Volume 16, Issue 86 (2019)
FSCT 2019, 16(86): 273-283 |
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ghaed M, Gharachorloo M, ghasi tarzi B. Quantitative and qualitative changes in the composition of canned Fesenian fatty acids during the process. FSCT 2019; 16 (86) :273-283
URL: http://fsct.modares.ac.ir/article-7-18563-en.html
URL: http://fsct.modares.ac.ir/article-7-18563-en.html
1- Graduated from the Department of Food Science and Technology, Science and Research Branch of Islamic Azad University, Tehran, Iran
2- Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , gharachorlo_m@yahoo.com
3- Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2- Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , gharachorlo_m@yahoo.com
3- Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract: (2318 Views)
Background: The aim of this study was to investigate the quantitative and qualitative changes of the canned Fesenjan fatty acid composition during the process and the shelf-life, as well as physicochemical properties of this canned food and the extracted oil during the cannery process and storage.
Materials and Methods: Samples were tested after 23, 45, 68 days at 55 ° C which were equivalent to 6 months, 12 months and 18 months at 25 ° C (reference temperature), respectively. In order to study the effect of heat on canned Fesenjan, samples during the process were also studied.
Results: After sterilization of canned Fesenjan, the amount of acidity, peroxide, moisture, and darkness grew and phenolic compounds and vitamin A decreased but no significant difference was found between the secondary products of lipid degradation and pH (p> 0.05). During the maintenance period, the initial products of lipid rancidity increased significantly and the phenolic compounds decreased. Other qualitative parameters of fat did not show any significant difference (p>0.05). The best sample in terms of organoleptic indexes was for the sample after 23 days of storage at 55 ° C (equivalent to 6 months of storage at 25 ° C).The results showed that the sterilization process increased the ratio of omega-6 to omega-3 which is not good for health.
Conclusion: According to the research, the best date for using canned Fesenjan, based on the parameters studied, was reported 6 months at ambient temperature, but preserving the canned Fesenjan for 18 months is also possible.
Materials and Methods: Samples were tested after 23, 45, 68 days at 55 ° C which were equivalent to 6 months, 12 months and 18 months at 25 ° C (reference temperature), respectively. In order to study the effect of heat on canned Fesenjan, samples during the process were also studied.
Results: After sterilization of canned Fesenjan, the amount of acidity, peroxide, moisture, and darkness grew and phenolic compounds and vitamin A decreased but no significant difference was found between the secondary products of lipid degradation and pH (p> 0.05). During the maintenance period, the initial products of lipid rancidity increased significantly and the phenolic compounds decreased. Other qualitative parameters of fat did not show any significant difference (p>0.05). The best sample in terms of organoleptic indexes was for the sample after 23 days of storage at 55 ° C (equivalent to 6 months of storage at 25 ° C).The results showed that the sterilization process increased the ratio of omega-6 to omega-3 which is not good for health.
Conclusion: According to the research, the best date for using canned Fesenjan, based on the parameters studied, was reported 6 months at ambient temperature, but preserving the canned Fesenjan for 18 months is also possible.
Article Type: Original Research |
Subject:
Drying, frying, freezing, osmotic dehydration
Received: 2018/04/6 | Accepted: 2018/10/21 | Published: 2019/04/15
Received: 2018/04/6 | Accepted: 2018/10/21 | Published: 2019/04/15
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