation products are primary contributors to whey ingredient off-flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray-dried whey protein. Cheddar and Mozzarella cheeses were manufactured in
Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.
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The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and
Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds.
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The effect of selected phenolic compounds, namely, gallic acid, cyanidin-3-glucoside, (+)-epicatechin, chlorogenic acid, genistein and rutin (50 and 200 microM), and alpha-tocopherol (50 microM) against the oxidation of oil-in-water emulsions (37 degrees C/10 days) containing 1% myofibrillar
Physiological and transcriptomic analysis reveals the roles of 1-MCP in the ripening and fruit aroma quality of banana fruit (Fenjiao).
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Fenjiao (Musa ABB Pisang Awak) is a popular banana cultivar due to its good taste and stress resistance, but it has a short shelf-life and deteriorates rapidly post-harvest. The effects of 1-methylcyclopropene (1-MCP) treatment on fruit physiology and quality and transcriptomic profiles are
Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties.
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The objective of this work was to study the effectiveness of extracts from hawberry (Crataegus monogyna Jacq.) to inhibit lipid oxidation and odor deterioration during processing of ready-to-eat (RTE) pork patties subjected to roasting (180 °C/16 min), chilling (10 days/+3 °C) and reheating in
Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts.
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Dry foods with high fat content are susceptible to lipid oxidation, which involves a quality deterioration of the product, since this process is responsible for the generation of off-flavours. Hexanal is considered to be a good shelf-life indicator of such oxidation products. In addition, due to its
Application of the porapak q column extraction method for tomato flavor volatile analysis.
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The Porapak Q column method (PQM) was compared to the method of simultaneous distillation extraction (SDE) under reduced pressure for extraction of the volatile compounds produced by tomato cv. Momotaro. The PQM was found to be effective at trapping and isolating many low and high boiling point
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