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Factors Affecting The Oxidative Stability Of Foods-Interesterified Soybean Oil With High Intensity Ultrasound Treatment And Trona Mineral In Packaged Fresh Meats, Jiwon Lee
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Oxidation leads to rancid flavors or odors in oils and meat and causes discoloration in muscle foods. There is a great concern about economic loss when oxidation is not effectively controlled. Novel processing and storage methods such as ultrasound, interesterification, or gas emitter sachet in meat packaging have been studied to provide desirable quality properties of oils and meat products. However, there are not enough studies to explain their effect on oxidative stability. Better understanding of new techniques is required to manage the oxidative stability and even other quality properties.
High intensity ultrasound is an effective method to improve physical …