Thesis (Ph.D. Physiology)) -- University of Limpopo, 1995 / Refer to document

Many objective chemical tests have attempted to correlate with organoleptic evaluation of oxidative rancidity. Major chemical tests used to detect oxidative rancidity of lipids measure nonvolatile high molecular weight carbonylic substances which make no considerable contribution to rancid flavors. High molecular weight carbonyls are present at much greater concentrations than volatile low molecular weight carbonyls. Peroxides and other unknown substances also react in these chemical tests to give at best an empirical evaluation. A 3-methyl-2-benzothiazolinone hydrazone chemical test is proposed which corrected some deficiencies of earlier procedures, and was correlated with organoleptic evaluation of rancid turkey samples. The proposed test measures oxidative rancidity in terms of milligrams of acetaldehyde per kilogram of sample. A comparison of the 3-methyl-2-benzothiazolinone hydrazone method with a widely used chemical test was conducted. The thiobarbituric acid test was selected because it is used most often as an indicator of rancidity. The thiobarbituric acid test values increased followed by a definite leveling off as formation of malonaldehyde reached a maximum even though rancid flavor continued to increase. The 3-methyl-2-benzothiazolinone hydrazone test measured a continuing increase of volatile aliphatic aldehydes as rancid flavor increased .

Thesis (Ph.D.)--Oklahoma State University, 1996. / Includes bibliographical references.

Thesis (M.S.)--University of Delaware, 2006. / Principal faculty advisor: Titus O. Awokuse, Dept. of Food & Resource Economics. Includes bibliographical references.

Consumers’ demands for ω-3 polyunsaturated fatty acids (PUFAs) are at all-time high. Algae, a common source of PUFAs, and antioxidants are both used as supplements in livestock feeds, are known to affect the overall quality of meat. To implement PUFA deposits into broiler meat, this study evaluated combining antioxidants and algae in broiler feed to enhance the breast meat quality. Broilers were fed diets supplemented with 50 IU Vitamin E or 200 g/ton EconomasE (EcoE, an antioxidant pack) plus 10 IU Vitamin E, with or without 0.5% algae extract (SP-1). The feed oil was partially oxidized soybean oil (POV: 86 mEq of O2/kg). The feed supplementation with combined SP-1 and EcoE increased meat lipid oxidation but had no effect on protein. This combination supplement substantially reduced (P < 0.05) meat exudation during refrigerated storage while no evident differences were seen on cooking loss or tenderness between diets. Meat from SP-1 supplemented diets was found less acceptable than meat from other diets due to detected off-flavors. The results indicate that EcoE at a supplementation level other than 200 g/ton may be required to overcome off-flavors of broiler meat due to feed incorporation of 0.5% SP-1 with oxidized oil.

No description available.

Thesis (Ph. D.)--Ohio State University, 2008. / Title from first page of PDF file. Includes bibliographical references (p. 79-86).

Thesis (M.C.M.)--Lincoln University, 2009. / Also available via the World Wide Web.

Thesis (Ph. D.)--University of Missouri-Columbia, 2002. / Typescript. Vita. Includes bibliographical references (leaves 140-146). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 2002. / Typescript. Vita. Includes bibliographical references (leaves 140-146). Also available on the Internet.