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

Méndez-Cid, Francisco J.; Lorenzo, José M.; Martínez, Sidonia; Carballo, Javier

doi:10.1016/j.foodchem.2016.09.009

Cited by 15 publications

(8 citation statements)

References 17 publications

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“…Colour coordinates, chroma and hue can also indicate changes in fat. As reported by Méndez-Cid et al (33), the peroxide value exhibits high correlations with h (0.788), L* (0.612) and b* (-0.631) and smaller ones with c (-0.598) and a* (-0.332).…”

Section: Tab 1 Examples Of Colours Of Dairy Products Expressed In Csupporting

confidence: 69%

Colour of milk and milk products in CIE Lab* space

Chudy¹,

Bilska²,

Kowalski³

et al. 2020

Medycyna Weterynaryjna

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Colour measuring instruments have become more reliable, smaller and faster than their predecessors at significantly lower costs for the users. This article has been written to provide practical guidelines for technologists, technicians and scientists to better understand colour measurement of dairy products. The results of milk colour measurement are used to determine the health of cows, as well as the quality of the raw material. The measurement of the colour of final dairy products makes it possible to determine their quality and to monitor changes occurring during storage. The article presents the theory of colour evaluation in the CIE L* a* b* space. It specifies what conditions need to be fulfilled while determining the colour and what information should be given when publishing data on colour. The article explains what affects the colour of milk. The article gives examples of studies on the colours of dairy products and practical applications of such studies.

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Section: Tab 1 Examples Of Colours Of Dairy Products Expressed In Csupporting

confidence: 69%

Colour of milk and milk products in CIE Lab* space

Chudy¹,

Bilska²,

Kowalski³

et al. 2020

Medycyna Weterynaryjna

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“…Four replications were performed on different surface locations of randomly selected fried onion ring samples. Also, hue angle (H°) and chroma (C*) values were calculated from the L*, a*, and b* parameters according to Equations (1) , and (2) 14) . All color measurements were reported as mean values.…”

Section: Quality Assurance Tests Of Frying Oil Samplesmentioning

confidence: 99%

“…The lightness (L*) of all the samples decreased post frying. Hue angle (H°) indicates the color angle, and chroma (C*) indicates the brightness or vividness of the measured color 14) . After frying, the chroma values of the oil samples increased, while the Hue angle values decreased (Table 2) .…”

Section: Properties Of Frying Oilsmentioning

confidence: 99%

Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings

Güneşer

Yılmaz

2022

J. Oleo Sci.

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Sunflower oil oleogels consisting of 3% and 8% polyglycerol stearate (PGSO) were studied as an alternative frying media for onion rings. The physicochemical properties and thermo-rheological characteristics of oleogels were provided. The sensorial quality and texture profiles of onion rings fried in oleogels were compared with those fried in control sunflower oil. Free fatty acids at the end of 6 h were determined, and the trend was reported in decreasing order as PGSO-8, control (sunflower) oil, and PGSO-3. The oxidation induction time for PGSO-8 was significantly lower (1.46 min) than that of the control and PGSO-3 samples following frying. Compared to the control group, the onion ring samples fried in oleogels absorbed approximately 33-37% less oil. It was thought that this reduction would help consumers gain less amounts of calories from the fried products. There were no negative effects of oleogel usage on the L* value, aroma, crispness/texture, and overall acceptability scores for the onion ring samples fried in the oleogels.

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“…Due to the heterogeneous nature of the chouriço, in the present work, the color was measured using homogenized samples. The dispersion of fat in the mixture might have increased the yellow color of the chouriço, because fat has a more intense yellow color, particularly due to oxidation [44]. The chouriço prepared with wine and garlic presented a particularly high b* component, suggesting that garlic has an interaction with wine pigments modifying its color.…”

Section: Color Parameters L*a*b*mentioning

confidence: 99%

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

Patarata

Martins

Silva

et al. 2020

Foods

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The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.

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

Cited by 15 publications

References 17 publications

Colour of milk and milk products in CIE Lab* space

Colour of milk and milk products in CIE Lab* space

Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

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

Cited by 15 publications

References 17 publications

Colour of milk and milk products in CIE L*a*b* space

Colour of milk and milk products in CIE L*a*b* space

Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

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Product

Resources

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Colour of milk and milk products in CIE Lab* space

Colour of milk and milk products in CIE Lab* space