PREDICTION OF THE SAFETY OF GLAZED CONFECTIONERY PRODUCTS BY THE CONTENT OF LIPOLYTIC MICROORGANISMS

2021 ◽  
Author(s):  
А.Е. БАЖЕНОВА ◽  
О.С. РУДЕНКО ◽  
М.А. ПЕСТЕРЕВ ◽  
Н.В. ЛИНОВСКАЯ ◽  
Н.Б. КОНДРАТЬЕВ
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Lauric Acid ◽  
Quadratic Function ◽  
Storage Period ◽  
Microbiological Contamination ◽  
Confectionery Products ◽  
Hydrolysis Of ◽  
Active Lipase

Гидролиз жиров лауринового типа, вызываемый липолитическими ферментами, может придавать глазированным кондитерским изделиям при хранении неприятный «мыльный» привкус, связанный с накоплением свободной лауриновой кислоты. Активность липазы в кондитерских изделиях может существенно изменяться в процессе хранения при микробиологической контаминации, поскольку микроорганизмы – бактерии, плесневые грибы и дрожжи являются активными продуцентами липаз. Проведен мониторинг качества глазурей, изготовленных на основе жиров лауринового типа, различных кондитерских изделий (кондитерских плиток; образцов глазури различных наименований, полученных от производителя, глазури, отделенной от мучных кондитерских изделий и корпусов конфет типа пралине, помадные, сбивные (всего 45 образцов)), в результате которого установлено, что содержание КМАФАнМ во всех образцах глазури составило не более 105 КОЕ/г продукта, дрожжей – менее 50 КОЕ/г, плесеней – 50–100 КОЕ/г. Для исследования влияния микробиологической обсемененности на изменение кислотности кондитерского изделия в процессе хранения были изготовлены модельные образцы глазури с высоким содержанием лауриновой кислоты и долей общего сухого остатка какао 15, 25 и 28%, инокулированные тест-культурами Subtilis Bacillus КВ2-1 и Aerophilus Bacillus 6-1 в количестве 10, 102, 103 и 104 КОЕ/г. На основе математической обработки экспериментальных данных построены графики зависимости кислотности от доли общего сухого остатка какао и обсемененности модельных образцов при хранении в течение 12 мес. Выявлена математическая зависимость, представленная в виде квадратичной функции, позволяющая прогнозировать сохранность глазированных кондитерских изделий. Экстремум функции показывает период хранения глазури, характеризующийся наибольшей скоростью образования свободных жирных кислот. Установлено, что при увеличении микробиологической обсемененности, а также при снижении массовой доли общего сухого остатка какао в какаосодержащем полуфабрикате период хранения, характеризующийся наибольшей скоростью образования свободных жирных кислот, сокращается. На основе полученных закономерностей возможно прогнозирование изменений органолептических показателей глазированных кондитерских изделий, а также кондитерских плиток и фигурных изделий, содержащих жиры лауринового типа, в процессе хранения. The hydrolysis of lauric-type fats caused by lipolytic enzymes can give glazed confectionery products an unpleasant «soapy» taste associated with the accumulation of free lauric acid during their storage. The activity of lipase in confectionery products can significantly change during storage during microbiological contamination, since microorganisms – bacteria, mold fungi and yeast are active lipase producers. Monitoring of the quality of glazes made on the basis of laurine-type fats, various confectionery products (confectionery tiles; glaze samples of various names received from the manufacturer, glaze separated from flour confectionery products and sweets with praline, fondant, whipped cases (45 samples in total)) conducted. According to its results, it was found that the content of CMAFAnM in all glaze samples was no more than 105 CFU/g of the product, yeast – less than 50 CFU/g, molds – 50–100 CFU/g. To study the effect of microbiological contamination on the change in the acidity of the confectionery product during storage, model glaze samples with a high content of lauric acid and a share of the total cocoa solids of 15, 25 and 28%, innoculated with test cultures of Subtilis Bacillus KV2-1 and Aerophilus Bacillus 6-1 in the amount of 10, 102, 103 and 104 CFU/g, were made. On the basis of mathematical processing of experimental data, graphs of the dependence of acidity on the proportion of the total cocoa solids and the contamination of model samples during storage for 12 months were constructed. A mathematical dependence, presented in the form of a quadratic function, which allows predicting the safety of glazed confectionery products, has been identified. The extremum of the function shows the storage period of the glaze, characterized by the highest rate of formation of free fatty acids. It was found that with an increase in microbiological contamination, as well as with a decrease in the mass fraction of the total cocoa solids in the cocoa-containing semi-finished product, the storage period characterized by the highest rate of formation of free fatty acids is reduced. On the basis of the obtained regularities, the prediction of changes in the organoleptic parameters of glazed confectionery products, as well as confectionery tiles and figured products containing lauric-type fats, during storage can be carried out.

Inhibition of Formation of Free Fatty Acids in Cod Liver with Sodium Hypochlorite Solution (Javex)

1975 ◽  
Vol 32 (2) ◽  
pp. 297-300 ◽  
Author(s):  
P. J. Ke ◽  
R. G. Ackman
Keyword(s):  
Fatty Acids ◽  
Vitamin A ◽  
Free Fatty Acids ◽  
Day Treatment ◽  
Storage Period ◽  
Active Chlorine ◽  
Sodium Hypochlorite Solution ◽  
Fish Liver ◽  
Multiple Component ◽  
Hydrolysis Of

Inexpensive active chlorine from commercially available Javex has been investigated for the preservation of cod livers at room temperature. Both homogenized and chopped liver samples were treated with preservative solution containing active chlorine concentrations of from 0.01 to 1.35%. After 7 days the formation of free fatty acids in cod livers by hydrolysis of lipids was inhibited by as much as 82 and 72%, respectively, for homogenized and chopped livers. Autolysis was effectively reduced by increasing the concentration of active chlorine, but accelerated markedly after a 10-day storage period. The peroxide value increased slowly in the liver treated with active chlorine solution (0.79%) from 0 to 3.2 meq/kg in a 7-day period and then reached 6.0 after 12 days of storage. About one-half of vitamin A content in the livers was destroyed during a 7-day treatment, but only 24% of vitamin D was lost. Since synthetic vitamin A can be cheaply added to the oil, these results show that active chlorine can be used as a cheap preservative in the fish liver industry, and provide a basis for the development of multiple component preservatives for livers.

scholarly journals Enzymatic Methods for the Manipulation and Valorization of Soapstock from Vegetable Oil Refining Processes

2021 ◽  
Vol 2 (1) ◽  
pp. 74-91
Author(s):  
Beatrice Casali ◽  
Elisabetta Brenna ◽  
Fabio Parmeggiani ◽  
Davide Tessaro ◽  
Francesca Tentori
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oil ◽  
Lipase Production ◽  
Oil Refining ◽  
Flow Mode ◽  
Acid Oil ◽  
Industrial Level ◽  
Vegetable Oil Refining ◽  
Hydrolysis Of

The review will discuss the methods that have been optimized so far for the enzymatic hydrolysis of soapstock into enriched mixtures of free fatty acids, in order to offer a sustainable alternative to the procedure which is currently employed at the industrial level for converting soapstock into the by-product known as acid oil (or olein, i.e., free fatty acids removed from raw vegetable oil, dissolved in residual triglycerides). The further biocatalyzed manipulation of soapstock or of the corresponding acid oil for the production of biodiesel and fine chemicals (surfactants, plasticizers, and additives) will be described, with specific attention given to processes performed in continuous flow mode. The valorization of soapstock as carbon source in industrial lipase production will be also considered.

Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
Author(s):  
J. R. Botta ◽  
D. H. Shaw
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Storage Time ◽  
Mallotus Villosus ◽  
Protein Nitrogen ◽  
Capelin Mallotus Villosus ◽  
Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

Rapid in vivo hydrolysis of fatty acid ethyl esters, toxic nonoxidative ethanol metabolites

1997 ◽  
Vol 273 (1) ◽  
pp. G184-G190 ◽  
Author(s):  
M. Saghir ◽  
J. Werner ◽  
M. Laposata
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Ethanol Ingestion ◽  
Gi Tract ◽  
Apparent Lack ◽  
Hydrolysis Of

Fatty acid ethyl esters (FAEE), esterification products of fatty acids and ethanol, are in use as fatty acid supplements, but they also have been implicated as toxic mediators of ethanol ingestion. We hypothesized that hydrolysis of orally ingested FAEE occurs in the gastrointestinal (GI) tract and in the blood to explain their apparent lack of toxicity. To study the in vivo inactivation of FAEE by hydrolysis to free fatty acids and ethanol, we assessed the hydrolysis of FAEE administered as an oil directly into the rat stomach and when injected within the core of low-density lipoprotein particles into the circulation of rats. Our studies demonstrate that FAEE are rapidly degraded to free fatty acids and ethanol in the GI tract at the level of the duodenum with limited hydrolysis in the stomach. In addition, FAEE are rapidly degraded in the circulation, with a half-life of only 58 s. Thus the degradation of FAEE in the GI tract and in the blood provides an explanation for the apparent lack of toxicity of orally ingested FAEE.

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

Extraction of Lipid-Protein Complexes from Egg Yolk

1972 ◽  
Vol 55 (5) ◽  
pp. 975-978
Author(s):  
J G Navarro ◽  
F Borie ◽  
J Saavedra
Keyword(s):  
Fatty Acids ◽  
Solvent Extraction ◽  
Enzymatic Hydrolysis ◽  
Free Fatty Acids ◽  
Protein Complexes ◽  
Egg Yolk ◽  
Yolk Protein ◽  
Residual Lipid ◽  
Mode Of Attachment ◽  
Hydrolysis Of

Abstract A residual lipid which is not removed by solvent extraction was detected and determined after enzymatic hydrolysis of defatted egg yolk protein. Free fatty acids were found to be the type of lipid bonded to the egg yolk protein. The mode of attachment of these fatty acids to the egg yolk protein is suggested and the composition of the fatty acids is reported.

Interaction of free fatty acids with the erythrocyte membrane as affected by hyperthermia and ionizing radiation

1990 ◽  
Vol 10 (2) ◽  
pp. 155-163 ◽  
Author(s):  
Maria Rybczynska ◽  
Adam Csordas
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Ionizing Radiation ◽  
Gamma Irradiation ◽  
Free Fatty Acids ◽  
Lauric Acid ◽  
Osmotic Resistance ◽  
Minimum Concentration ◽  
Hypotonic Hemolysis ◽  
Maximum Protection

The interference of hyperthermia and ionizing radiation, respectively, with the effects of capric (10:0), lauric (12:0), myristic (14:0), oleic (cis-18:1) and elaidic (trans-18:1) acids on the osmotic resistance of human erythrocytes was investigated. The results are summarized as follows: (A) not only at 37°, but also at 42° and 47°C lauric acid (12:0) represents the minimum chain length for the biphasic behaviour of protecting against hypotonic hemolysis at a certain lower concentration range and hemolysis promotion at subsequent higher concentrations; (B) with increasing temperatures the protecting as well as the hemolytic effects occur at lower concentrations of the fatty acids; (C) the increase of temperature promotes the extent of hemolysis and reduces the extent of protection against hypotonic hemolysis; (D) Gamma-irradiation of erythrocytes selectively affects the concentration of oleic acid at which maximum protection against hypotonic hemolysis occurs, without altering the minimum concentration for 100% hemolysis.

scholarly journals Nitrogen and Sulphur Relations in Effecting Yield and Quality of Cereals and Oilseed Crops

2001 ◽  
Vol 1 ◽  
pp. 30-34 ◽  
Author(s):  
B.K. Nad ◽  
T.J. Purakayastha ◽  
D.V. Singh
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Chemical Reduction ◽  
Structural Elements ◽  
Effective Utilization ◽  
Yield And Quality ◽  
Saponification Value ◽  
Major Consideration

Nitrogen and sulphur, both vital structural elements, are especially needed for the synthesis of proteins and oils. Investigations revealed the required application of sulphur is one half to one third the amount of nitrogen, and the ratio becomes narrower in mustard (Brassica juncea L.), followed by wheat and rice. The efficiency of an increased level of nitrogen required a proportionately higher amount of sulphur. A critical investigation on the effective utilization of applied vis-à-vis absorbed nitrogen in wheat and mustard envisaged accumulation of NO3-N in vegetative parts when sulphur remained proportionately low. Application of sulphur hastened the chemical reduction of absorbed NO3–for its effective utilization. The effect was more pronounced in mustard than in wheat. Easily available forms of sulphur, like ammonium sulphate and gypsum, as compared to pyrite or elemental sulphur, maintained adequate N to S ratio in rice, resulting in a reduction in the percent of unfilled grain, a major consideration in rice yield. A narrow N to S ratio, with both at higher levels, increased the oil content but raised the saponification value of the oil, a measure of free fatty acids. Whereas, a proportionately narrow N to S ratio at moderate dose resulted in adequately higher seed and oil yield with relatively low saponification value, associated with increased iodine value of the oil, indicating respectively low free fatty acids and higher proportion of unsaturated fatty acids, an index for better quality of the oil.

Hydrolysis of long-chain, n-3 fatty acid enriched chylomicrons by cardiac lipoprotein lipase

1999 ◽  
Vol 77 (10) ◽  
pp. 813-818 ◽  
Author(s):  
Ryna Levy ◽  
Gene R Herzberg
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Stearic Acid ◽  
Eicosapentaenoic Acid ◽  
Free Fatty Acids ◽  
Lipoprotein Lipase ◽  
Alpha Linolenic Acid ◽  
Hydrolysis Of ◽  
Long Chain

The hydrolysis of chylomicrons enriched in long-chain n-3 fatty acids by cardiac lipoprotein lipase was studied. In 60 min, 24.8% of the triacylglycerol fatty acids were released as free fatty acids. The fatty acids were hydrolyzed at different rates. DHA (docosahexaenoic acid, 22:6n-3) and EPA (eicosapentaenoic acid, 20:5n-3) were released at rates significantly less than average. Stearic acid (18:0), 20:1n-9, and alpha-linolenic acid (18:3n-3) were released significantly faster than average. There was no relationship between the rate of release of a fatty acid and the number of carbons or the number of double bonds. Lipoprotein lipase selectively hydrolyzes the fatty acids of chylomicron triacylglycerols. This selectively will result in remnants that are relatively depleted in 18:0, 20:1, and 18:3 and relatively enriched in 20:5 and 22:6.Key words: lipoprotein lipase, chylomicrons, fish oil, eicosapentaenoic acid, docosahexaenoic acid.

Effect of Stage of Rigor and of Freezing–Thawing Processes On Storage Quality of Refrozen Cod

1968 ◽  
Vol 25 (2) ◽  
pp. 299-320 ◽  
Author(s):  
J. A. Peters ◽  
J. W. Slavin ◽  
J. P. Lane ◽  
W. A. MacCallum ◽  
E. J. Laishley ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Frozen Storage ◽  
Taste Panel ◽  
Rigor Mortis ◽  
Protein Nitrogen ◽  
Circulating Water ◽  
Before And After ◽  
Extractable Protein

Trawler-caught cod were frozen before and after rigor mortis in brine (23% NaCI) and between refrigerated plates, thawed in circulating water at 7 C or in a conveyorized microwave oven, then processed into fillets which were packaged, plate-frozen, and stored at −18 C.All samples thawed satisfactorily in circulating water. Some overheating was encountered during thawing in microwaves. But the equipment was not developed sufficiently to permit assessment of the commercial potential of microwave thawing.Examinations of the fillets from the thawed fish for appearance, odor, and texture showed that freezing pre-rigor is preferable to freezing post-rigor and that thawing by means of microwaves is preferable to thawing by means of water. Freezing or thawing methods did not affect the pH of the thawed fillets.Results of organoleptic and chemical tests to determine the changes in quality of the refrozen fillets packaged and stored at −18 C for 12 months indicated that neither the average taste panel scores nor the chemical tests for moisture, total lipid, free fatty acids, and extractable protein nitrogen showed any difference attributable to state of rigor, freezing method, or thawing method. The taste panel slightly preferred the texture of fillets from fish frozen pre-rigor and from fish frozen in brine. Free fatty acids increased sharply as a result of thawing and refreezing, and the rapid increase continued during the first 2 months of frozen storage. Taste panel scores correlated significantly with free fatty acids (1% level) and with extractable protein (5% level).

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