Background & Aims of the Study: The quality of the edible oils is made with chemical compositions and percentage of  the degree of unsaturation fatty acids. The peroxide value (PV) always measures the extent of primary oxidation (rancidification) of oils. Oils Rancidity can produce potentially toxic compounds associated with health effects such as heart and neurological disorde...

This experiment was aimed to evaluate and compare the effects of adding natural extracts (clove, Mentha thyme) with synthetic BHT on some physiochemical, microbial, sensory characteristics lamb patties stored at 4 Cº for 12 days. Results indicated that there’s a steady rise (P<0.01) in oxidative rancidity, microbial pH increasing time storage. Also, significant reduction TBA, observed treate...

Staphylococcus xylosus belongs to the vast group of coagulase-negative staphylococci. It is frequently isolated from meat products, either fermented or salted and dried, and is commonly used as starter cultures in sausage manufacturing. Analysis of the S. xylosus genome together with expression in situ in a meat model revealed that this bacterium is well adapted to meat substrates, being able t...

Submit Manuscript | http://medcraveonline.com walls of the walls of the walls of the walls of the walls and the walls of the walls of the walls of the walls of the building blocks of the floor and the walls of the floor. , resultando em proteção cardiovascular [1]. You may know that you are getting enough of these products to be used in the manufacture of sabers and detergents, or acidic produc...

Exposure to light induces photo-oxidation in dairy products, causing undesired offtaste/rancidity. In this case study we present the results of a designed experiment in four factors: illumination source, type of packaging, distance to illumination source and exposure time, in order to observe the resulting oxidation of low-fat sour cream, measured by fluorescence spectroscopy. Such spectroscopi...

The word “antioxidant” has become increasingly popular in modern society as it gains publicity through mass media coverage of its health benefits. The dictionary definition of antioxidant is rather straightforward but a traditional annotation would define antioxidant as “a substance that opposes oxidation or inhibits reactions promoted by oxygen or peroxides, many of these substances (as the to...

This work evaluated the level of rancidity edible oil in six (6) fried snacks food, namely, beans cake (Akara), groundnut (Kuli-kuli), bread buns, fish, yam chips and potatoes chips, purchased from hawkers Wukari, Taraba State, Nigeria.. The indicators their ranges samples obtained, include, Acid Value (4.10 – 6.90 mgKOH/g), Free Fatty (2.05 3.45 Peroxide (12 46.60 mEq/kg), Moisture Content (4....