The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), an...

Background: It has been considered by researchers to study the possibility of replacing chemical food additives (synthetic antioxidants) by natural products (medicinal plants). Objective: This study investigated the antioxidant properties of Satureja hortensis L. essential oil (SHEO) on safflower oil oxidation. Methods: Different assays have been used to evaluate the antioxidant activity of ...

The linoleic acid hydroperoxide obtained by enzymatic peroxidation of linoleic acid was found to react with thiobarbituric acid to yield a red pigment. The optimum pH for the reaction was found to be 4.0. In the early stages of peroxidation of linoleic acid, thiobarbituric acid value, the amount of conjugated diene, oxygen consumption, and peroxide value were in parallel with one another. The d...

The study was conducted to evaluate the physicochemical properties and fatty acids content of lard. qualitative determination using GC-MS analysis revealed that higher concentrations 9- octadecenoic acid methyl ester Hexadecenoic acid, stearate 9,12-Octadecadienoic (Z,Z)- with different concentrations. Many physical chemical lard were determined in including density, viscosity, refractive index...

in this paper, a modified sol-gel method using peroxotitanic acid sol (pta) was applied for the preparation of tio2 nanostructured thin films on glass plates. the peroxotitanic acid sol was synthesized using titanium isopropoxide, isopropylalchol, h2o and hydrogen peroxide. tio2 films were then calcined at 500oc and characterized by x-ray diffraction (xrd) and scanning electron microscopy (sem)...

background: due to high content of unsaturated fatty acids, trout is susceptible to oxidative spoilage. in this study, the effects of thymus vulgaris essential oil (eo) and extract on oxidative stability of cooked rainbow trout fillet during four months frozen storage period were investigated. methods: three groups of fish fillets were treated with thyme eo and three other groups were treated w...