Mukhtiar Ahmed, Jana Pickova, Taufiq Ahmad, Muhammad Liaquat, Abid Farid, Muhammad Jahangir
...dative changes can cause rancidity such as off flavours, loss of colour, altered nutrient value, and may produce toxic compounds, which can be detrimental to the health of consumers. Antioxidants and chelating agents are the most helpful inhibitors of lipid oxidation....
Desy Cahya Widianingrum1*, Himmatul Khasanah1, Melinda Erdya Krismaputri1, Susan Barbara Patricia Sembiring Meliala2
... their physical quality, rancidity, and rumen fermentation characteristics and in vitro digestibility. The data obtained were analyzed using Analysis of Variance (ANOVA) and further tested with an Honestly Significant Difference (Hsd). The highest significant difference in physical quality of wafer (P<0.05) were found among treatments. The P4 group had the highest density (0.230 ± 0.16 g/cm3), while the P1 group had the highest absorption (77.60%). T...
Hira Jabbin1, Muhammad Arshad1*, Naunain Mehmood1, Wardah Hassan1, Syed Zakir Hussain Shah2 and Farzana Siddique3
...ervative was assessed on rancidity development and quality changes in mori fillets during 28 days of storage. The control and chitosan coated samples were analyzed periodically at intervals of 7 days, for determination of pH, water holding capacity, water extractable proteins, salt extractable proteins, thiobarbituric acid reactive substances (TBARS) and sensory quality of mori fillets. The results indicated that chitosan coatings were effective in controlling...
Hai Thanh Nguyen1*, Cuong Kien Nguyen2, Duy Ba Ngo2, Anh Thi Ngoc Dang1*
...pork taste from aroma to rancidity. The addition of ingredients with high UFAs into daily diets is, therefore, necessary to enhance the synthesis of these UFAs and improve pork quality value. Simultaneously, natural antioxidants effectively prevent LO by inhibiting autoxidation and preventing the appearance of free radicals, thereby enhancing pork flavor. This review comprehensively identifies, clarifies, and discusses the concentration of fatty acid profile i...
