Lipid oxidation is the main chemical reaction that determines stability of freeze-dried food. The aim of this research was to determine the quality of lipids in 10 types of freeze-dried food and in meals prepared from them. Lipids were extracted using the Bligh and Dyer method and the following parameters were determined: oxidation level (PV, AsV, CD), hydrolysis level (AV) and fatty acid composition (FA). An analysis of the level of oxidation and hydrolysis in freeze-dried food revealed a wide range of values for each analysed parameter – PV: 8-52 meq O2 per 1 kg, AsV: 6-9 and AV: 3.5-9. Adding hot water to freeze-dried food resulted, for some of the samples, in further oxidation and hydrolysis of lipids. In general, preparing meals had no significant effect on the composition of FA. General desirability of prepared meals was relatively low (average score of 4.9 points). The characteristic that was evaluated to be the lowest was consistency (≈ 4.9), whereas colour received the highest score (≈ 6.8). Products near their expiry date can be a source of substantial amounts of lipid oxidation products and are characterised by very low general desirability.
|MLA||Domiszewski, Zdzisław, et al. "Changes in lipids and their effect on the quality of freeze-dried meat meals." Nauka Przyr. Technol. 7.3 (2013): #36.|
|APA||Zdzisław Domiszewski, Dominika Plust, Karolina Wasilewska (2013). Changes in lipids and their effect on the quality of freeze-dried meat meals. Nauka Przyr. Technol. 7 (3), #36|
|ISO 690||DOMISZEWSKI, Zdzisław, PLUST, Dominika, WASILEWSKA, Karolina. Changes in lipids and their effect on the quality of freeze-dried meat meals. Nauka Przyr. Technol., 2013, 7.3: #36.|
Zakład Towaroznawstwa i Oceny Jakości
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
ul. Pawła VI 3
e-mail: zdomiszewski @zut.edu.pl