Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil

Shin, Dong-Min; Yune, Jong Hyeok; Kim, Tae‐Kyung; Kim, Yea‐Ji; Kwon, Hyuk-Cheol; Kim, Do Hyun; Jeong, Chang Hee; Choi, Yun‐Sang; Han, Sung Gu

doi:10.1016/j.foodchem.2021.130260

Cited by 18 publications

(17 citation statements)

References 43 publications

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“…This can be explained by the melting point of duck fat. In a previous study, duck fat-added margarine had higher apparent viscosity than soybean oil-added margarine due to the higher melting point of duck fat (6.21 °C) than that of soybean oil (−22.59 °C) [ 10 ]. The chitosan content also affected the apparent viscosity of the coating solution.…”

Section: Resultsmentioning

confidence: 99%

“…The difference in TBARS values between DFC treatments and SOC2 can be explained by the fatty acid profiles of duck fat and soybean oil in the coating solution. Duck fat is more stable against lipid oxidation than soybean oil during storage because the main fatty acids in duck fat and soybean oil are oleic acid and linoleic acid, respectively [ 10 ]. The oxidative stability of oleic acid in edible oils is almost 10-times greater than that of linoleic acid [ 16 ].…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, for emulsion coatings, rheological properties, such as apparent viscosity and yield stress, are important for determining the coating quality [ 7 ]. Linoleic acid-rich lipid products have poorer rheological and textural properties than oleic acid-rich lipid products [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, unlike linoleic acid-rich oil, the presence of oleic acid in duck fat can delay lipid oxidation due to its resistance to oxidation [ 16 ]. In addition, the high oleic acid content of duck fat can provide strong physical and thermal resistance in lipid-based products [ 10 ]. Like duck fat, olive oil is also rich in oleic acid.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Shin

Kim

Yune

et al. 2022

Foods

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Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner–Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Shin

Kim

Yune

et al. 2022

Foods

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“…주로 V-blade가 장착된 물성계(texture analyzer)를 이용 하여 가열된 식육의 전단력의 최대값을 연도로 한다.지방산 조성(fatty acid composition)식육에 존재하는 지방산은 식육의 품질 및 이를 섭취하는 인간의 건강에 다양한 영향을 줄 수 있다. 서로 다른 지방산 조 성은 융점, 산화 안정성이 상이해 다양한 물성 및 이화학적 특 성을 부여한다(Shin et al, 2021). 따라서, 각 식육의 지방산 조 성은 풍미, 물성 및 조직감 등에 영향을 끼칠 뿐만 아니라 지방 산 산패에 의한 식육의 색도 및 향미 변화에 영향을 줄 수 있다(Hur et al, 2005).각 식육의 지방산 조성을 분석하기 위해서는 우선 식육내 지 방 추출이 선행되어야 한다.…”

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Study on quality-based protocol for meat and meat products

Shin¹,

Kim²,

Lee³

et al. 2022

Food Life

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In this study, the protocol of quality analysis method of meat and processed meat products was conducted to be used in the development of various products. Meat and processed meat products have many considerations when analyzing the quality compared with other food groups. The determinants of meat quality are pH, meat color, water holding capacity, age, fatty acid composition, marbling, and lipid oxidation. The quality determinants of processed meat products differed from product to product, so whole meat products and ground meat products were analyzed separately. The quality-based protocol was analyzed for whole meat products as representative ham products and for pulverized meat products as sausages. The quality characteristics of ham are measured by pH, color, water holding capacity, physical properties, fatty acid composition, lipid acidity, curing yield, cooking loss, gel-forming ability (dynamic viscosity), textural properties, residual nitrite, flavor component analysis, and product yield. The quality characteristics of sausages are almost similar to the analysis of ham, and emulsion stability and scanning microscope are measured. Therefore, it is possible to analyze the quality of meat and processed meat products through appropriate tests for each product as a quality-based protocol study.

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Intelligent component detection of quaternary blended oil based on near infrared spectroscopy technology

Zhao

Sun

Bai

et al. 2023

Journal of Chemometrics

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In this study, near infrared spectroscopy (NIRS) technique was used for quantitative detection of quaternary blended oil. After a series of preprocessing, the prediction effects of the three models and their preprocessing combinations were compared. Taking soybean oil content prediction as an example, random forest (RF) model had better performance after second derivative (D2) optimization. In feature selection, a two‐step feature selection method was adopted to extract the feature wavelength. First, the elastic net (EN) was used for the initial screening of feature wavelengths, and most irrelevant features were eliminated. The number of feature wavelengths was reduced from 1048 to 134. After that, the competitive adaptive re‐weighted sampling (CARS) method was used to screen the remaining characteristic wavelengths more carefully, and 20 effective characteristic wavelengths were selected. Finally, a quantitative detection model was established based on 20 effective characteristic wavelengths selected by EN + CARS. Evaluated by the test set, The correlation coefficient of determination (R2), root‐mean‐square error of prediction (RMSEP) and Relative Percent Difference (RPD) values of 2D + EN + CARS + RF model were 0.97953, 1.34306 and 7.08875, respectively. The results showed that the two‐step feature selection method can effectively extract the feature wavelength, and the NIRS technology can realize the intelligent detection of blended oil components.

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Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil

Cited by 18 publications

References 43 publications

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Study on quality-based protocol for meat and meat products

Intelligent component detection of quaternary blended oil based on near infrared spectroscopy technology

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