Authors:
Flavia Pop
Volume 21, Issue 1;
Pages: 75-81;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
Physicochemical characteristics of alimentary beef tallow during refrigeration and freezing storage were studied. To establish the freshness indicators in various stages of alterative processes were determined: iodine value (IV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS), the presence of epyhidrinic aldehyde (Kreis reaction) and acidity index for measuring the degree of oxidation and lipolysis. Appreciation of oxidation process installation was performed also by microscopic examination. Iodine value of fresh tallow had a value of 45.6±0.07 g I2/100 g, during refrigerated storage was registered a very significant decrease (P≤0.001) in the 5th month due to the reduction of unsaturation degree by unsaturated fatty acids oxidation. Between PV and IV there was determined an inverse correlation, the correlation coefficient was R =-0.915. Between PV and storage time there was a linear relationship until the 5th month of storage, the correlation coefficient was R=0.964, and from the 6th month of refrigeration there was established an inverse correlation (R=-0.936).
Storage temperature had a very significant effect (P≤0.001), and storage time had a significant effect (P≤0.05) on alterative processes instalation, the shelf life of tallow stored under freezing was almost twice from that of tallow stored under refrigeration.
Keywords:
quality control, alimentary beef tallow, oxidation, refrigeration, freezing
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Faculty of Food Processing Technology
Royalty