Peroxide Number Research Articles

Optimization of the Refining Process for a Fraction Rich in Crude Common Pony Fish (Leiognathus equulus) Oil as a By-product of Fish Protein Hydrolysate Processing Using The Response Surface Method

The production of fish protein hydrolysate from common pony fish yields a fraction rich crude fish oil as a by-product. To utilize this by-product, refining is necessary to obtain common pony fish oil. This research aims to use a fraction rich crude fish oil from fish protein hydrolysate by-products to obtain fish oil and to determine the optimal conditions for the refining process using the response surface method (RSM) in the degumming, neutralization, and bleaching processes. The experimental design used was the Box–Behnken design, with the responses used to determine the optimum conditions at the degumming stage were water content and total dissolved solids. The response used to determine the optimum conditions at the neutralization stage was the refining factor, and at the bleaching stage was color (L, a*, b*). Parameters studied for each purification process include heating temperature (50-80°C), contact time between fraction rich crude fish oil with auxiliary materials (10-20 minutes) and the length of time for centrifugation (5-15 minutes) with a rotation speed of 10,062 G. The optimal conditions obtained in the degumming, neutralization, and bleaching processes for heating temperature, contact time between fraction rich crude fish oil with auxiliary materials, and centrifugation time, respectively, were 50°C, 10 min, 5 min; 50°C, 20 min, 5 min; and 80°C, 10 min, 15 min. Verification of the optimum conditions resulted in a free fatty acid value of 8.25% ± 0.01%, an acid value of 1.87 ± 0.02 mg KOH/g oil, a peroxide value of 1.04 ± 0.01 meq/Kg, an anisidine value of 11.11 ± 0.01 meq/Kg, a total oxidation value of 13.21 ± 0.01 meq/Kg and water content 6.052 ± 0.02 %. These results indicate a reduction in free fatty acids, acid number, peroxide number, anisidine number and water content by 66%, 90%, 73.5%, 61%, 63%, and 92% respectively. Our results showed that the purified fraction rich crude fish oil has met the SNI standards in parameter acid number, peroxide number, iodine number, anisidine number, and total oxidation value. The purification process that has been carried out can improve the quality fraction rich crude fish oil, but further processing still needs to be carried out to reduce water content and free fatty acid value

Effect of Molecular Substitution of Oats and Chia Powder for Animal Fats on Chemical Indicators and Physical Properties in the Manufacture of Freeze-Preserved Beef Burgers

The study aimed to find out the effect of molecular substitution of some vegetable sources, namely oatmeal and chia, instead of animal fat, on the manufacture and preservation of low-fat burger patties stored by freezing at a temperature of (-18 ± 2 C) during the storage period for a period of (60) days and follow-up of their characteristics during the storage period by (1, 30, 60) days during which the chemical characteristics were monitored, which included (pH, peroxide number, and percentage of free fatty acids), as well as follow-up on the qualitative characteristics, and compared the factory burger with the commercial one Available in the markets. The burger was made from 80% lean veal and 20% beef fat, which is the standard treatment. The fat was replaced with 50% oatmeal and 50% chia powder for the manufacture of the beef burger. It was also observed a significant decrease in the peroxide values and the percentage of free fatty acids for the replacement treatments compared to the control treatment and the commercial Berger treatment. The results indicated that the percentage of water retention ability, cooking yield, and the percentage of weight loss during cooking increased in the replacement treatments compared to the control treatment. The results also showed a clear and remarkable improvement for all the technological characteristics under study. Therefore, the study recommends the use of oatmeal and chia powder as a substitute for animal fats in the manufacture of burgers.

Влияние антибактериального рассола на качество и микробиологическую безопасность продуктов из мяса

Nomad livestock farming is an extra raw material resource for regions with harsh climate. Foods based on meat of indigenous animals expand the range of products with high consumer properties. The quality and safety of meat products usually depend on the brine. The present research featured the effect of brine with Island moss (Cetrária islándica (L.) Ach.) on the sensory profile and microbiological safety of meat products.
 The study involved meat of two-year-old indigenous cows, as well as multicomponent antibacterial and standard extrusion brines. The brine was injected with a syringe-injector with a hollow perforated needle at a 20 mm pitch. The tenderization took place in a universal express tenderizer with a rotation speed of 16 rpm and lasted for 10 h. The shelf-life was determined based the on microbiological, chemical, and sensory indicators.
 By the end of the reserve shelf-life, the total microbial count was 1.2×103 CFU/g in the control and 1.0×103 CFU/g in the experimental sample. No opportunistic pathogenic bacteria or microorganisms were detected. No opportunistic pathogenic microorganisms were revealed when the microbiological parameters were studied in standard quantities and in quantities increased by an order of magnitude.
 The changes in acid and peroxide numbers during storage indicated a stable oxidation of the fat component in the experimental sample. Its sensory evaluation exceeded the control sample by 0.9 points in terms color, texture, and smell. The meat marinated with C. islándica compiled with the quality standard and had a shelf-life which exceeded that of the traditionally-marinated meat by 5 days.

Adsorption Properties of Beta Carotene from Activated Carbon Derivatives of Oil Palm Empty Bunches

This research aims to determine the adsorption ability of activated carbon and Fe-Cu modified activated carbon in the β-carotene adsorption process on Crude Palm Oil (CPO). Empty Palm Oil Bunches (TKKS) are used as a bio-sorbent for carbon production at a temperature of 500 ºC. The synthesized carbon was activated using H3PO4 and modified with Fe-Cu metal. CPO quality parameters such as Free Fatty Acids and Peroxide Number were analyzed to see the effect of adsorption on CPO quality. The β-carotene level in the CPO sample used is 472.1 ppm. The optimum conditions for using activated carbon in the β-carotene adsorption process are a mass variation of 8 grams with the β-carotene remaining after adsorption being 432.4 ppm, whereas by using Magnetic Activated Carbon, CPO β-carotene after adsorption remains at 426.1 ppm. Meanwhile, increasing the adsorption time causes the absorption of β-carotene to become greater. By using Activated Carbon the remaining β-carotene is 300.1 ppm after 120 minutes, whereas by using Magnetic Activated Carbon the optimum absorption time is faster and the amount of β-carotene absorbed is greater. The remaining βcarotene after absorption with Magnetic Activated Carbon was 288.7 after 90 minutes of adsorption. Apart from being able to absorb β-carotene, magnetic activated carbon is also better at reducing FFA and PV levels from CPO.

Effect of heating time on changes in physicochemical properties and fatty acid composition of red palm oil

Crude Palm Oil (CPO) contains approximately 50% saturated fatty acids and approximately 40% unsaturated fatty acids. Unsaturated fatty acid content is known to be effective in lowering blood cholesterol levels. Palm oil also contains -carotene which is very beneficial for health. Palm oil processing is defined by three stages, namely degumming, bleaching and deodorization. The bleaching process is carried out at 90–105oC using 1-2% bleaching earth and deodorization at 240-270oC. The high concentration of bleaching earth and deodorization temperature causes carotene to be degraded leading to low carotene content in the final product. The effort to maintain the carotene content is to process CPO into red palm oil (RPO). The content of carotene and fatty acids contained therein will be damaged in the presence of high heat, ascertain this, a study was conducted on the effect of heating time on the chemical properties of red palm oil. The study was conducted using a completely randomized block design with prolonged heating treatment (0, 2, 4, 6, 8 and 10 hours) at 180oC and repeated 3 times and then the fatty acid content, peroxide value, iodine number and functional groups formed in bulk red palm oil purchased online were observed. The results showed that increasing the heating time can decrease the iodine number but increase the acid number and peroxide value. Heating at 180oC for 10 hours produced iodine, acid and peroxide value of 57.72, 9.56 and 12.55, respectively. The results of the analysis using Fourier Transform Infra-Red (FTIR) showed the presence of free fatty acids at wave number 722 cm-1 and peroxide numbers at wave number 2.854 cm-1. The test results using gas chromatography showed that linoleic acid decreased by about 3.23% during heating for up to 10 hours, while saturated fatty acids increased by about 0.32%. Key words: Cooking oil, Free fatty acid, Iodine number, Peroxide number, polymerization

Chemical Properties and Total Plate Count of Dodol Packaged in Active Packing with the Addition of Klutuk Banana Leaf (Musa balbsiana Colla) Extract

Active packaging is packaging designed to extend shelf-life or to maintain or improve the quality of packaged food. The concept of active packaging is to add certain components to the packaged food system or the surrounding environment. Dodol is a perishable food because it has a high-water content. The deterioration typically manifests as the presence of microbial growth and rancidity on the dodol. To increase the shelf life and quality of dodol is by wrapping it with active packaging. This study aimed to determine the effect of using active packaging on the chemical properties (water content, peroxide number, and antioxidant activity) and total plate count (TPC) of dodol. Active packaging made from cassava starch with the addition of klutuk banana leaf extract (KBLE) of the wulung variety as a source of antioxidant compounds is made by casting method. This research was conducted in two variables, namely the Wulung variation of KBLE concentration (0% and 20% w/v) and storage time (0; 5; 10; 15; 20; 25; and 30 days). The results of this study indicate that the active packaging (F2) applied to dodol has a significant effect (p<0.05) on the water content, peroxide value, antioxidant activity, and TPC values of dodol. Dodol packaged using active packaging after 30 days had lower water content, peroxide value, and TPC values than dodol packaged without KBLE. In addition, the value of antioxidant activity in dodol and active KBLE packaging obtained higher values (37.5% on days 30th) than packaging that was not given KBLE.

The Fatty Acid Composition and the MTT-Cytotoxicity Test of Commercially Available Commiphora Gileadensis Balsam Oil

Commiphora gileadensis, an aromatic plant, is traditionally used in Middle Eastern countries to prevent pain and inflammation. Fatty acid composition, peroxide number and free fatty acidity analyzes of commercially available C. gileadensis balsam oil and investigation of its effect on cell viability. Commercially available C. gileadensis balsam oil fatty acid composition, peroxide number and free fatty acidity values were determined by the IUPAC IID19 method, and MTT cell viability tests were performed on L929 fibroblast and HeLa (human epithelial cervical carcinoma) cell lines. Commercially available C. gileadensis balsam oil did not exert cytotoxic effects on both L929 fibroblast and HeLa (human epithelial cervical carcinoma) cell lines and promoted the growth of cell lines. Due to its growth promoting feature on L929 fibroblast cells, which is a healthy cell line, this material can be used as a cell culture medium additive.

Pemanfaatan Limbah Padat Kelapa Sawit untuk Pemurnian Minyak Goreng Bekas

The solid wastes of palm oil are palm shell and boiler ash which can be used as adsorbents. Adsorbent is a solid substance that an adsorption process which is used for the refining process of used cooking oil. Used cooking oil is oil derived from leftover cooking oil which has a higher saturated fatty acid content than new vegetable oil. This study aims to determine the process of making adsorbents, the process of refining used cooking oil, and the effect of adsorbent variations on the purification of used cooking oil. This research was carried out with the adsorption process, adding 15% of the adsorbent variation. The process of making the adsorbent was carried out by dehydration, carbonization at 6000C, and activation with 3% HCl for 24 hours. The results of the optimum adsorbent variation were 100% palm shell adsorbent with the results of analysis on used cooking oil after adsorption, namely: 0.05% water content, 0.58% ALB content, and 1.7 mgO2/100g peroxide number.

ПОРІВНЯЛЬНА ОЦІНКА ЯКОСТІ СОНЯШНИКОВОЇ ОЛІЇ

Comparative assessment enables consumers to make an informed choice and use high-quality and safe sunflower oil, which has a positive effect on their health and economic well-being. Vegetable oils, especially sunflower, are a popular source of dietary fat in economically developed countries, promoting heart and brain health. They contain essential fatty acids useful for cell growth and brain development. Sunflower oil is also the most widespread type of vegetable oil in Ukraine. A healthy lifestyle requires quality food. The issue ofassessing the quality of sunflower oil is timely and relevant. The purpose of our research was to assess the quality of sunflower oil samples of leading producers in accordance with the requirements of current regulatory documentation and the declared labeling.Based on the survey, it was determined which types of sunflower oil are preferred by consumers. These samples were chosen as research objects. At the first stage of the research, the appearance of the package and the quality of the information provided on the label were evaluated. Then the quality of the samples was assessed according to organoleptic and physicochemical parameters.The assessment of the labeling and quality of sunflower oil showed that the information on the labels meets the requirements for mandatory information about the food product.The organoleptic characteristics of the oil samples meet the requirements of the State Standard of Ukraine 4492 "Sunflower oil. Specifications".Some samples have an increased moistureand volatile content, which can affect the stability and quality of the product during storage. However, the iodine value of all samples is within acceptable limits. Acid and peroxide numbers also do not exceed the established norms. The results of the research can be useful both for consumers when choosing high-quality oil, and for producers in order to improve product quality.

The Effect of Surfactant Formulation and Salam Leaf Extract (Syzygium Polyanthum) on The Durability of Soybean Oil

The antioxidants in salam leaf extract have polar properties that affect their effectiveness in oil, thus requiring a surfactant to enhance dispersion. This study aims to investigate the impact of surfactant addition on the dispersion of salam leaf extract antioxidants in soybean oil based on iodine value and free fatty acids. The research involved extracting salam leaves and determining the best formulation with a combination of salam leaf extract and sorbitan monooleate surfactant based on antioxidant activity. The best formulation was then blended into soybean oil, which was subsequently heated discontinuously for 12 hours. The results indicated that the treatment observed based on its antioxidant activity is 0.8% salam leaf extract and 1% Sorbitan monooleate surfactant with IC50 antioxidant activity of 105.4712 ppm and which belongs to the medium category. The analysis were then performed for this treatment in heating I to heating IV iodine number (102.95gI2/100g, 102.38gI2/100g, 102.14gI2/100g, and 101.23gI2/100g respectively) and the free fatty acid (0.0633%, 0.0652%, 0.1163%, and 0.1743%, respectively). The effectiveness of salam leaf extract based on iodine number, peroxide number, and free fatty acid parameters showed that the treatment with the addition of salam leaf extract combined with sorbitan monooleate surfactant gave better results than without the addition of sorbitan monooleate surfactant.

Reactivated Spent Bleaching Earth as a New Path in Waste Resource Utilization for the Crude Palm Oil Bleaching Process

The palm oil refining process usually uses adsorbents. The commonly used adsorbent is Bleaching Earth. However, this raises a new problem: hazardous waste in the refining process, namely Spent Bleaching Earth (SBE). For this reason, one of which is the utilization of SBE as an adsorbent through a reactivation process. This study aims to determine the characterization of RBE produced from the microwave reactivation process and acid solution as an adsorbent in the palm oil (CPO) bleaching process. The SBE reactivation process was carried out using microwaves and sulphate acid solution at concentrations 3N. RBE characteristics were analyzed using Scanning Electron Microscopy - energy dispersive X-ray spectroscopy (SEM-EDS) and Brunner Emmet Teller (BET) - Barrett-Joyner-Halenda (BJH). The resulting RBE characteristics include surface area, pore volume, and pore size of 436,820 m2/g, 0.544 cc/g, and 2.488 nm, respectively. Patricelli model is more appropriate to use to explain the mechanism of the SBE desorption process using the MAE method with the coefficient of determination value of 0.9931. The palm oil adsorbed using RBE has 10R/20Y/0.9W of color quality, 3.93% free fatty acid number, and 11.61 meq O2/kg peroxide number. In this study, SBE was successfully converted into RBE by microwave reactivation process, and the excellent performance of RBE in palm oil bleaching was verified. This research not only helps to solve the environmental problems in the process of palm oil refining but also provides a new way for waste resource utilization.

Changes in flax yield and quality in response to various mineral nutrition.

The researchers of Russian State Agrarian University, Moscow Timiryazev Agricultural Academy in 2013-2016 conducted a long-term stationary experiment to study chemical and toxicological properties of fiber flax, Voskhod variety, growing on sod-podzolic soil in the soil and climate of the Moscow region. Test plots were selected with following crop rotation options: without fertilizers, without liming; without fertilizers, with liming; N100P150K120 (kg a.i./ha), without liming; N100P150K120, with liming; N100P150K120 + manure 20 t/ha, without liming; N100P150K120 + manure 20 t/ha, with liming. The agro-climatic conditions of the growing seasons during the research years did not have a negative impact on the growth and development of fiber flax, the hydro-thermal index was 1.1 in 2013, -1.05 in 2014, 1.5 in 2015, and 1.5 in 2016. The maintained crop rotation and the introduction of a full range of mineral and organic fertilizers has been found to contribute to high yields of flax in terms of fiber (18.5-18.9 hwt/ha) and seeds (7.9-8.3 hwt/ha). The seeds contain 16.9-19.5% protein and 33.5-39.4% lipids. The yield of flaxseed oil from seeds ranged from 19.5-35.7% on average for different variants of the experiment. The peroxide number index was 2.5-1.5 mg-eq O2/kg, the acid number index was 1.1-1.9 mg KOH/g, which corresponds to obtaining high-quality linseed oil in compliance with quality standards for all variants of the experiment.

Penggunaan Arang Aktif Ampas Kopi untuk Menurunkan Bilangan Peroksida dan Asam Lemak Bebas (ALB) pada Minyak Goreng Bekas

The peroxide value and free fatty acid content influence the quality of cooking oil. Activated charcoal from coffee grounds has been used in processing used cooking oil. This research aimed to determine the ratio of coffee grounds activated charcoal adsorbent-to-used cooking oil (w/v) and the optimum contact time to reduce used cooking oil's peroxide and free fatty acid levels. The ratio of adsorbent and used cooking oil was 1:20, 1:10, and 1:5 (w/v) with contact times of 60, 90, and 120 minutes. Coffee grounds charcoal was activated by ZnCl2. A ratio of adsorbent and cooking oil 1:5 (10 g activated carbon and 50 ml cooking oil) reduced the peroxide number from 12 mek/O2 kg to 9.8 mek/O2 kg and free fatty acids from 0.972% to 0.383%. A contact time of 120 minutes could optimally reduce the peroxide number and free fatty acids from 12 mek O2/kg to 9.3 mek O2/kg and 0.972% to 0.332%, respectively. Coffee grounds have the potential to be processed into activated charcoal for refining used cooking oil.

Влияние биоразлагаемой упаковки на сохранность творога и творожных продуктов в процессе хранения

Polylactide and polybutylene adipate co-terephthalate are sources of biodegradable packaging materials. This research featured the effect of these packaging and storage materials on cottage cheese model products. It covered sensory properties and physicochemical variables, e.g., titrated acidity, active acidity, peroxide number, anisidine number, etc. By the end of shelf-life, oxidative spoilage increased by 9.6–23.3 %, depending on the ratio of low-fat cottage cheese to 18.0 % curd mass. All the experimental samples demonstrated very smooth changes in active acidity, which dropped by 8.0–10.0 % by the end of shelf-life. In this research, polylactide and polybutylene adipate co-terephthalate showed good prospects as packaging for cottage cheese and cottage cheese products.

Evaluation of the active ingredients of green walnut husks in prolonging the shelf life of table cream compared to artificial antioxidants

The study was conducted in the laboratories of the Department of Food Sciences at the College of Agriculture and Forestry, University of Mosul - with the aim of using green walnut husk extracts to prolong the shelf life of table cream, with addition rates (zero, 100 ppm, 200 ppm) in addition to comparison with the industrial antioxidant BHT (Butylated hydroxytoluene). with an addition rate (100-200 ppm) and a comparison sample without addition. Refrigerated storage of cream at 5 ± 1°C for a storage period of (1, 7, 14) days. The results of extracts from green walnut husks to cream stored in cold storage at addition rates of 100 and 200 ppm improved the chemical properties of the cream as it reduced the peroxide number and acidity number. This effect increased with the increase in the added concentration compared to the standard sample and the sample to which BHT was added. Adding green walnut husk extracts in the proportions mentioned previously limited the activity of total microorganisms and lipolytic and proteolytic bacteria in the cream during the storage period compared with the samples to which BHT was added and the standard sample. The best sensory evaluation was obtained for samples to which green walnut husk extracts were added during refrigerated storage compared to the standard sample and the sample to which they were added.

Asphalt aging and its anti-aging mechanism based on quantum chemistry

To study asphalt aging and its anti-aging mechanism, the Frontier Orbital theory, Fukui Function, and Density Functional Theory are applied.The data reveals that 65 nm UV light can dissociate O2 into O radicals during UV aging. Among the resin components, sulfur (S) exhibits the highest radical attack index (f0) of 0.131. Resin molecules absorb UV light at 344 nm and 311 nm, leading to π electron transitions in S with a 28% probability. This result aligns with f0, indicating that f0 adequately reflects chemical reactivity. Resin molecules with electron transitions in S can form sulfoxide by creating a new delocalized π bond with unpaired electrons from oxygen radicals. Thermal oxidative aging at a temperature of 241 K has the potential to form carbonyl, hydroxyl, and peroxide bridge bonds. Ageing-resistant agents with a high f0 value on their outer layer compete with resin molecules in radical reactions, thereby exhibiting anti-aging effects. Calculation results indicate a slight increase in the number of carbonyl and peroxide bridge bonds after short-term aging, which becomes more prominent under pressure aging. UV aging is expected to result in a significant increase in sulfoxide, carbonyl, and ether bonds. The combination of experimental and calculated findings suggests that using quantum chemistry for qualitative analysis of aging mechanisms is a feasible approach. This method aids the investigation of asphalt anti-aging measures and enhances the efficiency of optimizing asphalt anti-aging agents.

Окислительная и гидролитическая порча жирового сырья для молокосодержащих продуктов в процессе хранения

Antioxidant additives can affect the processes of hydrolysis and oxidation in dairy products during storage. This study featured palm oil, sunflower high-oleic oil, and two milk fat substitutes with different compositions. The samples were stored in an open container at 32 ± 1°C and a relative humidity of 75% for 14 days. The intensity of hydrolysis and oxidation was assessed by their acid number and peroxide number. The palm oil sample with 46.91% saturated palmitic acid and Milk Fat Substitute 1 with 37.61% palmitic and 34.96% oleic acid proved to be the most stable mixes. Milk Fat Substitute 2 was rich in polyunsaturated linoleic acid (29.31%) and demonstrated faster hydrolysis and oxidation rates than the palm oil sample and Milk Fat Substitute 1. Lecithin E322 (0.4%) inhibited hydrolytic and oxidative processes. In Milk Fat Substitute 1 without lecithin, the acid number increased from 0.1 to 2.2 mg KOH/g on storage day 14. In Milk Fat Substitute 1 with lecithin, this indicator stopped growing at 1.4 mg KOH/g. Experiments in reducing the growth rate of the peroxide number gave similar results. In Milk Fat Substitute 1, the peroxide number rose from 1 to 5.7 mmol of active oxygen/kg. In the sample without lecithin, it reached 7 .2 mmol active oxygen/kg. Lecithin proved to be an effective antioxidant-emulating additive to composite fat bases in dairy products. On the one hand, it provided high-quality dispersion of water and fat. On the other hand, it was able to inhibit oxidation and hydrolysis.

Fortification of Vegetable Oils – A review

This study was conducted for the purpose of knowing the benefits of fortification of oils and their sustainability in a wider way to increase the shelf life of oils and fight free radicals resulting from oxidation and damage of oils by using types of natural or industrial food additives that change the physicochemical properties of oils such as acidity number, peroxide number and fatty acids, and also for the purpose of adding properties Multiple oils, such as increasing the percentage of vitamins and antioxidants in the oil and making it more suitable for human use. This study was conducted in order to find out the benefits of strengthening oils and their sustainability in a wider way to increase the shelf life of oils and fight free radicals resulting from oxidation and damage of oils by using types of natural or industrial food additives that change the physical and chemical properties of oils such as acidity number, peroxide number and fatty acids, and also for the purpose of adding properties to multiple oils, such as increasing the percentage of vitamins and antioxidants in the oil and making it more suitable for human use. Usually, the oil is fortified before the oil is filled and preserved, where a mixture of natural ingredients such as (vitamins, spices, and herbs) is added, or synthetic ingredients such as (BHA, BHT, or TBHQ) are added. Oil fortification as a concept, technology, and quality control processes have been around long enough to be reliable for long-term national production.

Possibility of Prolonging Chicken Meat Shelf Life by Coating with Protein Concentrate of Quinoa Seeds

The research encompassed the production of protein casings derived from concentrated quinoa seed protein at varying concentrations (2%, 4%, 6%, 8%). The objective was to investigate the mechanical characteristics of the produced casings and their potential application in packaging refrigerated chicken breast pieces at a temperature of 4°C, with the aim of extending the storage duration for different time intervals (10, 5, 15 days). The findings pertaining to the mechanical properties of the protein casings being investigated revealed that the thickness of the membrane, tensile strength, elongation, and solubility exhibited an upward trend as the concentration increased. The findings of the microbial analysis also indicated that the application of protein casings derived from quinoa seed protein concentrate, at concentrations of 6% and 8%, on chicken breast pieces and subsequent refrigeration at 4°C, resulted in a significant reduction in the total bacterial count and the count of psychrophilic bacteria, in comparison to the control treatment where chicken pieces were left uncoated. In addition, it was observed that chicken breast portions that were coated with protein coatings exhibited no growth of coliform bacteria during the storage period, in contrast to the uncoated counterparts. The emergence of the phenomenon was observed on the tenth day of the storage period. The application of protein films on chicken breast parts resulted in a notable reduction in both the peroxide number (PV) and the value of thiarebiobutyric acid (TBA) as compared to the uncoated control treatment. The control treatment exhibited the highest values on the 15th day of refrigerated storage.

Effect of Fortifying Sunflower Oil with Different Levels of Turmeric Powder and Studying its Physicochemical Properties

Turmeric powder was added to sunflower oil at different concentrations (0, 2, 4, 6)%. The oil was stored for 21 days at a temperature of 60 °C for the purpose of studying the physicochemical properties of the oil. The viscosity was the highest value (65.46) centipedes for the sample fortified with 6% turmeric in the period (21) days, and the lowest value for the control sample was (65.46) centipedes in the period (21) days. It was found that the highest refractive index value was found in the control sample, which amounted to 1.497 during a period of (21) days, while the lowest value of the refractive index was in the 2% sample fortified with turmeric, and amounted to 1.465, a day during a period of (21) days. While the highest concentration of the density was (0.855) g. / cm for the 6% sample fortified with turmeric in the period (21) days, while the lowest concentration of the control sample was (803.0) g / cm in the period (21) days. Also, the highest pH value was (3.85) mg / potassium hydroxide / gm at the 21-day period for the control sample, and the lowest concentration for the 2% sample supported with turmeric was (1.25) mg / potassium hydroxide / gm at the 21-day period. While the highest value of the iodine number for the 6% sample fortified with turmeric was (125.52) in the period (0) days, and the lowest value of the iodine number for the control sample of sunflower oil was (110.63) during the period (21) days. While the highest value of the peroxide number for the control sample was (5.53) mg / potassium hydroxide / gm in the period (21) days, and the lowest value for the 2% sample fortified with turmeric was (3.15) mg / potassium hydroxide / gm in the period (21) days. It was observed that the highest level of saponification number in the control sample amounted to (214.60) mg / potassium hydroxide / g during storage periods (21 days) and the lowest value of the saponification number in the 2% sample fortified with turmeric when it reached (191.04) mg / potassium hydroxide / g during the storage period. (21 days. It was found that the highest value of thiobarbituric acid for the control sample was (4.53) mmaldehyde/kg oil in the period of (21) days, while the lowest value was for the 2% sample fortified with turmeric, as it amounted to (2.37) mmaldehyde/kg oil in the period (21) days.