Safety Evaluation of Oil Samples Collected from Different Food Points of Multan City of Pakistan

Akhtar, Saeed; Tanveer, Mamoona; Ismail, Amir; Hussain, Majid

doi:10.21620/ijfaas.2017243-48

Cited by 4 publications

(3 citation statements)

References 14 publications

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“…Conjugated diene measurement shows the oxidative stability of the fats or oils in the product which formed by the triplet oxygen or singlet oxygen (Akhtar et al, 2018). Juntachote et al (2007)concluded that storage period reduced the conjugated diene value, but our result shows the opposite.…”

Section: Conjugated Dienes Analysiscontrasting

confidence: 45%

Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)

Palamutoğlu

2021

J Hellenic Vet Med Soc

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Meat products contain fatty acids, especially saturated fatty acids, which cause adverse health effects. The effect of fats on meat products isnot only concerned with health, but also about the product’s sensorial or textural properties. The research aimed to develop a new, healthier meatball formula in which the fat is substituted by oleogel gelled by carnauba wax and made with sunflower oil and black seed oil mixture. The effect of substituting animal fat with oleogel on color values, cooking parameters, lipid oxidation, and the textural properties of meatballs were determined. The effect of oleogel type on the TBA values of 50 and 75% substituted samples was statistically significant (p < 0. 05), and TBA values of the samples with oleogel substituted were higher than others at the end of the storage. The effect of substitution rates on the texture profile of meatball samples was found to be statistically significant (p <0. 05). The oleogel (25%) added group scored significantly (p < 0. 05)higher than the control group in appearance, flavor, texture, juiciness, oiliness, and overall acceptability, and was not found difference between the treatment groups.

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Section: Conjugated Dienes Analysiscontrasting

confidence: 45%

Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)

Palamutoğlu

2021

J Hellenic Vet Med Soc

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“…CD is a measure of the oxidative stability of fats or oils where CD is a lipid hydroperoxide formed by triplet oxygen or singlet oxygen (Akhtar et al, 2018). When the oxidation of lipids progresses, the unconjugated double bonds are converted to conjugated structures that absorb ultraviolet radiations of 233 nm (Peri and Saguy, 2015).…”

Section: Resultsmentioning

confidence: 99%

Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction

Shin¹,

Kim²,

Yune³

et al. 2019

Food Sci Anim Resour

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The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at 60°C for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p -anisidine value ( p -AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p -AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.

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“…Another study also reported that change in the physicochemical properties of the frying oil samples collected from Multan, Pakistan. The results of the study showed that FFA, conjugated dienes, and heavy metals concentrations (cobalt and nickel) were normal, while, peroxide values, Cd, and Pb were more than normal [16]. A recent study conducted in Lahore, Pakistan also reported the quality of fifty frying oil samples being used by SFVs.…”

Section: Introductionmentioning

confidence: 90%

Quality Assessment of Fried Oils from Different Street Food Vendors and Restaurants in Different Areas of Gilgit, Pakistan

Haider

Akhtar

Khalid³

2023

PPASB

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The study was designed to estimate the quality of the frying oils used in northern areas of Pakistan. A cross-sectional analysis was performed to investigate the behavior and common practices of street food vendors (SFVs) regarding oil selection, food preparation, and awareness of rancid oil on human health. Seventy-Eight (78) commercial fried oil samples were evaluated based on the free fatty acid (FFAs), peroxide value (PV), moisture contents (MC), total polar matter (TPM), color, and iodine value (IV). The analysis showed that FFAs, PV, TPM, color, and IV significantly deviated from standard values provided by Pakistan Standard Quality Control Authority, (PSQCA) Pakistan. The SFVs used low-quality oil because of low price and ease of availability over quality, frying oil was changed infrequently and blended with new oil. Furthermore, the majority of SFVs were unaware of the hazards of rancid oil to human health, food handling practices were unsanitary, and cleaning methods were ineffective. Quality control, legislation, and SFVs safety and hygiene training are the most critical requirements to improve the overall quality of fried street foods in Gilgit, Pakistan.

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Safety Evaluation of Oil Samples Collected from Different Food Points of Multan City of Pakistan

Cited by 4 publications

References 14 publications

Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)

Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)

Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction

Quality Assessment of Fried Oils from Different Street Food Vendors and Restaurants in Different Areas of Gilgit, Pakistan

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