HYDROLYTIC RANCIDITY PDF

Lipolysis, the enzymic hydrolysis of milk lipids to free fatty acids and partial glycerides, is a constant concern to the dairy industry because of the detrimental effcts it can have on the flvor and other properties of milk and milk products. However, free fatty acids also contribute to the desirable flavor of milk and milk products when present at low concentrations and, in some cheeses, when present at high concentrations. The enzymes responsible for the detrimental effects of lipolysis are of two main types: those indigenous to milk, and those of microbial origin. The major indigenous milk enzyme is lipoprotein lipase. It is active on the fat in natural milk fat globules only after their disruption by physical treatments or if certain blood serum lipoproteins are present. The major microbial lipases are produced by psychrotrophic bacteria.

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The objective was to establish a method for detecting and predicting hydrolytic rancidity in milk by correlating quantitative sensory data with individual short-chain free fatty acids FFA C 4 -C 12 in milk determined by solid phase microextraction and gas chromatography SPME-GC. A FFA-based equation for determining rancid flavor intensities in milk was derived by stepwise regression analysis.

When rancidity scores were predicted for 19 commercial milks, one sample was found to be distinctly rancid by the statistical model and by the trained sensory panel. The rest of the samples were found to be nonrancid by either method. This site needs JavaScript to work properly. Please enable it to take advantage of the complete set of features!

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Optional text in email:. Save Cancel. Create a file for external citation management software Create file Cancel. Full-text links Cite Favorites. Abstract The objective was to establish a method for detecting and predicting hydrolytic rancidity in milk by correlating quantitative sensory data with individual short-chain free fatty acids FFA C 4 -C 12 in milk determined by solid phase microextraction and gas chromatography SPME-GC.

Similar articles Quantitative determination of short-chain free fatty acids in milk using solid-phase microextraction and gas chromatography. J Agric Food Chem. PMID: Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization. Pereira RN, et al. J Dairy Sci. Development of a solid-phase microextraction gas chromatography with microelectron-capture detection method for a multiresidue analysis of pesticides in bovine milk.

Fernandez-Alvarez M, et al. Anal Chim Acta. Epub Jan Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk.

Santos MV, et al. S 03 X. A review of the analysis of free fatty acids [C2-C6]. Cochran GC. J Chromatogr Sci. PMID: Review. Show more similar articles See all similar articles. MeSH terms Animals Actions. Food Preservation Actions. Humans Actions. Hydrolysis Actions. Regression Analysis Actions. Substances Fatty Acids, Nonesterified Actions. Full-text links [x] American Chemical Society. Copy Download.

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Food spoilage – Rancidity and food chemistry

The objective was to establish a method for detecting and predicting hydrolytic rancidity in milk by correlating quantitative sensory data with individual short-chain free fatty acids FFA C 4 -C 12 in milk determined by solid phase microextraction and gas chromatography SPME-GC. A FFA-based equation for determining rancid flavor intensities in milk was derived by stepwise regression analysis. When rancidity scores were predicted for 19 commercial milks, one sample was found to be distinctly rancid by the statistical model and by the trained sensory panel. The rest of the samples were found to be nonrancid by either method. This site needs JavaScript to work properly. Please enable it to take advantage of the complete set of features!

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Lipolytic Enzymes and Hydrolytic Rancidity

A little sour maybe but otherwise just not as good as a fresh peanut? We tend to say these products have turned rancid. Rancidity has several causes and can often be prevented or delayed to a certain extent. Different people from different cultures will describe rancidity in a different way. It is defined as two types of reactions that can occur to fats and oils. More about those reactions further down.

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