lipid stability
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2021 ◽  
Vol 54 (1) ◽  
Author(s):  
Tiago Freitas Silva ◽  
Ednardo Rodrigues Freitas ◽  
Thalles Ribeiro Gomes ◽  
Rafael Carlos Nepomuceno ◽  
Otoniel Félix de Souza ◽  
...  

2021 ◽  
pp. 110907
Author(s):  
Simara Somacal ◽  
Sabrina Somacal ◽  
Vandré Sonza Pinto ◽  
Cassandra de Deus ◽  
Raquel Guidetti Vendruscolo ◽  
...  

Planta ◽  
2021 ◽  
Vol 254 (5) ◽  
Author(s):  
Rabishankar Ojha ◽  
Simranjit Kaur ◽  
Kshitija Sinha ◽  
Kirti Chawla ◽  
Sumandeep Kaur ◽  
...  

LWT ◽  
2021 ◽  
pp. 112513
Author(s):  
Licheng Fan ◽  
Caining Xian ◽  
Shijie Tang ◽  
Wei Ding ◽  
Chang-Hua Xu ◽  
...  

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4140
Author(s):  
Marina Krvavica ◽  
Dario Lasić ◽  
Jasenka Gajdoš Kljusurić ◽  
Jelena Đugum ◽  
Špiro Janović ◽  
...  

Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.


Food Control ◽  
2021 ◽  
pp. 108388
Author(s):  
Zhen Yang ◽  
Ying Zhou ◽  
Jun-Jie Xing ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1463
Author(s):  
Carmen Botella-Martínez ◽  
José Ángel Pérez-Álvarez ◽  
Estrella Sayas-Barberá ◽  
Juana Fernández-López ◽  
Manuel Viuda-Martos

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.


Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1348
Author(s):  
Wan-Ting Jia ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu

Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of DWWN are easily affected. This study explored the effect of superheated steam treatment (SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s) on the lipid stability of DWWN. The lipase, lipoxygenase and peroxidase of the DWWN treated with superheated steam were completely passivated during storage. After 12 weeks of storage, the fatty acid value of DWWN increased by 35.1, 17.9, 15.9, 24.6 mg NaOH/100 g in the groups of control, SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s, respectively; whereas the content of UFAs decreased by 13.5%, 6.8%, 5.4%, and 2.7%, respectively. The content of 2-pentylfuran in the SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s group was 0.7, 0.6, and 0.4-fold than that of the control group, respectively. In addition, the total tocopherol and total volatile compounds of the SST-190 °C-5 s group were 2.4 and 0.7-fold than that of the control group, respectively. Therefore, SST should be a new technology that can improve the lipid stability of DWWN.


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