Effect of salting on back fat hydrolysis and oxidation

Tunieva, E.K.; Насонова, В.В.; Становова, И.А.; Spiridonov, K. I.; Kurzova, A.A.

doi:10.1088/1755-1315/85/1/012047

Cited by 3 publications

(3 citation statements)

References 4 publications

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“…The studies on the effect of different salt doses on back fat oxidation in the absence of hemoglobin demonstrated that addition of salt into the back fat composition did not result in an increase in the indicators of the hydrolytic and oxidative spoilage. On the contrary, addition of 2.0% of salt caused a decrease in the oxidation product (Tunieva et al, 2017).The antioxidative effect of small doses of salt can be explained by an effect of sodium chloride on a decrease in the water activity, which retards fat oxidation, and by the absence of the heme pigments in back fat. Compared to these data, the presence of heme initiated the oxidative changes in unsalted back fat by 2.2 times (р<0.05) for the peroxide value and 1.5 times (р<0.05) for the thiobarbituric acid value.…”

Section: Results Anddiscussion 31 Fat Hydrolysis and Oxidationmentioning

confidence: 99%

Effect of Sodium Chloride on Fat Oxidation in the Presence Of Heme Pigments

2019

CRPJFST

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The effects of salt on oxidative changes in fat and heme pigments were evaluated. The back fat was salted with sodium chloride in the presence of the hemoglobin. The indicators of the hydrolytic and oxidative spoilage were investigated in the samples of back fat from White Large pigs at two years of age. The proportions of heme and non-heme iron, as well as the content of metmyoglobin were determined in the samples of m. Longissimus dorsi from two-year-old female Large White pigs. Back fat salting did not significantly affect the acid value of back fat. Addition of salt in amounts of 3.5 % and 5.0 % initiated the oxidative changes. Addition of sodium chloride initiated fatty acid oxidation in the presence of the heme pigments. The content of unsaturated acids decreased by 22.8 % when 5.0 % of salt were added. The proportion of heme iron increased by 6.5 % relative to free iron when 5.0 % of sodium chloride were added. The positive correlation between the metmyoglobin content and the thiobarbituric acid value was found with the correlation coefficient of 0.98.

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Section: Results Anddiscussion 31 Fat Hydrolysis and Oxidationmentioning

confidence: 99%

Effect of Sodium Chloride on Fat Oxidation in the Presence Of Heme Pigments

2019

CRPJFST

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“…The 12-hour fermentation of the seed paste with salt resulted in the FSO butter recording the least PV compared to its counterpart, FWO, obtained by the 12-hour fermentation of the unsalted seed paste. Tunieva et al [ 31 ] recorded a 17% reduction in PV when 2.0% table salt was added to back fat, compared with unsalted back fat. Also, antioxidant substances, including phenolics, that are inherent in the samples or those formed during fermentation in the presence of salt could have contributed to the reduced PV [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana

Timtey,

Alemawor,

Ellis

et al. 2024

International Journal of Food Science

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Pentadesma butyracea seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the P. butyracea plant. The butter has potential use in the food, pharmaceutical, and cosmetic industries. The study investigated traditional PBSB processing methods in Ghana and evaluated their effects on yield, physicochemical parameters, and fatty acid composition. Four traditional extraction methods were identified and evaluated, and these methods are direct wet extraction of PBSB from a fresh mixture of the seed paste and water (DEW); wet extraction of PBSB from a 12-hour fermented mixture of the seed paste and water (FWO); direct wet extraction of PBSB from a fresh mixture of the seed paste, salt, and water (DES); and wet extraction of PBSB from a 12-hour fermented mixture of the seed paste, salt, and water (FSO). Results of physicochemical properties of the PBSB samples showed moisture content of 0.06-0.07%, free fatty acid of 1.38-2.43%, iodine value of 56.50-56.85 Wijs, peroxide value of 5.58-8.52 mEq/kg, relative density of 0.91, refractive index of 1.462-1.464, percent impurities of 0.015-0.017%, saponification value of 165.57-178.02 mg KOH/g, and percent unsaponifiable matter of 2.60-3.18%. The PBSB yield varied in the range of 21.68-26.97%, with the highest average butter yield observed for FWO. Seventeen fatty acids were characterized in the PBSB samples, and they included ten saturated fatty acids, five monounsaturated fatty acids, and two polyunsaturated fatty acids. Key fatty acids found in the PBSB samples were oleic acid (51.21-51.31%), stearic acid (43.22-43.33%), palmitic acid (2.91-3.07%), linoleic acid (0.49-0.51%), linolenic acid (0.12-0.20%), and arachidic acid (0.14-0.15%). PBSB samples produced by the various traditional extraction methods in Ghana recorded similar physicochemical characteristics as unrefined shea butter per the Regional Standard for Unrefined Shea Butter (CXS 325R-2017) as well as Cook Brand Margarine, a common commercial baking fat, and thus, their potential food application such as an alternative shortening/ingredient could be explored in a future study.

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“…Распределение соли по объему буженины, равно как и распределение любого компонента, осуществляется за счет процесса диффузии, на который оказывают влияние различные технологические параметры и свойства исходного сырья. Эта закономерность выражается во втором законе Фика [12,13]. Он учитывает то, что поток атомов в процессе диффузии может меняться, т. е. принимает во внимание не стационарность потока [8,11].…”

Section: результаты исследования и их обсуждениеunclassified

The development of the method for assessing the distribution of components in food

Акатов

Орловцева

Постовая

2018

Vestn. Voronež. gos. univ. inž. tehnol.

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The article considers the problem of assessing the quality of food products and the process of their production using the example of determining the mass fraction of sodium chloride in baked pork. Salt is an important component, the content of which is regulated by standards and technical regulations and affects all types of indicators: organoleptic, quality and safety. Standard methods of sampling and determining the mass fraction of sodium chloride - the methods of Mora and Folgrade, which establish the average value of the measured index are analyzed. As a result of the conducted studies, a method for estimating the distribution of components in a food product based on the second Fick law, which takes into account the nonstationary nature of the flow and provides for the possibility of changing the flow of atoms in the diffusion process, is proposed. The article provides a mathematical justification for the proposed methodology. Based on the methods, regulated by standards, the method allows to demonstrate clearly the values of the component content in the product mass.The developed method gives a more complete picture of the quality of products, allows us to draw conclusions about the quality of the process and the causes that affect it.This information will allow to develop a set of measures to ensure a high level of competitiveness of the food product.

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Effect of salting on back fat hydrolysis and oxidation

Cited by 3 publications

References 4 publications

Effect of Sodium Chloride on Fat Oxidation in the Presence Of Heme Pigments

Effect of Sodium Chloride on Fat Oxidation in the Presence Of Heme Pigments

Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana

The development of the method for assessing the distribution of components in food

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