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For example, positive correlation between TBA and rancidity rating was found in Coho salmon (Aubourg et al., 2005), while the increase of TBA in frozen Baltic cod and herring, mackerel, horse mackerel, and hake was not accompanied by the development of rancid odor (Kolakowska and Deutry, 1983). In the first study, lipid hydrolysis showed better correlation than oxidation with rancidity.
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Chelating agents such as citric acid also prevent rancidity (Kunkel, “Additives and Preservatives”). Artificial colors are added to foods to make them more appealing to humans, such as the red to maraschino cherries. Artificial flavors and flavor enhancers are the largest class of additives, and can be natural (like sugar) or synthetic (like MSG.) Bleaching agents such as peroxide are.
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From simple essay plans, through to full dissertations, you can guarantee we have a service perfectly matched to your needs. View our services. Sample preparation is the most important part in most method to analyses lipids. As the lipid is extracted, care should be given to prevent the change of one form of lipid to another. Hydrolysis should be rigorously prevented as it reduces.
The Oil Rancidity is the triglyceride molecule containing fatty acids of C-H bond by oxidation and decomposition process, there also has a lot of factors that affecting oil rancidity. 1. Effects of the oil itself is one of the factors influence oil rancidity. The main composition of the oil, the different types of fatty acids on the air reaction. For example, saturated fatty acids are more.