It has long been realized that the analytical characteristics of deteriorated butterfats depart considerably from those of the fresh fats. It is the more surprising, therefore, that the changes in butterfat, or ghee, during ordinary rancidificationin loosely corked containers exposed to diffused daylight-have not been more intensively studied. Elsdon, Taylor & Smith (1931) studied commercial bu...

The antioxidant properties of various fractions of a methanolic extract obtained from the aerial parts of Verbascum macrurum have been determined by monitoring their capacity to scavenge the stable free-radical DPPH. They were also evaluated as natural preservatives against oxidative rancidity using the accelerated Rancimat method. Their activities expressed as protection factor (PF(r)) indicat...

The development of rancidity and its effect on quality loss was studied in frozen horse mackerel (Trachurus trachurus). For that, two different kinds of fish products (whole fish and fillets) were stored at a commercial frozen temperature (-20oC) for up to 12 months and were compared to samples stored at a much low temperature (-80oC). Analyses included: lipid hydrolysis (free fatty acid format...

IT is now generally agreed that the deterioration of oils and fats, whether due to the action of air, light and moisture, or to the action of micro-organisms, is an oxidative process subsequent to partial hydrolysis. In these two forms of rancidity-that of pure fats (where the absence of nidus prevents bacterial or mould growth) and that caused by micro-organisms-the course of the oxidation is ...

a Department of Seafood Chemistry, Institute for Marine Research (IIM-CSIC), Vigo, Spain b Department of Food Science and Chemical Technology, University of Chile, Santiago, Chile c Health Environment Service, Santiago, Chile d Department of Microbiology, University of Santo Tomás de Aquino, Santiago, Chile Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kis...