Effect Of Processing Treatments On Oxidation

As foods are subjected to various processing treatments prior to storage, the opportunity arises to modify their pattern of oxidation. Table 8 summarizes typical responses exhibited by muscle tissue during storage following various treatments 283-351 . Each of these treatments is covered in more detail in Sec. IV.A-IV.O. Chlorine rinses on muscle food constitute one processing step that could dramatically alter the site to which lipid oxidation is directed. Chlorine rinses, based primarily on...

Ho

Figure 1 Examples of naturally occurring sterols. Figure 1 Examples of naturally occurring sterols. droxylated steroids that retain some or all of the carbon atoms of squalene in the side chain and partition almost completely into an ether layer when shaken with equal volumes of water and ether 27 . Sterols are common in eukaryotic cells but rare in prokaryotes. Without exception, vertebrates confine their sterol biosynthetic activity to producing cholesterol. Most invertebrates do not have the...

Na

NA, data not available. bFrom Ref. 42. cFrom Ref. 43. dFrom Refs. 44, 45. eFrom Refs. 35, 46, 47. fFrom Ref. 48. NA, data not available. bFrom Ref. 42. cFrom Ref. 43. dFrom Refs. 44, 45. eFrom Refs. 35, 46, 47. fFrom Ref. 48. The oil is treated with concentrated acid to agglomerate the gums. The gums are then separated from the oil by being adsorbed to bleaching earth during subsequent steps of bleaching and filtering. The term neutralization comes from neutralizing the natural acidity of the...