SPOILAGE OF ANIMAL FATS. ANALYSIS OF RAW SMOKED SAUSAGE FATS UNDER OXIDATION CONDITIONS
QLESEM
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.02.015Keywords:
fats, lard, oxidation, antioxidants, boiled sausage, increased shelf lifeAbstract
In the industrial production of food products in the process of processing and storing animal fats, manufacturers try to extend the shelf life of their product in every possible way. To achieve the result, it is necessary to determine what can lead to damage to the product. This article describes what substances are formed during the oxidation of fats, how they can be determined and the comparison of indicators of fresh sausage and sausage with expired shelf life.
Oxidation leads to the formation of many different substances: peroxides, aldehydes, etc. Which are determined by various methods that are aimed at specific substances, and from them these methods got their name.
As you know, vegetable raw materials in their composition have a large number of useful substances. For example, these are antioxidants, flavonoids, etc. These substances have a beneficial effect not only on the human body, but also on the physico-chemical parameters of the product into which it is injected.
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Copyright (c) 2023 Pavel Yu. Achalikov, Olga V. Okopnaya, Arina A. Titova, Marianna S. Voronina, Alyona N. Gulyaeva
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