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Full-Text Articles in Food Processing

Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins, Wang Yun-Tao, Wang Ying-Juan, Bai Yan-Hong May 2020

Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins, Wang Yun-Tao, Wang Ying-Juan, Bai Yan-Hong

Food and Machinery

The latest physicochemical pretreatment technologies to improve the emulsifying properties of proteins and the corresponding mechanisms were summarized, including the physical modification such as ultrasound, high pressure homogenization, extrusion cooking, and swirl cavitation, and chemical modification methods such as pH shifting, phosphorylation modification, and enzymatic modification. Moreover, this review also included the synergistic effects of the above methods to modify proteins and the related mechanisms and the future research prospects of the protein modification.

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Research Progress On Application Of Polyoxometalates In Food Preservation, Zhou Feng, Zhang Jia-Wen, Liu Hai-Xiong, Hu Jia-Miao May 2020

Research Progress On Application Of Polyoxometalates In Food Preservation, Zhou Feng, Zhang Jia-Wen, Liu Hai-Xiong, Hu Jia-Miao

Food and Machinery

This paper comprehensively expounds the research achievements on the biological activity of polyoxometalates at home and abroad in recent years, and points out the research progress of the application of polyoxometalates in the field of food preservation based on their anti-bacterial and enzyme-inhibitory activities. The application trend and research direction of polyoxometalate in food industry are also prospected.

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Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie May 2020

Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie

Food and Machinery

A variety of bioactivities induding papaya alkaloids, rutin, benzyl isothiocyanate, carotenoids in Papaya (Carica Papaya L.) were investigated in this study. Some of these compounds exhibited a broad array of pharmacological activities in gastrointestinal protection, hepatoprotective effect, anti-inflammatory, weight loss and beauty, anti-cancer, anti-bactericidal and antioxidation properties. This review summarizes the research progress of main bioactive substances, anticancer functions in different parts of papaya, and its wide application prospects in food industry, pharmaceutical industry and health care industry were proposed.

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New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea, Yi Juan, Liu Miao May 2020

New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea, Yi Juan, Liu Miao

Food and Machinery

his review summarizes probable mechanisms and their clinical researches on anti-obesity effect of Pu’er tea. Additionally, those comparative studies of anti-obesity of Pu’er tea and other tea categories, raw and ripened Pu’er tea are discussed. The development prospect and research trend of anti obesity of Pu’er tea are described.

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Effects Of Low Temperature And Low Voltage Electrostatic Field Treatment Combined With Microporous Pe Film Packaging On Storage Quality Of Different Maturity Lingwu Long Jujube, Yang Ya-Li, Liu Hui-Yan, Fang Hai-Tian, Zhang Hao-Yu, Li Jin-Na, Zhang Guang-Di May 2020

Effects Of Low Temperature And Low Voltage Electrostatic Field Treatment Combined With Microporous Pe Film Packaging On Storage Quality Of Different Maturity Lingwu Long Jujube, Yang Ya-Li, Liu Hui-Yan, Fang Hai-Tian, Zhang Hao-Yu, Li Jin-Na, Zhang Guang-Di

Food and Machinery

Lingwu long jujube with different maturity levels (semi-red period, 2/3 red period and full red period) as research material, the method of low temperature and low voltage electrostatic field combined with PE film bag was used to.preserve the freshness of the jujube fruits. During the storage period, the changes of physical and chemical properties of Lingwu long jujube fruits such as ascorbic acid (VC), total acid (TA), soluble solids (TSS), hardness and weightlessness rate, and sensory evaluation were investigated. As results, Lingwu long jujube fruits in full red and half-red periods had a shorter fresh-keeping period, with a faster softening …

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Recent Progress In Marine Natural Products Intervention In Inflammatory Bowel Disease, Li Ming-Shuang, Yang Xi-Hong, Che Hong-Xia, Xie Wan-Cui May 2020

Recent Progress In Marine Natural Products Intervention In Inflammatory Bowel Disease, Li Ming-Shuang, Yang Xi-Hong, Che Hong-Xia, Xie Wan-Cui

Food and Machinery

In this article, the recent research progress and therapeutic mechanism of marine-derivedactive substance against inflammatory bowel disease are reviewed.The multiple action targets of macromolecular active substances under the existing experimental model are proposed. And the possibility and potential mechanism of fatty acids, polysaccharides, biological peptides and other substances as adjuvant therapy of inflammatory bowel disease are discussed, which will hopefully provide a theoretical basis for the high value utilization of seafood and the development of supplements for inflammatory bowel disease.

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Effect Of Sodium Chloride On Starch Properties From Different Adzuki Bean Varieties, Zhang Jing-Yi, Zhai Ai-Hua, Zhang Dong-Jie May 2020

Effect Of Sodium Chloride On Starch Properties From Different Adzuki Bean Varieties, Zhang Jing-Yi, Zhai Ai-Hua, Zhang Dong-Jie

Food and Machinery

The effects of sodium chloride on the properties of starch paste were studied by analyzing the size, viscosity, regeneration, enthalpy and gelatability of starch paste after adding sodium chloride. The results showed that the starch in da hong pao with low amylose content showed higher initial temperature, final viscosity and enthalpy of gelatinization than that in baoqing and pearl, with lower peak viscosity and smaller particle size; After the addition of 2% sodium chloride, the average particle size, peak viscosity, attenuation value and rejuvenation value of the three kinds of red bean starch gelatinized decreased significantly (P＜0.05). Gelatinization temperature and …

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Determination Of Polycyclic Aromatic Hydrocarbons In Gum-Based Chewing Tobacco By Gc-Ms/Ms, Cai Jie-Yun, Wang Hui-Ping, Liu Wei, Gu Jian-Long, Sun Hao-Wei, Zhang Ke, Long Jie, Li Chao May 2020

Determination Of Polycyclic Aromatic Hydrocarbons In Gum-Based Chewing Tobacco By Gc-Ms/Ms, Cai Jie-Yun, Wang Hui-Ping, Liu Wei, Gu Jian-Long, Sun Hao-Wei, Zhang Ke, Long Jie, Li Chao

Food and Machinery

In this study, an inter-standard quantitative method was used for determination of PAHs in gum-based chewing tobacco by GC-MS/MS. Under the control of the optimized experimental conditions, the LODs and the LOQs of 19 target PAHs could achieve 0.04~0.14 ng/mL and 0.14~0.46 ng/mL, respectively, while the linear correlation efficiencies were larger than 0.998 for all PAHs. With three different adding-levels, the recovery rates for all PAHs ranging from 92.26% to 109.46%. And the Intra-assay and Inter-assay precisions for the PAHs were 0.77%~3.85% and 1.57%~4.86%, respectively. The method developed was reliable and suitable for routine analysis of PAHs, and was verified …

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Quality Change And Shrinkage Model Of Kiwi During Freeze Drying And Vacuum Microwave Combined Drying, Lian Miao-Miao, Duan Xu, Huang Lue-Lue, Lin Hui-Yan May 2020

Quality Change And Shrinkage Model Of Kiwi During Freeze Drying And Vacuum Microwave Combined Drying, Lian Miao-Miao, Duan Xu, Huang Lue-Lue, Lin Hui-Yan

Food and Machinery

Kiwifruits were respectively dried by freeze-drying and vacuum-microwave combined drying, with different microwave power (0.25, 0.30 and 0.39 W/g). In combination with the shrinkage ratio, sensory quality, color difference, rehydration ratio and porosity of kiwifruit in the drying process, the drying characteristics, pore structure and shrinkage characteristics of kiwifruit pieces in the drying process were analyzed, and the shrinkage model of kiwifruit pieces in the process of FD pretreatment vacuum microwave drying was established. The results showed that the drying characteristics of kiwifruit slices changed with the different power of microwave, and the higher the microwave power could cause higher …

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Optimization Of Modifying Kiwifruit Peel Dietary Fiber With A Colloid Mill, Wu Hai-Yu, Gong Lin-Ling, Yang Wan-Gen May 2020

Optimization Of Modifying Kiwifruit Peel Dietary Fiber With A Colloid Mill, Wu Hai-Yu, Gong Lin-Ling, Yang Wan-Gen

Food and Machinery

Using water retention capability and oil-binding capability as indices, the effects of the factors such as insert spacing of colloid mill, ratio of liquid to solid and milling time on the indices were evaluated, and the optimal conditions of the modification were obtained by a Box-Behnken experiment. The results showed that the optimal modification conditions were: insert spacing of 13 μm, ratio of liquid to solid of 90∶1 (mL/g) and milling time of 7.5 min. After crushing under such conditions, the KPDF had an average particle size (D50) of 58 μm, lower than that before modification by 94.42%; …

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Functional Components, Health Function And Utilization Of Blueberry, Jin Yong-Xue, Feng Jian-Guo, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong May 2020

Functional Components, Health Function And Utilization Of Blueberry, Jin Yong-Xue, Feng Jian-Guo, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong

Food and Machinery

The main functional components, health care function, and application status of blueberry in food, medicine, cosmetics and other fields were reviewed, and the research direction of blueberry processing is to improve the polyphenol retention rate was also proposed.

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Authentication Of Red Snapper (Lutjanus Campechanus) Fillets Using A Combination Of Real-Time Pcr And Dna Barcoding, Rachel B. Isaacs, Rosalee S. Hellberg May 2020

Authentication Of Red Snapper (Lutjanus Campechanus) Fillets Using A Combination Of Real-Time Pcr And Dna Barcoding, Rachel B. Isaacs, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Red snapper (Lutjanus campechanus) is a historically overfished and highly valued species that is commonly substituted with other fish, such as tilapia, rockfish, and other snapper species. The objective of this study was to assess the ability of real-time PCR to be used as a screening tool to rapidly test commercial fillets for the presence of red snapper, followed by species identification of negative samples with DNA barcoding. A total of 24 frozen, fresh, or thawed (previously frozen) fillets labeled as “red snapper” were tested with real-time PCR, along with 54 fillets from fish that are common substitutes …

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Assessment Of Oral Motor Activity Variables During Consumption Of Chocolate Using Surface Electromyography: Effects Of Variation In Cocoa Solid Content, Kara Elizabeth Cook May 2020

Assessment Of Oral Motor Activity Variables During Consumption Of Chocolate Using Surface Electromyography: Effects Of Variation In Cocoa Solid Content, Kara Elizabeth Cook

Honors Theses

The aim of this experiment is to assess how a wide range of cocoa content in different types of chocolate samples effects oral motor activity for mastication events, along with the time between consumption and swallowing. A prior study assessed individual oral motor activity using surface electromyography (sEMG) for mastication events while eating four different chocolate samples, and this information was used to determine which aspects of the masticatory process underlie differences in individual chewing behavior as well as whether subjects retain their general characteristic eating behavior across a variety of chocolate samples. The study found that with chocolate samples …

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Effect Of Low Dose Irradiation On Expression Of Genes Involved In Ethylene Biosynthesis Of 'Granny Smith' Apples, Brian Nyakundi May 2020

Effect Of Low Dose Irradiation On Expression Of Genes Involved In Ethylene Biosynthesis Of 'Granny Smith' Apples, Brian Nyakundi

Food Science (MS) Theses

Superficial scald is a physiological disorder characterized by skin browning that appears during or after storage of ‘Granny Smith’ apples. The mechanism for scald development is not fully understood, but it is hypothesized that scald formation is related to increased ethylene production. In apples, low dose irradiation induced ethylene reduction appears to be directly related to prevention of superficial scald. However, the molecular basis of such an irradiation induced effect is not known. In this study, effort was made to better understand the molecular basis of the decrease in ethylene production in apple fruit after treatment with x-ray irradiation. ‘Granny …

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Impact Of Selected Infrared Wavelengths Treatment On Inactivation Of Microbes On Rough Rice, Rebecca Bowie May 2020

Impact Of Selected Infrared Wavelengths Treatment On Inactivation Of Microbes On Rough Rice, Rebecca Bowie

Food Science Undergraduate Honors Theses

Formation of harmful microbes and their associated mycotoxins on rough rice during storage present negative socioeconomic impacts to producers and consumers. The objective for this study was to investigate the impact of treating rough rice with selected infrared (IR) wavelengths at different IR intensities and heating durations, followed by a tempering step for further inactivation of microbes (mold and bacteria) on the grain. Freshly-harvested long-grain, hybrid, rough rice (XL 745) with initial moisture content (IMC) of 18.4% wet basis (w.b.) was used. Two-hundred grams (200 g) of the samples were treated at different IR wavelengths (λ) which were 3.2, 4.5, …

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Elucidating Basis Of Rice Discoloration And Developing Prevention Strategies, Zeinab Mohammadi Shad May 2020

Elucidating Basis Of Rice Discoloration And Developing Prevention Strategies, Zeinab Mohammadi Shad

Graduate Theses and Dissertations

Economically, discolored rice kernels have less market value, which can seriously impact farm net profit. The reasons for rice discoloration during storage have not been studied extensively and many questions remain. Therefore, the primary goal of this study was to improve understanding of the role and contributions of storage practices on rice quality degradation and discoloration. In this study, three rice cultivars including XL753 (hybrid), Roy J (pureline), and Titan were assessed for changes in quality and microbial kinetics. The rice samples at a high moisture content (MC) of 21% w.b. and a low MC of 16% were stored at …

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Microbiota Characterization Of Poultry Processing Systems And Associated Microbiological Sampling Materials Collected At Commercial Processing Facilities, Jennifer A. Wages May 2020

Microbiota Characterization Of Poultry Processing Systems And Associated Microbiological Sampling Materials Collected At Commercial Processing Facilities, Jennifer A. Wages

Graduate Theses and Dissertations

The poultry industry and associated regulatory bodies use whole bird carcass (WBC) rinsates to evaluate different stages of broiler processing systems for the prevalence of food-borne pathogens, including Salmonella spp. and Campylobacter spp. Within industry and research groups, the same sample collections are enumerated to determine E. coli, Enterobacteriaceae (EB), and Aerobic Plate Count (APC) microorganisms. Analysis of these indicator microorganisms provides numerical data that can be used to demonstrate the effects of specific process control steps where low occurrences of target pathogens hinder the exclusive use of prevalence data. With the utilization of next generation sequencing (NGS), including analysis …

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Flourishing Gardens In Peoples Lives, Ramiro Rocha May 2020

Flourishing Gardens In Peoples Lives, Ramiro Rocha

Capstone Projects and Master's Theses

Mesa Verde Gardens has been a great asset in the Watsonville and Pajaro area by providing a unique way for people to live healthier lives. The community gardens have given people an opportunity to reach new standards for themselves. The organic produce being grown out of the seven different gardens in the area has accommodated the gardeners with delicious food for the entire season. In order to grow Mesa verde Gardens, an outreach project was conducted to allow people to familiarize with all seven gardens. These events included fundraisers, door to door outreach, and participation in community gatherings like festivals. …

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Food Safety Risk In An Indoor Microgreen Cultivation System, Gina Marie Misra May 2020

Food Safety Risk In An Indoor Microgreen Cultivation System, Gina Marie Misra

Graduate Theses and Dissertations

Microgreens are immature sprouts of edible plants, sharing some similarities with sprouted seeds and petite leafy greens. Since they are most often grown in containers in buildings or greenhouses, they present a new area for food safety research at the intersection of the built environment and produce farming. Contamination by human pathogens has been extensively studied in other types of produce typically eaten raw, including sprouted seeds, which have been implicated in numerous outbreaks of salmonellosis over the last several decades. There is a paucity of knowledge about the microgreen sector of the fresh-cut industry; thus, it was determined that …

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Detection Of Woody Breast Condition In Broiler Carcasses And Product Utilization In Further Processing, Juan Pablo Caldas Cueva May 2020

Detection Of Woody Breast Condition In Broiler Carcasses And Product Utilization In Further Processing, Juan Pablo Caldas Cueva

Graduate Theses and Dissertations

Woody Breast (WB) myopathy causes significant economic losses to the global poultry industry and the lack of objective, non-invasive and rapid methods for its detection as well as profitable alternatives for its utilization are contributing factors. This dissertation is divided into two main areas. The first area aimed to determine if there are carcass conformation changes that can be used to identify WB characteristics in commercial broilers using image analysis. In the first experiment, images of broiler carcasses were captured before evisceration to obtain and evaluate carcass measurements from the breast region. Eight image measurements and four ratios were used …

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Preserving Pomegranates, Charlotte P. Brennand, Suzanne Jorgenson May 2020

Preserving Pomegranates, Charlotte P. Brennand, Suzanne Jorgenson

All Current Publications

This publication describes pomegranates and how to store and can them. It also provides nutritional information.

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Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying Apr 2020

Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying

Food and Machinery

The latest information and data of the traffic light signpost labeling system from the official website of British government were collected in this review. Moreover, the origin of the system, the content and format of the labeling, the steps of displaying the nutrition information of the labeling, and the implementation effect of the labeling system were expounded, and then its experience and deficiencies of this system were summarized. Finally, our study will help to enlighten the improvement of Chinese-specific FOP labeling system.

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Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo Apr 2020

Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo

Food and Machinery

Residence time distribution is an important parameter to characterize the flow state of materials during twin screw extrusion, which is closely related to the quality formation of extruded materials. The paper introduced the measurement method of residence time distribution by indicator method and parameters. The impacts of temperature, moisture, screw configuration, die hole, feeding speed and screw speed on residence time distribution in twin-screw extrusion process were analyzed. Due to the complex structure of food ingredients (e.g. starch, protein), researches on determination methods and influencing factors need to be further improved.

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Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting Apr 2020

Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting

Food and Machinery

The effects of different reducing sugars, heat treatment temperatures, and processing methods on the removal of parvalbumin from the crud extrarts were studied by using Maillard reaction.The results showed that the content of parvalbumin in Maillard reaction products (MRPs) was significantly reduced when injecting the xylose solution into the fish at 100 ℃. Moreover, the MRPs had brownish yellow color and sauce flavor. Applying the experimental conditions to the production process of cod dried fish, a cod product with a lower parvalbumin content could be obtained.

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Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning Apr 2020

Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning

Food and Machinery

In this study, lactic acid bacteria (LAB), Weissella cibaria and Kluyveromyces marxianus were mixed and fermented. The symbiosis of the two strains was studied by measuring strain growth curve. Compared the baking and flavor characteristics between mixed bacteria fermentation (MBF) and single bacteria fermentation of whole wheat bread by analyzing cellulase activity and production of exopolysaccharide (EPS). Results: Compared with the cell counts of single bacteria fermentation [LAB: 9.51 lg (CFU/g), yeast: 8.21 lg (CFU/g)], the cell counts of LAB and yeast in the MBF reached 9.61 and 8.09 lg (CFU/g), respectively, indicating that the two strains had a good …

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Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui Apr 2020

Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui

Food and Machinery

This article reviews the surface structure of LAB and their positive effects derived from their interaction with the gastrointestinal tract. Some lactic acid bacteria (LAB) can colonize the human gastrointestinal tract (GIT) and exert their physiological functions beneficial to the host. Among them, the surface structure of LAB cells can promottheir survival and colonization in the GIT, and many physiological functions are also related to surface structure.

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Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai Apr 2020

Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai

Food and Machinery

Selenium nano particles (SeNPs) were prepared using fish gelatin dispersion system, and its particle size, morphology, and digestive stability were studied by dynamic light scattering (DLS) and scanning electron microscopy (SEM). The antioxidant capacity of SeNPs were determined. The results showed that fish gelatin was excellent dispersion system for preparation of SeNPs. The particle size of SeNPs and its morphology was barely affected by the concentration of fish gelatin dispersion system. Moreover, SeNPs presented good antioxidant ability. Among them, the DPPH radical scavenging ability of SeNPs prepared by 1.000%, 0.500%, 0.125% fish gelatin dispersion system, and IC50 value were 1.846 …

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Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking, Chen Jia-Qi, Liu Tian-Yi, Jia Yu-Ze, Xia Shu-Qin, Zhang Xiao-Ming, Wang Xing-Wei, Wang Xue-Jiao Apr 2020

Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking, Chen Jia-Qi, Liu Tian-Yi, Jia Yu-Ze, Xia Shu-Qin, Zhang Xiao-Ming, Wang Xing-Wei, Wang Xue-Jiao

Food and Machinery

In order to explore the causes of fish tenderness changes during microwave cooking of boiled fish, the physical property analysis method can be used to characterize the maximum shear force of fish meat, and it can also be analyzed from the perspectives of water state, protein denaturation and microstructure by method of measurement like Low field nuclear magnetic resonance(LF -NMR). The results showed that at the first stage of microwave heating (150 s), the connective tissue in fish meat was rapidly broken, and the sarcoplasmic protein was almost denatured completely. Part of the bound water was converted into immobilized water, …

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Effect Of Addition Of Wheat Kojiqu On Brewing And Flavor Of Yellow Rice Wine, Zhang Jing, Liu Shuang-Ping, Zhou Zhi-Lei, Mao Jian Apr 2020

Effect Of Addition Of Wheat Kojiqu On Brewing And Flavor Of Yellow Rice Wine, Zhang Jing, Liu Shuang-Ping, Zhou Zhi-Lei, Mao Jian

Food and Machinery

The effect of different amount of wheat koji on conventional physical and chemical parameters, organic acid, free amino acid and volatile composition during yellow rice wine fermentation were studied, and experiment of fermentation was compared with enzyme preparations. The result indicated the amount of wheat koji had significant influence on total acid, amino acid nitrogen, organic acid, free amino acid compounds and volatile flavor compounds, with less influences on pH value and reducing sugar content. The contents of amino acid nitrogen, alcohol, organic acid, free amino acid and volatile flavor compounds in the enzyme fermentation samples were found significantly lower …

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Effect Of Refining On Main Physical And Chemical Indexes And Volatile Components Of Beef Tallow, Liu Jia-Min, He Xin-Yi, Liu Xiao-Dong, Yan Xi-Chun, Liao Zhen-Yu Apr 2020

Effect Of Refining On Main Physical And Chemical Indexes And Volatile Components Of Beef Tallow, Liu Jia-Min, He Xin-Yi, Liu Xiao-Dong, Yan Xi-Chun, Liao Zhen-Yu

Food and Machinery

The effect of refining on main physical and chemical indexes and volatile components of beef tallow was investigated. The acid value, peroxide value, iodine value, fatty acid composition and aroma composition of beef tallow were analyzed during the refining. The results showed that the acid value decreased first and then increased after the deacidification process, and the peroxide value increased, while the iodine value decreased. Throughout the refining process, the acid value of the beef tallow was 0.37 mg/g with the peroxide value of 0.057 5 g/100 g, and the iodine value of beef tallow was 12.47 g/100 g. There …

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