Search

The aim of this study was to determine the effectiveness of the mustard seed in reducing lipid oxidation in ground beef compared to sodium isoascorbate. The research material were meat samples, prepared in four variants. The differentiating addition was ground white mustard (Sinapis alba), used in the native and autoclaved form. Reference were a control sample and a sample with the addition of sodium isoascorbate. The following were assayed during the study: TBARS value, redox potential, pH and colour parameters CIE L*a*b*. The addition of mustard had no effect on the pH value in comparison to the control sample and sodium isoascorbate. It has been shown that the use of mustard either native and autoclaved, decreased the value of TBARS ratio, and showed a similar effectiveness in preventing the oxidation of lipids as sodium isoascorbate. [ABSTRACT FROM AUTHOR]

Lipid oxidation is the main chemical reaction that determines stability of freeze-dried food. The aim of this research was to determine the quality of lipids in 10 types of freeze-dried food and in meals prepared from them. Lipids were extracted using the Bligh and Dyer method and the following parameters were determined: oxidation level (PV, AsV, CD), hydrolysis level (AV) and fatty acid composition (FA). An analysis of the level of oxidation and hydrolysis in freeze-dried food revealed a wide range of values for each analysed parameter - PV: 8-52 meq O2 per 1 kg, AsV: 6-9 and AV: 3.5-9. Adding hot water to freeze-dried food resulted, for some of the samples, in further oxidation and hydrolysis of lipids. In general, preparing meals had no significant effect on the composition of FA. General desirability of prepared meals was relatively low (average score of 4.9 points). The characteristic that was evaluated to be the lowest was consistency (≈ 4.9), whereas colour received the highest score (≈ 6.8). Products near their expiry date can be a source of substantial amounts of lipid oxidation products and are characterised by very low general desirability. [ABSTRACT FROM AUTHOR]