Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Entire DC Network
Measures Of Oxidation Of Soybean And Catfish Oils, John Michael Mcgillivray
Measures Of Oxidation Of Soybean And Catfish Oils, John Michael Mcgillivray
Theses and Dissertations
Oils from soybeans and catfish by-products were extracted using hexane, propane, and supercritical carbon dioxide (SCCO2). Free fatty acids (FFA), peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX), induction point (IP), iodine values (IV), and 2-thiobarbituric acid reactive substance (TBARS) were all measured to analyze oxidation of these oils. The extraction yield of propane, hexane, and SCCO2 oils was 80.4, 94.5, and 90%, in respect to total lipid content. Oils extracted with SCCO2 were more oxidized than those extracted with propane and hexane; probably due to the higher temperature and longer extraction time. The IP correlated with AnV, IV, …
Influence Of Food-Grade Ingredients On Offlavor Compounds In Catfish Fillets, Sovann Kin
Influence Of Food-Grade Ingredients On Offlavor Compounds In Catfish Fillets, Sovann Kin
Theses and Dissertations
The purpose of this study was to screen the effect of some food-grade ingredients on the off-odors caused by geosmin and 2-methylisoborneol (MIB) compounds in catfish fillets by sensory evaluation. The study revealed that geosmin and MIB odor intensity were reduced to different degrees when fillets were dipped in lime flavor (94% and 67%, respectively), 0.5% acetic acid (AA) (70% and 16%, respectively), hardwood liquid smoke (98% and 86%, respectively), or hickory liquid smoke (98% and 100% respectively) in cooked products. A 0.5% AA proved to be effective in decreasing odor intensity of geosmin (70%) in cooked products, whereas lime …