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Beiwei Zhu - One of the best experts on this subject based on the ideXlab platform.
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changes in lipid profiles of dried clams mactra chinensis philippi and ruditapes philippinarum during accelerated storage and prediction of shelf life
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Hongkai Xie, Xiaopei Hu, Zhongyuan Liu, Liang Song, Dayong Zhou, Beiwei ZhuAbstract:To predict the shelf life through an Arrhenius model and evaluate the changes in lipid profiles, two types of dried clams were stored at 50 and 65 °C and collected periodically for analysis. The predicted shelf life Values of the two dried clam samples were 530 ± 14 and 487 ± 24 h (24 °C), and the relative errors between the actual and predicted Values were 5.7 and 6.8%, respectively. During accelerated storage, the peroxide Value, P-Anisidine Value, thiobarbituric acid-reactive substances Value, total oxidation Value, acid Value, and free fatty acid content all increased, while the levels of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, major glycerophospholipid molecular species, and polyunsaturated fatty acid (PUFA) decreased. Moreover, content of phospholipid containing PUFA decreased significantly than that of triacylglycerol containing PUFA. Results indicated that the Arrhenius model was suitable for the shelf life prediction of dried clams and accelerated storage caused loss in qu...
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changes in lipid profiles of dried clams mactra chinensis philippi and ruditapes philippinarum during accelerated storage and prediction of shelf life
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Hongkai Xie, Liang Song, Zhongyuan Liu, Dayong Zhou, Beiwei ZhuAbstract:To predict the shelf life through an Arrhenius model and evaluate the changes in lipid profiles, two types of dried clams were stored at 50 and 65 °C and collected periodically for analysis. The predicted shelf life Values of the two dried clam samples were 530 ± 14 and 487 ± 24 h (24 °C), and the relative errors between the actual and predicted Values were 5.7 and 6.8%, respectively. During accelerated storage, the peroxide Value, P-Anisidine Value, thiobarbituric acid-reactive substances Value, total oxidation Value, acid Value, and free fatty acid content all increased, while the levels of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, major glycerophospholipid molecular species, and polyunsaturated fatty acid (PUFA) decreased. Moreover, content of phospholipid containing PUFA decreased significantly than that of triacylglycerol containing PUFA. Results indicated that the Arrhenius model was suitable for the shelf life prediction of dried clams and accelerated storage caused loss in quality of dried clams in terms of lipids.
Chin Ping Tan - One of the best experts on this subject based on the ideXlab platform.
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effects of natural and synthetic antioxidants on changes in 3 mcpd esters and glycidyl ester in palm olein during deep fat frying
Food Control, 2019Co-Authors: Yu Hua Wong, Kok Ming Goh, Kar Lin Nyam, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Chin Ping TanAbstract:Abstract The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at 180 °C) of potato chips were studied. The frying duration was 100 min in five antioxidant systems for three consecutive days. The antioxidants used were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), oleoresin rosemary and sage extract. Both the frying oil and the oil extracted from the fried potato chips were analyzed for the 3-MCPD esters and GE content, acylglycerol composition, free fatty acid (FFA) content, P-Anisidine Value (p-AV), and specific extinction coefficient K232 and K268. Generally, TBHQ and oleoresin rosemary showed significantly lower levels of 3-MCPD esters and GE. The order of effectiveness of the selected antioxidants in the frying oil and fried potato chips was BHT
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factors impacting the formation of 3 mcpd esters and glycidyl esters during deep fat frying of chicken breast meat
Journal of the American Oil Chemists' Society, 2017Co-Authors: Yu Hua Wong, Oi Ming Lai, Kar Lin Nyam, Imededdine Arbi Nehdi, Halimah Muhamad, Faridah Abas, Chin Ping TanAbstract:The effect of the frying temperature, frying duration and the addition of NaCl on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) in palm olein after deep frying was examined in this study. The eight frying systems were deep-fat frying (at 160 and 180 °C) of chicken breast meat (CBM) (with 0, 1, 3 and 5% sodium chloride, NaCl) for 100 min/day for five consecutive days. All oil samples collected after each day were analyzed for 3-MCPD ester, GE, and free fatty acid (FFA) contents, specific extinctions at 232 and 268 nm (K 232 and K 268), P-Anisidine Value (pA), and fatty acid composition. There was a significant (p < 0.05) decrease in the 3-MCPD esters and a significant (p < 0.05) decrease in the GE with the increasing of the frying duration. There were significant (p < 0.05) increases in the 3-MCPD esters formed when the concentration of NaCl increased from 0 to 5%. The addition of NaCl to the CBM during deep frying had no significant effect on the GE generation. The FFA contents, K 232 and K 268 and pA showed that all the frying oils were within the safety limit.
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effects of temperature and nacl on the formation of 3 mcpd esters and glycidyl esters in refined bleached and deodorized palm olein during deep fat frying of potato chips
Food Chemistry, 2017Co-Authors: Yu Hua Wong, Oi Ming Lai, Kar Lin Nyam, Halimah Muhamad, Faridah Abas, Chin Ping TanAbstract:The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160 °C and 180 °C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100 min/d for five consecutive days in eight systems were compared in this study. All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free fatty acid (FFA) contents, specific extinction at 232 and 268 nm (K232 and K268), P-Anisidine Value (pAV), and fatty acid composition. The 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increasing when frying temperature and concentration of NaCl increased. The GEs trend was increasing when the frying temperature, frying duration and concentration of NaCl increased. All of the oil qualities were within the safety limit.
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effect of chemical refining on the quality of kenaf hibiscus cannabinus seed oil
Industrial Crops and Products, 2016Co-Authors: Sookchin Chew, Kamariah Long, Chin Ping Tan, Kar Lin NyamAbstract:Crude kenaf seed oil was obtained by solvent extraction and chemically refined using industrial refining process, which includes degumming, neutralization, bleaching, and deodorization. The changes in physical characteristics, oxidation indexes, antioxidant activity, bioactive compounds, and fatty acid composition were determined after each stage of refining. The results obtained showed that there was no significant difference in the specific gravity of kenaf seed oil, but there was a significant increase in the refractive index and a significant decrease in the a* and b* Values in the color determination after the refining. Peroxide Value decreased from 2.64 to 0.55 meq/kg, P-Anisidine Value increased from 2.41 to 3.41, TOTOX Value decreased from 7.70 to 4.51, and free fatty acids decreased from 1.72 to 0.61 after the whole refining process. There was a removal of 64.5% of total phenolic content, 65.3% of total carotenoid content, 22.5% of phytosterol content and high retention of tocopherol content in kenaf seed oil after refining. Kenaf seed oil showed an increasing of 84.5% and 58.6% in DPPH Value and ABTS+ Value, respectively. Oleic acid was found in the largest amount in the refined kenaf seed oil (35.1%), followed by linoleic acid (32.3%) and palmitic acid (21.9%). There was a slight increase in unsaturated fatty acids and a slight decrease in saturated fatty acids after refining. This work showed that the chemical refining process offers an improvement in the quality of kenaf seed oil.
Gary A Dykes - One of the best experts on this subject based on the ideXlab platform.
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quality and shelf life assessment of pacific white shrimp litopenaeus vannamei freshly harvested and stored on ice
Lwt - Food Science and Technology, 2014Co-Authors: Charles Odilichukwu R Okpala, Wee Sim Choo, Gary A DykesAbstract:Pacific white shrimps (Litopenaeus vannamei) are an important shrimp aquaculture species worldwide. To quantify the quality and shelf life of untreated shrimp is imperative prior to the application of pre- servative treatments. In this paper, the quality and shelf life of Pacific white shrimp freshly harvested from three different farms and stored on ice for up to 12 days was investigated. The titratable acidity (TA) of shrimp specimens exhibited significant decreases (P < 0.05) whereas the metric chroma (C), total colour difference (TCD), aerobic plate count (APC), trimethylamine (TMA-N) and total volatile basic e nitrogen (TVB-N), peroxide Value (PV) and P-Anisidine Value (AnV) exhibited significant increases during iced storage (P < 0.05). The TMA-N and TVB-N were significantly correlated whereas temporal TMA-N/ TVB-N ratio increased considerably (P < 0.05). While the PV and AnV significantly correlated (P < 0.05), the temporal PV/AnV ratio depicted how primary and secondary lipid oxidation of Pacific white shrimp could relate during iced storage of 12 days. The shelf life of ice stored Pacific white shrimps was determined to be 8 days. The information gained by this study could serve as baseline for preservative treatments applied to fresh shrimps.
Hongkai Xie - One of the best experts on this subject based on the ideXlab platform.
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changes in lipid profiles of dried clams mactra chinensis philippi and ruditapes philippinarum during accelerated storage and prediction of shelf life
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Hongkai Xie, Xiaopei Hu, Zhongyuan Liu, Liang Song, Dayong Zhou, Beiwei ZhuAbstract:To predict the shelf life through an Arrhenius model and evaluate the changes in lipid profiles, two types of dried clams were stored at 50 and 65 °C and collected periodically for analysis. The predicted shelf life Values of the two dried clam samples were 530 ± 14 and 487 ± 24 h (24 °C), and the relative errors between the actual and predicted Values were 5.7 and 6.8%, respectively. During accelerated storage, the peroxide Value, P-Anisidine Value, thiobarbituric acid-reactive substances Value, total oxidation Value, acid Value, and free fatty acid content all increased, while the levels of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, major glycerophospholipid molecular species, and polyunsaturated fatty acid (PUFA) decreased. Moreover, content of phospholipid containing PUFA decreased significantly than that of triacylglycerol containing PUFA. Results indicated that the Arrhenius model was suitable for the shelf life prediction of dried clams and accelerated storage caused loss in qu...
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changes in lipid profiles of dried clams mactra chinensis philippi and ruditapes philippinarum during accelerated storage and prediction of shelf life
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Hongkai Xie, Liang Song, Zhongyuan Liu, Dayong Zhou, Beiwei ZhuAbstract:To predict the shelf life through an Arrhenius model and evaluate the changes in lipid profiles, two types of dried clams were stored at 50 and 65 °C and collected periodically for analysis. The predicted shelf life Values of the two dried clam samples were 530 ± 14 and 487 ± 24 h (24 °C), and the relative errors between the actual and predicted Values were 5.7 and 6.8%, respectively. During accelerated storage, the peroxide Value, P-Anisidine Value, thiobarbituric acid-reactive substances Value, total oxidation Value, acid Value, and free fatty acid content all increased, while the levels of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, major glycerophospholipid molecular species, and polyunsaturated fatty acid (PUFA) decreased. Moreover, content of phospholipid containing PUFA decreased significantly than that of triacylglycerol containing PUFA. Results indicated that the Arrhenius model was suitable for the shelf life prediction of dried clams and accelerated storage caused loss in quality of dried clams in terms of lipids.
Soottawat Benjakul - One of the best experts on this subject based on the ideXlab platform.
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compositions and yield of lipids extracted from hepatopancreas of pacific white shrimp litopenaeus vannamei as affected by prior autolysis
Food Chemistry, 2012Co-Authors: Theeraphol Senphan, Soottawat BenjakulAbstract:Abstract Compositions and yield of lipids extracted from hepatopancreas of Pacific white shrimp ( Litopenaeus vannamei ) subjected to autolysis at 60 °C for different times (0, 30, 60, 90 120 and 150 min) were investigated. Extraction yield increased from 7.4% to 8.8% as autolysis time increased from 0 to 150 min. Coincidental increase in total carotenoid content was obtained with increasing autolysis time ( p p -anisidine Value (AV) of lipids were noticeable when autolysis time increased ( p p > 0.05), but subsequently increased up to 150 min. ( p n − 3)) as the most abundant fatty acid, followed by eicosapentaenoic acid (EPA; C20:5( n − 3)). Therefore, prior autolysis at 60 °C for 60 min increased the extraction yield without negative effect on lipid quality.
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Antioxidative effects of rice bran extracts on refined tuna oil during storage
Food Research International, 2008Co-Authors: Chatchawan Chotimarkorn, Soottawat Benjakul, Nattiga SilalaiAbstract:Abstract Antioxidative and compositional effects of methanolic crude long grain rice bran extracts (0.025%, 0.05% and 0.1% w/w) on oxidative stability of tuna oil were determined from changes in fatty acid composition, oxygen consumption, peroxide Value (PV), P-Anisidine Value, relative % of residual tocopherol, phenolic and gamma-oryzanol contents during storage at 30 °C for 30 days as compared to butylated hydroxytoluene (BHT) 0.01% (w/w). Oxidative stability of tuna oil was increased with increasing concentration of crude long grain rice bran extracts (p ⩽ 0.05) during 30 days of storage. Tocopherol and phenolic content in tuna oil containing rice bran extracts were significantly decreased (p ⩽ 0.05) during the occurrence of lipid peroxidation resulting in significant changes in fatty acid composition, headspace oxygen consumption, peroxide and P-Anisidine Values (p ⩽ 0.05). However, no significant decreases (p > 0.05) in gamma-oryzanol content in tuna oil containing rice bran extracts were observed during the storage. In conclusion, this result revealed that methanolic crude long grain rice bran extracts added to tuna oil can significantly retard the process of lipid peroxidation during storage.
