Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based method

Food Chemistry

Volumn 217, Issue , 2017, Pages 743-749

  Méndez Cid, Francisco J ^a   Lorenzo, José M ^b   Martínez, Sidonia ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Butter fat; Colour scale; Fat oxidation; New method; Subcutaneous ham fat; Subcutaneous pig back fat

Indexed keywords

ANIMALS; COLOR; MEATS; PEROXIDES;

AUTOOXIDATION; COLOUR CHANGE; FAT OXIDATION; GOOD CORRELATIONS; MAIN PARAMETERS; NEW METHOD; PEROXIDE VALUE; QUANTIFICATION METHODS;

OXIDATION;

FAT; LARD; LIPID PEROXIDE; BUTTER;

ARTICLE; BUTTER; COLOR SCALE; CORRELATION COEFFICIENT; EVALUATION STUDY; FOOD ANALYSIS; FOOD COLOR; FOOD STORAGE; HAM; LIMIT OF QUANTITATION; LIPID PEROXIDATION; MEAT; NONHUMAN; NORMAL VALUE; SUBCUTANEOUS FAT; ANALYSIS; ANIMAL; CHEMICAL ANALYSIS; CHEMISTRY; COLOR; COMPARATIVE STUDY; OXIDATION REDUCTION REACTION; PIG; PROCEDURES;

ANIMALS; BUTTER; CHEMISTRY TECHNIQUES, ANALYTICAL; COLOR; FATS; FOOD STORAGE; OXIDATION-REDUCTION; SWINE;

EID: 84986573090     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.009     Document Type: Article

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