INFLUENCE OF MICROWAVE-HEATING ON THE STABILITY OF PROCESSED SAMN

被引：1

作者：

FARAG, RS

TAHA, SH

机构：

[1] Biochemistry Department, Faculty of Agriculture, Cairo University

[2] Food Science and Dairy Technology Department, Faculty of Agriculture, Cairo University, Giza

来源：

GRASAS Y ACEITES | 1991年 / 42卷 / 02期

关键词：

CONVENTIONAL HEATING; MICROWAVE HEATING; SAMN; STABILITY;

D O I：

10.3989/gya.1991.v42.i2.1256

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Butter was converted to samn by microwave and conventional heating. The quality of the processed samn by the two methods was followed by determining the acid, peroxide and TBA values over a period of six weeks at 60-degrees-C. The fatty acid composition of samn samples was determined by gas-liquid chromatographic technique. The data show that butter conversion to samn by microwave heating was accomplished in about one half of the time that conventional heating requires. Microwave heating obviously increased the development of samn rancidity compared with the conventional heating. The parameters used for measuring lipid rancidity indicated that the main cause of samn rancidity under the present conditions is an oxidation mechanism.

引用

页码：101 / 105

页数：5

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