32 resultados para rancidity


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Known only in the Phaeophyceae, phlorotannins (brown algal polyphenols) are a class of natural products with potential uses in pharmacology. This study reports that phlorotannins from Sargassum kjellmanianum can prevent fish oil from rancidification; the antioxidation activity was about 2.6 times higher than that of 0.02% BHT (tertbutyl-4-hydroxytoluene).

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The antioxidant properties of caffeic acid and bovine serum albumin in oil-in-water and water-in-oil emulsions were studied. Caffeic acid (5 mmol/kg emulsion) showed good antioxidant properties in both 30% sunflower oil-in-water (OW) and 20% water-in-sunflower oil emulsions (WO), pH 5.4, during storage at 50 ºC. Although bovine serum albumin (BSA) (0.2%) had a slight antioxidant effect, the combination of caffeic acid and BSA showed a synergistic reduction in the rate of development of rancidity, with significant reductions in concentration of total volatiles, peroxide value (PV) and p-anisidine value (PA) for both emulsion types. The synergistic increase in stability of the OW and WO emulsions containing BSA and caffeic acid was 102.9 and 50.4 % respectively based on TOTOX values, which are calculated as 2PV + PA, with greater synergy calculated if based on formation of headspace volatiles, The OW emulsion was more susceptible to the development of headspace volatiles by oxidation than the WO emulsion, even though the degree of oxidation assessed by the TOTOX value was similar.

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Spectral data were collected of intact and ground kernels using 3 instruments (using Si-PbS, Si, and InGaAs detectors), operating over different areas of the spectrum (between 400 and 2500 nm) and employing transmittance, interactance, and reflectance sample presentation strategies. Kernels were assessed on the basis of oil and water content, and with respect to the defect categories of insect damage, rancidity, discoloration, mould growth, germination, and decomposition. Predictive model performance statistics for oil content models were acceptable on all instruments (R2 > 0.98; RMSECV < 2.5%, which is similar to reference analysis error), although that for the instrument employing reflectance optics was inferior to models developed for the instruments employing transmission optics. The spectral positions for calibration coefficients were consistent with absorbance due to the third overtones of CH2 stretching. Calibration models for moisture content in ground samples were acceptable on all instruments (R2 > 0.97; RMSECV < 0.2%), whereas calibration models for intact kernels were relatively poor. Calibration coefficients were more highly weighted around 1360, 740 and 840 nm, consistent with absorbance due to overtones of O-H stretching and combination. Intact kernels with brown centres or rancidity could be discriminated from each other and from sound kernels using principal component analysis. Part kernels affected by insect damage, discoloration, mould growth, germination, and decomposition could be discriminated from sound kernels. However, discrimination among these defect categories was not distinct and could not be validated on an independent set. It is concluded that there is good potential for a low cost Si photodiode array instrument to be employed to identify some quality defects of intact macadamia kernels and to quantify oil and moisture content of kernels in the process laboratory and for oil content in-line. Further work is required to examine the robustness of predictive models across different populations, including growing districts, cultivars and times of harvest.

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This study was carried out to evaluate and compare the shelf life of smoked and salted-dried Oreochromis niloticus over a relative time period. Improved traditional smoking kiln and salting were employed respectively. The smoking kiln was constructed with iron metal with a dimension of 120cm x 70cm and consisting of three smoking racks with dimension of 30 x 30cm each. Table salt was used for preservation of some of the specimens. A total of 30 samples weighing 7.1kg were used. Fifteen (15) samples each were used respectively for smoking and salting. Satisfactory smoking was achieved in two days while salting to dryness was accomplished in four days. The initial percentage proximate compositions of the smoked products were 7.94%, 66. 97%, 8.`84% and 2.96% for moisture, protein, lipid and ash respectively, while that of the salted products were 8.37%, 63.93%, 12.91% and 3.95% for moisture, protein, lipid and ash. Preliminary results of the proximate compositions of the two products at the end of the fifth week of storage were as follows; 8.23%, 65.70%, 10.63% and 2.23% for moisture, protein, lipid and ash respectively of the smoked products, while 6.33%, 64.25%, 11.28% and 2.38% represent the values of moisture, protein, lipid and ash of the salted-dried products. By the individual product proximate characterization, it was discovered that both products were still relatively in good and acceptable condition. However, the protein and moisture values of the smoked products were relatively greater than those of the salted-dried products, while on the other hand, lipid and ash were relatively greater in salted-dried products. The prevailed relative higher moisture in the smoked products constitutes a predisposing condition for microbial activity and spoilage of the products, while the relative higher percentage lipid in the salted-dried products predisposes the products to lipid oxidation and rancidity.

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Diante do estreitamento do horizonte emancipatório para uma parcela significativa da população brasileira, procuramos, neste estudo, descrever a história real destes muitos, para não dizer milhões, que acabaram condenados à margem de formas sociais, econômicas, estilísticas, consagradas pelos aparatos ideológicos que perpetuam e justificam a reprodução da racionalidade do capital como o único e exclusivo sistema social. Na contemporaneidade, a mercantilização da vida em sociedade e seu indissociável processo de descartabilidade marcam presença constante no cenário das médias e grandes cidades brasileiras. Perscrutando o campo exploratório, presenciamos grupos humanos cada vez mais desvinculados do sistema produtivo. Destituídos de qualidades aceitáveis circunscritas à esfera econômica e moral capitalista, figuram, apenas, como paisagem, apenas, como fragmentos do universo objetivo. Vidas em sobrestado permanente, confundidas e misturadas com o descartável, sem lugar no mundo produtivo, galgam a invisibilidade social. É esta incivilidade levada ao seu paroxismo chamada invisibilidade que, aqui, identificamos e trazemos à luz. Uma invisibilidade que se constrói não pelo olhar, mas num imaginário persistente que fixa a pobreza como marca de inferioridade, potencializando um modo de ser que descredencia indivíduos para o exercício de seus direitos e da vida social, já que percebidos numa diferença incomensurável, aquém das regras da equivalência, isto é, da alteridade que a formalidade da lei e o exercício dos direitos deveriam concretizar. É neste espaço de interpelação do outro que a invisibilidade se constitui. Ela habita o registro do impensável, do conflito com a ideia de essência, de alteridade que arbitra todas as formas de ser. O invisível surge como alguém que não É, provocação que incita o estranhamento, o que o torna assediado por um forte ranço moral que preserva a depreciação de tudo que perdeu o valor de uso. É assim decretada a sua tripla negação: desistoricizado, desumanizado e dessignificado, mesclado a um universo de contravalores que imobilizam a vida, tornando-o incodificável, um personagem inefável colocando em xeque toda a lógica da representação. Nossa proposta, com este trabalho, foi o de ir além de um trabalho documental, mas de constatação e denúncia, procurando ultrapassar visões reducionistas que naturalizam a pobreza e a miséria, reencontrando assim, nas mediações e contrapontos, as contradições fundas que conduzem muitos a invalidação social, cujas violações e mutilações, de toda ordem, prosperam a favor de uma ordem econômica que se apresenta desvinculada e independente de limites e de justificações morais

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The problem of hydrolysis of lipids and consequent accumulation of free fatty acids and development of rancidity due to oxidation of the lipids are major problems in frozen storage of oil sardine (Sardinella longiceps). The course of the phospholipid breakdown, production of free fatty acids and the changes taking place in the major unsaturated fatty acids during frozen storage are described in this paper. The rate of free fatty acid production is faster in the fish, with the higher fat content. Unlike in lean fish, the neutral lipids are found to contribute substantially to the free fatty acid production. The fatty acids most affected during storage are C sub(20:5) and C sub(22:6). The polyene indices were found to decrease during storage. These effects are more pronounced in the fish with the higher fat content.

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Marked differences were observed in proximate biochemical compositions of the skin and muscle of white pomfret. The skin showed comparatively higher content of extractable lipids and was more susceptible to radiation-induced oxidative changes like development of rancid odours and yellow discolouration than the muscle. Irradiation of skin samples under vacuum suppressed these changes. The present paper also reports on the efficacy of vacuum packaging in controlling oxidative rancidity and yellow discolouration in white pomfret skin subjected to irradiation and subsequent storage at 0-2°C.

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Effects of dips in 10 and 50 ppm Chlortetracycline solution on the storage-life of sardines in ice have been studied. 5 ppm-CTC-ice in conjunction with dip in 10 ppm CTC-solution has also been tried. CTC-treatment considerably reduced bacterial number and gave a better appearance to the fish. The high fat content in sardines resulted in rapid development of rancidity. CTC has been found to have no control on the development of rancidity. Hence, CTC treatment of sardines is found to be of limited advantage in extending the storage-life of the fish in ice.

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Oil sardine (Sardinella longiceps) is widely reported from the Indian Ocean and southeast Asia coasts. It is found, with other less important spp of Sardinella, around both coasts of India. Landings have shown wide variations from yr to yr. Figures were 7412 tons in 1956 and 301,641 tons in 1968. Various possible reasons for this are noted. The main fishery is concentrated in coastal waters 12-15 km from shore in waters up to 15 m deep. The gears used are mostly seine nets. Though the fish has a good protein value, its prices do not compare well to other fish, often due to handling and preservation difficulties. Problems encountered during preservation and transportation of the fish are considered. These include bursting and rancidity.

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Skin-on fillets of spotted seer were frozen individually with different pre-freezing ice storage periods, and stored at -23°C and -l0°C. The frozen storage shelf life was evaluated, with respect to holding time in ice prior to freezing, by examining the extent of oxidative rancidity, protein denaturation, organoleptic changes etc. Fillets with pre-freezing ice storage periods of 0, 3, 5 and 7 days had frozen storage shelf-life of 32, 24, 20 and 16 weeks respectively at -23°C. The fillets stored in ice for more than 7 days are unsuitable for further processing. Storage temperature greatly affected keeping quality of frozen fillets. Freshly frozen fillets stored at -10°C became unpalatable at 16-20 weeks as compared to 28-32 weeks for the fillets stored at -23°C.

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A method of preparation of smoke cured fillets of oil sardine is described. Various procedural steps like brining, smoking, packaging etc. have been described and the shelf life assessed. Sodium propionate treatment is recommended to enhance storage life; BHA to control rancidity; and thermal treatment to overcome the insect infestation. The product has good consumer appeal.

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Fresh oil sardine, mackerel and prawn were dipped in 0.1% and 1% solutions of Na sub(2)EDTA, and stored in ice. Their storage-life was assessed by bacteriological, chemical and sensory methods. Even though EDTA treatment controlled the increase in bacterial counts and reduced TMA and TVBN production in oil sardine and mackerel, the consequent beneficial effect was not realised because of the deterioration of fat in these fishes, leading to rancidity. But, for prawn stored in ice, a dip in 1% solution of Na sub(2)EDTA enhanced the shelf-life by at least 8 days over the untreated control. EDTA absorbed by the muscle of fish and prawn during dip in Na sub(2)EDTA solution is not completely removed during their iced storage for 25 days.

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The effect of washing minced catfish in water, sodium chloride solution (1%) and ascorbic acid solution (0.1%) in improving the quality and frozen shelf-life has been studied. Washing improved the colour and reduced the non-protein nitrogen contents and extractable nitrogen. Denaturation was more in samples washed in salt and ascorbic acid solutions. Rancidity as measured by PV and organoleptic studies showed significant reduction in washed samples. The frozen storage life was significantly enhanced by washing.

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The study showed that less initial moisture with high salt content will be the best condition for enhanced storage life of dehydrated salt mince. Between sample I (10% salt per meat weight) and sample II (15% salt per meat weight) the latter was comparatively better in colour, odour and longer shelf-life. At room temperature the dehydrated salt mince has not showed any increase in total bacterial count. It is also found that the storage life of the salt mince can be enhanced to a significant extent by lowering the moisture content to below 10% and increasing the salt content to above 30%. Peroxide value, free fatty acid value, total volatile nitrogen and trimethylamine registered gradual increase during storage at room temperature for all the three samples. Among the three samples, the sample treated with 0.1% citric acid and 0.125% butylated hydroxy anisole was comparatively better in appearance and showed less rancidity as indicated by TBA values, up to a period of 15 weeks and thereafter all the three samples were almost similar in storage characteristics. Hence, the treatment with citric acid and B.H.A. has apparently not much significance in improving shelf-life and quality of salted dehydrated fish mince.