keyword
MENU ▼
Read by QxMD icon Read
search

Rancid

keyword
https://www.readbyqxmd.com/read/28803213/effect-of-salting-and-ripening-on-the-physicochemical-and-sensory-quality-of-goat-and-sheep-cured-legs
#1
Alfredo Teixeira, Aline Fernandes, Etelvina Pereira, Aristides Manuel, Sandra Rodrigues
Physicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7-5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs...
August 4, 2017: Meat Science
https://www.readbyqxmd.com/read/28780114/development-of-a-novel-loop-mediated-isothermal-amplification-assay-for-the-detection-of-lipolytic-pseudomonas-fluorescens-in-raw-cow-milk-from-north-china
#2
Liang Xin, Lanwei Zhang, Zhaoxu Meng, Kai Lin, Shuang Zhang, Xue Han, HuaXi Yi, Yanhua Cui
Lipases secreted by psychrotrophic bacteria are known to be heat resistant and can remain active even after the thermal processing of milk products. Such enzymes are able to destabilize the quality of milk products by causing a rancid flavor. Rapid detection of a small amount of heat-resistant lipase-producing psychrotrophic bacteria is crucial for reducing their adverse effects on milk quality. In this study, we established and optimized a novel loop-mediated isothermal amplification (LAMP) assay for the detection of Pseudomonas fluorescens in raw cow milk, as the most frequently reported heat-resistant lipase-producing bacterial species...
August 2, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28750334/effects-of-sage-distillation-by-product-salvia-lavandulifolia-vahl-dietary-supplementation-in-light-lambs-fed-on-concentrates-on-meat-shelf-life-and-fatty-acid-composition
#3
Mateo Leticia, Delgado Paola, Ortuño Jordi, Otal Julio, Bañón Sancho
Sage distillation by-product (SDB) was tested as dietary supplement in lambs for its effects on the lipid profile and meat stability. Segureño lambs from two different rearing systems (ewes grazing Mediterranean shrubland vs. ewes fed indoors on barley/lucerne) were weaned at 13kg live weight and given a basal diet (concentrate) or the SDB diet (concentrate with 100gSDBkg(-1) feed) until they reached 25kg. Intramuscular fat composition and meat stability were determined. SDB increased n-3 PUFA and polyphenol intake...
July 10, 2017: Meat Science
https://www.readbyqxmd.com/read/28750167/comparison-of-antioxidant-evaluation-assays-for-investigating-antioxidative-activity-of-gallic-acid-and-its-alkyl-esters-in-different-food-matrices
#4
Natthaporn Phonsatta, Pawinee Deetae, Pairoj Luangpituksa, Claudia Grajeda-Iglesias, Maria Cruz Figueroa-Espinoza, Jérôme Le Comte, Pierre Villeneuve, Eric A Decker, Wonnop Visessanguan, Atikorn Panya
The addition of antioxidants is one of the strategies to inhibit lipid oxidation, a major cause of lipid deterioration in foods leading to rancidity development and nutritional losses. However, several studies have been reported that conventional antioxidant assays, e.g., TPC, ABTS, FRAP, and ORAC could not predict antioxidant performance in several foods. This study aimed to investigate the performance of two recently developed assays, e.g., the conjugated autoxidizable triene (CAT) and the apolar radical-initiated conjugated autoxidizable triene (ApoCAT) assays to predict the antioxidant effectiveness of gallic acid and its esters in selected food models in comparison with the conventional antioxidant assays...
August 15, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28731503/impact-of-soybean-aging-conditions-on-tofu-sensory-characteristics-and-acceptance
#5
Neide Kiyoko Kondo Kamizake, Lilian Catarini Pereira Silva, Sandra Helena Prudencio
BACKGROUND: Tofu from aged soybeans has poor quality, mainly texture. Texture defects related in literature are contradictory. No study has approached all sensory properties simultaneously. The objective of this study was to evaluate the effect of soybean aging conditions (natural: ambient temperature and RH, 18 months, and accelerated: 30 °C, 84% RH, 6 months) on all the sensory characteristics and acceptance of tofu. Texture and color were also evaluated by instrumental method. Control condition was -20 °C, 47% RH...
July 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28711265/feeding-a-concentrate-rich-in-rapeseed-oil-improves-fatty-acid-composition-and-flavor-in-norwegian-goat-milk
#6
R A Inglingstad, S Skeie, G E Vegarud, T G Devold, Y Chilliard, M Eknæs
Impaired quality due to a high content of free fatty acids (FFA) and off-flavors has caused challenges in the development of Norwegian goat milk products. The present study aimed to examine the effect of lipid-supplemented concentrates on milk fat content, fatty acid composition, FFA, lipoprotein lipase activity, sensory properties, and size of milk fat globules of goat milk. Thirty goats assigned to 3 experimental groups were fed different concentrates from 60 d in milk (DIM) until late lactation (230 DIM)...
September 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28639694/rancidity-development-of-refrigerated-rainbow-trout-oncorhynchus-mykiss-fillets-comparative-effects-of-in-vivo-and-in-vitro-effects-of-lycopene
#7
Ali Ehsani, Mohammad Sedigh Jasour, Naser Agh, Mohammad Hashemi, Mahdi Khodadadi
BACKGROUND: The problem of lipid oxidation in fish during storage is well known and it is related to both temperature and storage time. Antioxidants could have a main role in limiting deteriorative effects of lipid oxidation in fish. The present study was conducted to investigate the effect of dietary supplement against postmortem addition of lycopene on deterioration of trout fillets during storage at 4±1°C for 12 days. RESULTS: At the end of feeding trial, no significant differences were observed among fatty acid composition of different dietary groups...
June 22, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28585169/evaluating-fermentation-characteristics-of-kazachstania-spp-and-their-potential-influence-on-wine-quality
#8
Illse Jood, Justin Wallace Hoff, Mathabatha Evodia Setati
The current study is the first one to demonstrate the wine fermentation potential of members of several species of the genus Kazachstania including strains derived from grape must. The fermentation characteristics were evaluated in synthetic grape juice medium and in Sauvignon blanc. Our data show that none of the species evaluated could ferment to dryness in monoculture fermentations. However, at least 75% of the sugar was consumed before the fermentations got stuck. In mixed-culture fermentations with Saccharomyces cerevisiae diverse aroma profiles were evident especially in Sauvignon blanc fermentations...
July 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28572919/proximate-and-biochemical-characterization-of-burrito-bachydeuterus-auritus-and-flying-gurnard-dactylopterus-volitans
#9
REVIEW
Lawrence D Abbey, Mary Glover-Amengor, Margaret Ottah Atikpo, Nazlin K Howell
With limited protein resources and depleting commercial fish species there is the need to improve utilization of some of the lesser known species which are underutilized, for example, big eye grunt (burrito), Bachydeuterus auritus, and the flying gurnard (Dactylopterus volitans), (other names Cephalocanthus volitans (local) Pampansre). This study was to characterize some of the proximate and biochemical properties of burrito and the flying gurnard so as to evaluate their potential for use in human nutrition and other value-added products...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28559626/optimization-of-antioxidant-efficacy-of-a-deflavored-and-decolorized-rosemary-extract-effect-of-carnosol-content-on-the-oxidative-stability-of-paprika-colored-beef-patties
#10
P S Rajeev, N M Johannah, G Gopakumar, Balu Maliakel, I M Krishnakumar
Considering the significance of natural antioxidants to preserve meat, the present study was undertaken to evaluate the efficacy of a deflavored and decolorised extract of rosemary (StabilRose™) for the production and preservation of naturally colored fresh meat. Oxidative rancidity of meat and color degradation of paprika oleoresin were exploited as model systems and compared with butylated hydroxyanisole (BHA). The results showed similar efficacy for 3% carnosic acid extract and BHA, with further enhancement in efficacy with respect to the carnosic acid content...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28550782/immunofluorescence-evaluation-of-4-hydroxynonenal-and-8-hydroxy-2-deoxyguanosine-activation-in-zebrafish-daino-rerio-larvae-brain-exposed-microinjected-to-propyl-gallate
#11
Ahmet Topal, Selim Çomakli, Mustafa Özkaraca, Alper Baran, Mine Köktürk, Veysel Parlak, Yavuz Selim Sağlam, Muhammed Atamanalp, Saltuk Buğrahan Ceyhun
Propyl gallate (PG) is a chemical compound obtained by esterification of propanol with gallic acid. Due to its antioxidative properties, it is widely used in cosmetics and pharmaceutical industries as well as to protect the oils in foods such as butter, milk-based desserts, chewing gum, mayonnaise, meat, soups, cereals, spices and seasonings from rancidity. This study has been designed to assessment 8-OHdG and 4-HNE activity, and histopathological changes in the brain tissues of zebrafish larvae, which is a lecithotrophic organism, after 96 h of PG exposure via microinjecting to yolk sac of embryo...
May 19, 2017: Chemosphere
https://www.readbyqxmd.com/read/28493486/pansteatitis-in-polluted-olifants-river-impoundments-nutritional-perspectives-on-fish-in-a-eutrophic-lake-lake-loskop-south-africa
#12
K D A Huchzermeyer, S Woodborne, G Osthoff, A Hugo, A C Hoffman, H Kaiser, J C A Steyl, J G Myburgh
This study compares the aetiology of pansteatitis in Lake Loskop, relative to two other impoundments along the Olifants River. Macroscopic and microscopic pathology, age determination and analysis of stomach content, fatty acids and stable isotopes explain the high prevalence of pansteatitis in Oreochromis mossambicus (Peters) and several other species in Lake Loskop. All the dietary indicator comparisons between pansteatitis-affected and healthy fish fail to support a systemic cause. Pansteatitis in Lake Loskop was linked to size and weight of O...
May 11, 2017: Journal of Fish Diseases
https://www.readbyqxmd.com/read/28493294/commercial-mineral-enhanced-dairy-by-products-as-sodium-replacers-antioxidants-and-calcium-fortifiers-in-sausages
#13
Anne Maren Engeloug, Gu Yi, Bjørg Egelandsdal, Anna Haug, Berit Nordvi
Sausages are perceived as high in Na and with a too high Na:K ratio. Frankfurter type sausages are regarded as important contributors of sodium in the diet and thereby of health risks. Surplus products from the dairy industry are various mineral powders enriched in either potassium, calcium, or phosphate and include various amounts of lactose. Sausages were produced at 3 sodium levels (equivalent to 13, 15, and 17 g NaCl/kg sausage) using 4 different milk ingredients (a dried skimmed milk powder, a calcium enriched milk powder, a potassium enriched powder, and a lactose enriched powder)...
June 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28346739/a-novel-approach-to-limit-chemical-deterioration-of-gilthead-sea-bream%C3%A2-sparus-aurata-%C3%A2-fillets-coating-with-electrospun-nanofibers-as-characterized-by-molecular-thermal-and-microstructural-properties
#14
Zafer Ceylan, Gulgun F Unal Sengor, Mustafa Tahsin Yilmaz
Coating of sea bream fillets with thymol loaded chitosan based electrospun nanofibers (TLCN) and chitosan based nanafibers (CN) has been presented a novel approach to delay chemical deterioration. We assessed CN and TLCN with respect of scanting of total volatile basic nitrogen (TVBN), trimethylamine (TMA), thiobarbituric acid (TBA) deterioration during cold storage condition. Electrospinning process was applied to obtain TLCN and CN. Both of nanofibers obtained from biopolymer and bioactive material were cylindrical, smooth, beadless...
May 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28317750/effects-of-storage-time-and-temperature-on-lipid-oxidation-of-egg-powders-enriched-with-natural-antioxidants
#15
Paula Toshimi Matumoto-Pintro, Alice Eiko Murakami, Ana Carolina Pelaes Vital, Camila Croge, Denise Felix da Silva, Ivan Camilo Ospina-Roja, Ana Flávia Quiles Garcia Guerra
The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90-day period) and for malonaldehydes (during a 210-day period) at 25±2 and 4±1°C. The presence of lycopene and BHA increases the total phenolic compounds in the enriched egg powders, and BHA exhibits the most antioxidant activity, as quantified by an ABTS assay...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28316475/optimization-of-manufacturing-conditions-for-improving-storage-stability-of-coffee-supplemented-milk-beverage-using-response-surface-methodology
#16
Sung-Il Ahn, Jun-Hong Park, Jae-Hoon Kim, Duk-Geun Oh, Moojoong Kim, Donghwa Chung, Jin-Woo Jhoo, Gur-Yoo Kim
This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28297743/a-simple-headspace-gc-ms-method-for-the-quantitative-determination-of-the-release-of-the-antioxidants-butylated-hydroxyanisole-and-butylated-hydroxytoluene-from-chewing-gum
#17
Enrico Davoli, Antonio Bastone, Giancarlo Bianchi, Mario Salmona, Luisa Diomede
RATIONALE: Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are widely used to prevent oxidation and rancidity in foodstuffs, pharmaceutical preparations and cosmetic formulations. Although their safety has been thoroughly investigated, possible endocrine side-effects have been suggested. A useful method for the determination of BHA and BHT in foods is needed to estimate their daily intake through the diet. METHODS: We selected commercial chewing gum as a model of complex food matrix and developed a new method based on gas chromatography/mass spectrometry...
March 15, 2017: Rapid Communications in Mass Spectrometry: RCM
https://www.readbyqxmd.com/read/28285524/chemical-and-sensory-characterization-of-oxidative-changes-in-roasted-almonds-undergoing-accelerated-shelf-life
#18
Lillian M Franklin, Dawn M Chapman, Ellena S King, Mallory Mau, Guangwei Huang, Alyson E Mitchell
In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consumer hedonic response in light roasted (LR) and dark roasted (DR) almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that, although rancidity develops at different rates in LR and DR almonds, consumer liking was not significantly different between LR and DR almonds...
March 29, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28273584/antioxidant-activity-of-pomegranate-peel-extract-on-lipid-and-protein-oxidation-in-beef-meatballs-during-frozen-storage
#19
Sebahattin Serhat Turgut, Fatma Işıkçı, Ayla Soyer
Antioxidant effect of pomegranate peel extract (PE) to retard lipid and protein oxidation in beef meatballs was investigated during frozen storage at -18±1°C. Concentrated and freeze dried aqueous extract of pomegranate peel was incorporated into freshly prepared meatball mix at 0.5% and 1.0% concentrations, and compared with 0.01% butylated hydroxytoluene (BHT) and control (without any antioxidant). In PE treated samples, particularly in high PE concentration, peroxide, malondialdehyde and carbonyl formation, loss of total protein solubility and sulfhydryl groups were significantly lower than control after 6months of storage...
July 2017: Meat Science
https://www.readbyqxmd.com/read/28249178/interaction-of-diet-and-long-ageing-period-on-lipid-oxidation-and-colour-stability-of-lamb-meat
#20
Eric N Ponnampalam, Tim Plozza, Matthew G Kerr, Nick Linden, Meredith Mitchell, Alaa El-Din A Bekhit, Joe L Jacobs, David L Hopkins
Eighty-four crossbred wether and ewe lambs were allocated to four finishing diets. The diets were: Lucerne pasture (n=24), Annual ryegrass with sub clover pasture (n=18), Standard commercial feedlot pellets (n=24) and Annual ryegrass based pasture and commercial feedlot pellets (500g/day/head) (n=18). After 8weeks of feeding the lambs were slaughtered and the m. longissimus (LL) and m. semimembranosus (SM) were vacuum packaged and held chilled for 5 (fresh) or 60 (long aged) days, after which samples of each were displayed for 4days under simulated retail conditions...
July 2017: Meat Science
keyword
keyword
77979
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"