Influence of microwave heating on the stability of processed samn

Authors

  • Radwan S. Farag Biochemistry Department, Faculty of Agriculture, Cairo University
  • Soad H. Taha Food Science and Dairy Technology Department, Faculty of Agriculture, Cairo University

DOI:

https://doi.org/10.3989/gya.1991.v42.i2.1256

Keywords:

Conventional heating, Microwave heating, Samn, Stability

Abstract


Butter was converted to samn by microwave and conventional heating. The quality of the processed samn by the two methods was followed by determining the acid, peroxide and TBA values over a period of six weeks at 60°C. The fatty acid composition of samn samples was determined by gas-liquid chromatographic technique. The data show that butter conversion to samn by microwave heating was accomplished in about one half of the time that conventional heating requires. Microwave heating obviously increased the development of samn rancidity compared with the conventional heating. The parameters used for measuring lipid rancidity indicated that the main cause of samn rancidity under the present conditions is an oxidation mechanism.

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Published

1991-04-30

How to Cite

1.
Farag RS, Taha SH. Influence of microwave heating on the stability of processed samn. Grasas aceites [Internet]. 1991Apr.30 [cited 2024Apr.12];42(2):101-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1256

Issue

Section

Research