Investigation of the correlation of fatty acid composition and triglyceride profile with the oxidative spoilage of milk fat
https://doi.org/10.26897/0021-342X-2021-4-108-116
Abstract
The article examines the effect of time and storage conditions on the fatty acid composition and the triglyceride composition of milk fat. For this purpose, samples of the fat phase of a commercial oil sample were stored in a refrigerating chamber at a temperature of 3 ± 2°C and at an elevated temperature of 60 ± 0.1°C to create conditions for accelerated aging. Also, to determine the induction period and assess the depth and speed of the process of fatty phase oxidation, the “peroxide number” indicator was measured. The study found out that during storage both in a refrigerating chamber and in conditions of elevated temperature, fatty acids of the composition С4:0, С 18:0, С 18:1 and С 18:2 were subject to the most significant changes. Under the same conditions, the triglyceride composition changes uniformly, indicating the occurrence of oxidative deterioration of lipids. The research found that changes in the fatty acid composition and the composition of triglycerides correlate with the indicator of oxidative processes - “peroxide value.” The data obtained can be used to build model systems to study the rate of oxidation of dairy products ’fat phase and assess its storage capacity.
About the Author
Nikolai A. Zhizhin
All-Russian Dairy Industry Research Institute
Russian Federation
Russian Federation
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Review
For citations:
Zhizhin N.A. Investigation of the correlation of fatty acid composition and triglyceride profile with the oxidative spoilage of milk fat. IZVESTIYA OF TIMIRYAZEV AGRICULTURAL ACADEMY. 2021;(4):108-116. (In Russ.) https://doi.org/10.26897/0021-342X-2021-4-108-116
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