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Hydrolysis lipid deterioration

Another important factor affecting storage stability of dehydrated foods is temperature and period of storage. Generally, the storage stability bears an inverse relationship to storage temperature, which affects not only the rate of deteriorative reaction (enzyme hydrolysis, lipid oxidation, NEB, protein denaturation), but also the kind of spoilage mechanism. [Pg.633]

The contribution of lipid oxidative products to off-flavor development has been studied by many workers, and a review of these studies has been presented by Nagy (38). It is generally agreed that the contribution of the lipid oxidative products to the flavor deterioration of processed citrus products is relatively minor when compared to the contributions by the products formed by the acid-catalyzed hydrolysis of flavoring oils and the products of Maillard browning (39,40). [Pg.244]

Important groups of endogenous enzymes that promote autolysis in postmortem seafoods include those originating from the gut, present in muscle tissues or synthesized and secreted in the extracellular matrix. The major autolytic reactions that cause deterioration of fresh seafood quality include proteolysis, glycolysis, nucleic acid (ATP) breakdown, and lipid hydrolysis/oxidation. [Pg.68]

Unsaturated lipid substrates are the prime compounds of deterioration in food and cosmetics. They are constituted of mixtures of tri-, di-, and monoacylglycerols, free fatty acids, glycolipids, phospholipids, sterols, and other substances (Chen et ah, 2011). Hydrolysis, polymerization, and isomerization reactions can cause the deterioration of food, and the resulting compounds are harmful to health (Chen et ah, 2011 Ng et ah, 2014). However, the most important reaction that occurs with lipids is oxidation, because lipids are easily oxidized, even by atmospheric oxygen. This process results in the destruction of essential triglycerides and fat-soluble vitamins (A, D, E, and K), which leads to the formation of aldehydes, ketones, and free fatty acids. This is undesirable because the palatability, odor, texture, consistency, appearance, and nutritional value of the food are altered (Takemoto et ah, 2009 Andre et al., 2010). [Pg.226]


See other pages where Hydrolysis lipid deterioration is mentioned: [Pg.246]    [Pg.741]    [Pg.21]    [Pg.215]    [Pg.2603]    [Pg.121]    [Pg.113]    [Pg.14]    [Pg.259]    [Pg.32]    [Pg.1050]    [Pg.164]    [Pg.300]    [Pg.355]    [Pg.392]   
See also in sourсe #XX -- [ Pg.121 ]




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