CANADIAN WILTSHIRE BACON: XVII. RANCIDITY IN PORK FAT AFTER FROZEN STORAGE AND CONVERSION TO BACON

1941 ◽  
Vol 19d (3) ◽  
pp. 96-103 ◽  
Author(s):  
W. Harold White
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fatty Acid Content ◽  
Frozen Storage ◽  
Antioxidant Effect ◽  
Aluminium Foil ◽  
Temperature Method ◽  
Pork Fat ◽  
Hydrolysis Of

Determination of the peroxide oxygen and free fatty acid content of the fat of pork, stored under various conditions and subsequently converted to bacon, showed that temperature, method of wrapping, and stage in the conversion to bacon were the most important factors governing the oxidation and hydrolysis of the fat. Of the conditions studied, storage at temperatures of −18° to −23 °C. with an aluminium foil wrapping, followed by thawing in brine or pickle were the most effective in retarding rancidity. The greatest increase in the peroxide oxygen content of the fat occurred during cure, whereas that of free fatty acid increased at a relatively uniform rate throughout the various conversion steps. Smoking had greater antioxidant effect on the fat than pale-drying. Since in all instances the content of free fatty acid was low, spoilage in pork or bacon fat is primarily due to oxidation.

Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR

2014 ◽  
Vol 72 ◽  
pp. 72-78 ◽  
Author(s):  
Peter Adewale ◽  
Ogan Mba ◽  
Marie-Josée Dumont ◽  
Michael Ngadi ◽  
Robert Cocciardi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Animal Fat

Validation of the Free Fatty Acid Test Kit for the Measurement of the Free Fatty Acid Content of Vegetable Oils, Fish Oils, Animal Fats (Tallows), Meat and Fish Meals, and Potato Chips and Grain-Based Snack Products: AOAC Performance Tested MethodSM 052004

2020 ◽  
Author(s):  
Virginia C Gordon I ◽  
Christopher C Rainey ◽  
Willainia C Studmire
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fatty Acid Content ◽  
Animal Fats ◽  
Independent Laboratory ◽  
Test Kit ◽  
Acid Test ◽  
Snack Products

Abstract Background The Official American Oil Chemists’ Society (AOCS) Ca 5a-40 method for the determination of free fatty acids is based on titration of an ethanolic solution and requires a large volume of organic solvents, large sample aliquots, and up to 18 hours extraction time for some samples. The SafTest Free Fatty Acid Test Kit is a rapid method designed to measure the free fatty acid content of vegetable oils; fish oil; animal fats (tallows); meat meal and fish meal products; and crackers, chips, and other processed grain-based snack products using micro-analytical and membrane separation principles. Objective The study objective was to validate the SafTest Free Fatty Acid Test in one internal study, two contracted studies, and an independent laboratory study studies. Method Recovery, limit of quantitation, selectivity, robustness, stability, and consistency of the SafTest Free Fatty Acid Test were evaluated. Results Recoveries from control solutions ranged from 97 to 106%. Repeatability (RSDr) from method developer matrix studies ranged from 1.1 to 8.1%. Biases, expressed as a percentage recovery from AOCS Ca 5a-40, averaged 96.5% for olive oils, 94.0% for animal fats, and 103.9% for meat meals. Results observed in the independent laboratory study were similar. Conclusions The SafTest Free Fatty Acid Test can measure free fatty acid levels in oils, fats, meal, and snack matrices with accuracy and precision comparable to AOCS Ca 5a-40. Highlights The SafTest Free Fatty Acid Test Kit has the advantage of using reagent volumes, instrumental analysis, and easy-to-use, standardized procedures with rapid detection times for the determination of free fatty acids.

Novel μ-membrane module for online determination of the free fatty acid content in the dispersed phase of oil-in-water emulsions

2014 ◽  
Vol 406 (13) ◽  
pp. 3157-3166 ◽  
Author(s):  
Dennis Kaufhold ◽  
Janosch Fagaschewski ◽  
Daniel Sellin ◽  
Simon Strompen ◽  
Andreas Liese ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Membrane Module ◽  
Dispersed Phase ◽  
Oil In Water

scholarly journals The reaction of phosphoglycolipids and other lipids with hydrofluoric acid

1974 ◽  
Vol 143 (2) ◽  
pp. 461-464 ◽  
Author(s):  
N. Shaw ◽  
A. Stead
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Structure Determination ◽  
Hydrofluoric Acid ◽  
Good Yield ◽  
Glycosidic Linkage ◽  
Cyclopropane Fatty Acids ◽  
Hydrolysis Of

1. The use of HF as a dephosphorylating reagent for phospholipids was examined. 2. Hydrolysis of phosphatidylethanolamine at 0°C for 24h with 60% HF gives a good yield of diglyceride. Under similar conditions phosphatidyldiglucosyl diglyceride gives diglyceride and diglucosyl diglyceride. 3. The glycolipid is also obtained from hydrolysis of glycerylphosphoryldiglucosyl diglyceride. No lyso derivative of the glycolipid could be detected and the glycosidic linkage was also stable. 4. Triglycerides, unsaturated and cyclopropane fatty acids were unaffected by the reagent. 5. 1,2-Diglycerides and 1,3-diglycerides were partially isomerized and also gave small amounts of free fatty acid and monoglyceride. 6. Monoglycerides underwent extensive rearrangement to form 1,2- and 1,3-diglycerides. 7. Lysophosphatidylethanolamine also gave 1,2- and 1,3-diglycerides as well as monoglycerides. 8. The application of this procedure to the structure determination of various phosphoglycolipids is discussed.

PENETAPAN KADAR ASAM LEMAK BEBAS PADA MINYAK GORENG

2017 ◽  
Vol 2 (2) ◽  
pp. 100 ◽  
Author(s):  
Densi Selpia Sopianti ◽  
Herlina Herlina ◽  
Handi Tri Saputra
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Quality Standard ◽  
Cooking Oil ◽  
The People ◽  
Different Types

<p><em>The purpose of this research is to know the increase of free fatty acid content on cooking oil which has been used several times for frying and shows that still fulfill SNI quality standard that is &lt;0,3%. Approximately 290 million tons of oil is consumed every year by the Indonesian population, therefore cooking oil is one of the important needs that the people of Indonesia need. The process of repeated frying on cooking oil will lead to the formation of free fatty acids. Cooking oil is taken randomly from different types of brands from vegetable materials. Conducted for frying and then disampling frying to 0, 5, 7, and 9 for the determination of ALB levels using alkalimetri method. The results showed that free fatty acid content of cooking oil A, B, C, D on frying 0-5 still fulfill SNI requirement &lt;0.3%. As for cooking oil brand B, C, D on frying 7 and 9 the result exceeds the requirement of SNI&gt; 0.3%. In oil E fryer 0 still fulfill SNI requirement while 5-7 result exceeds the requirement of SNI that is&gt; 0,3%.</em></p><p> </p><p><em>Tujuan penelitian ini untuk mengetahui peningkatan kadar asam lemak bebas </em><em>pada minyak goreng yang telah digunakan beberapa kali untuk penggorengan </em><em>dan </em><em>untuk</em><em> </em><em>menunju</em><em>k</em><em>kan</em><em> pemakaian yang masih memenuhi standar mutu SNI yaitu &lt; 0,3%.</em><em> </em><em>Kurang lebih dari 290 juta ton minyak dikonsumsi tiap tahun oleh penduduk indonesia, oleh sebab itu minyak goreng merupakan salah satu kebutuhan penting yang diperlukan masyarakat Indonesia. Proses penggorengan berulang pada minyak goreng akan menyebabkan terbentuknya asam lemak bebas.</em><em> </em><em>Minyak </em><em>goreng </em><em>diambil secara acak </em><em>dari berbagai</em><em> jenis merk dari bahan</em><em>-bahan</em><em> nabati</em><em>. Dilakukan untuk </em><em>penggorengan lalu disampling </em><em>penggorengan </em><em>ke 0, 5, 7, dan 9 untuk dilakukan penetapan kadar ALB menggunakan metode alkalimetri.</em><em> Dari h</em><em>asil </em><em>penelitian menunjukkan </em><em>kadar asam lemak bebas untuk minyak goreng A, B, C, D pada penggorengan 0-5 masih memenuhi syarat SNI &lt;0,3%. Sedangkan untuk minyak goreng merek B, C, D pada penggorengan 7 dan 9 hasilnya melebihi syarat SNI &gt;0,3%. Pada minyak </em><em> </em><em>E penggorengan 0 masih memenuhi syarat SNI sedangkan 5-7 hasilnya melebihi syarat SNI yaitu &gt;0,3%.</em></p>

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