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Certain observations on the development of oxidative rancidity in fresh pork under different storage temperatures.

Chatterjee, A. K. and Puttarajappa, P. and Gupta, K. R. (1971) Certain observations on the development of oxidative rancidity in fresh pork under different storage temperatures. Indian Food Packer, 25 (1). 21-23, 7 ref..

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Abstract

The extent of oxidative and hydrolytic rancidity of pork during storage at 0 degree was compared with that at approximate equal to14 degree C. Free fatty acid values increased over 10 wk at both temp. but the increase was most marked with samples stored at 0 degree . approximate equal to30% rise occurred between weeks 8 and 10. TBA number increased with storage and with increased temp. The peroxide value of the approximate equal to14 degree sample increased markedly in the first 4 wk but not subsequently, while the TBA number increased for the first 6 wk. Increases of both TBA number and peroxide value were uniform at 0 degree . The 0 degree sample was unfit for consumption after 6 wk, the -14 degree sample was still palatable after 10 wk.

Item Type: Article
Uncontrolled Keywords: STORAGE-(COLD); Effect of storage temperature in rancidity in proork; TEMPERATURE-; RANCIDITY-; PROORK-; BARBITURIC-ACID,-THIO-; Changes in /TBA value of pork during cold storage; FATTY-ACIDS; Changes in /FREE fatty acid content/ of pork during cold storage; OXIDATION-; /Oxidative/ rancidity in pork during cold storage; HYDROLYSIS-; /hydrolytic/ rancidity in pork during cold storage
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 May 2012 09:51
Last Modified: 18 Nov 2016 10:59
URI: http://ir.cftri.com/id/eprint/3314

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