7/27/2019 SPFSTA
1/1
2 of 270AN: 91-12-N0019TI: Effects of filtration through
activated carbons on peroxide, thiobarbituric acid and carbonyl
values of autoxidized soybean oil.AU: Boki-K; Wada-T; Ohno-SAD:
Fac. of Pharmaceutical Sci., Kinki Univ., Osaka 577, JapanPY:
1991SO: Journal-of-the-American-Oil-Chemists'-Society; 68 (8)
561-565, 13 ref.NU: ISSN: 0003-021XLA: En (English)SC: N
Fats-oils-and-margarineAB: Effects of filtration bleaching on
peroxide value (PV), TBA value (TBAV) and carbonyl value (CV) of
autoxidized soybean oil were investigated by using 23 kinds of
activated C in order to improve oil quality. From the decreases in
PV, TBAV and CV and from the physical and chemical properties of
activated C, it was suggested that hydroperoxides, aldehydes and
ketones were adsorbed on the acid sites distributed over the
surface or within the pores of the activated C while autoxidized
soybean oil flowed through the packed column. Residual tocopherols
in autoxidized soybean oil and treated soybean oil were determined
during storage. Decrease in oxidative stability oftreated soybean
oil seemed to be caused by elimination of alpha-, beta-
andgamma-tocopherols. delta-Tocopherol was chemically more stable
than alpha-, beta- and gamma-tocopherols in autoxidized soybean
oil.DE: FILTRATION-; soybean oils, filtration activated C &
quality of; SOYBEAN
-OILS; filtration activated C & quality of soybean oilsID:
Oils-UD: 9112
270AN: 91-10-S0042TI: Effects of storage on some chemical
indices of beef quality.AU: Ukhun-ME; Izi-UAD: Chem. Dep., Univ. of
Benin, Benin City, NigeriaPY: 1991SO: Food-Chemistry; 41 (1) 55-62,
23 ref.NU: ISSN: 0308-8146
LA: En (English)SC: S Meat-poultry-and-gameAB: [Changes in the
chemical quality indices of beef stored under conditions simulating
those of Nigerian traditional markets were examined.] Fresh beef
samples obtained from thighs of mature cows were stored for 11 h at
25 plus/minus 3 degree C. Chemical indices monitored included total
volatile nitrogen (TVN), extract release volume (ERV), free fatty
acid (FFA), TBA number, protein, total fat, insoluble protein,
moisture, fatty acid profiles and spectral characteristics. Changes
in these indices indicated loss of quality. Variations in TBA
values of the beef during a 2-wk storage period at aw of 0.11, 0.33
and 0.75, resp., suggest that aw may influence beef lipid quality
via oxidation, by affecting either induction period or overall
extent of oxidation.
DE: STORAGE-; beef, storage & chemical quality indices of;
BEEF-; storage &chemical quality indices of beefID: Meat-UD:
9110
