Journal articles: 'Rancid'

1

Buchanan, S. "Rancid nuts." British Dental Journal 210, no. 9 (May 2011): 398. http://dx.doi.org/10.1038/sj.bdj.2011.349.

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Chrz, Donna, Niels Maness, Gerald Brusewitz, and Sue Knight. "PARTIAL OIL EXTRACTION EXTENDS THE SHELF LIFE OF PECAN HALVES." HortScience 31, no. 5 (September 1996): 757e—757. http://dx.doi.org/10.21273/hortsci.31.5.757e.

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Pecans, because of their high oil and polyunsaturated fatty acid content, have a relatively short shelf life due to oxidation of the oil. Using a nondestructive supercritical CO2 extraction process, we evaluated oil reduction as a means for pecan shelf life extension. Pecan halves were extracted under sufficient conditions for 22% and 28% oil reduction, and then stored in modified-atmosphere packages with 21% O2 at 22C for up to 37 weeks. Kernel hexanal content and sensory rancid flavor were monitored at various times throughout the study. The resistance of oils to oxidation, indicated by the onset of sustained hexanal production, was increased from 6 weeks for full-oil halves, to 18 weeks for 22% reduced-oil halves, to 22 weeks for 28% reduced-oil halves. Objectionable rancid flavor was detected by the 22nd week of storage for full-oil pecans. Reduced-oil pecans never developed objectionable rancid flavor. Supported by USDA grant 93-341508409, OCAST grant AR4-044, and the Oklahoma Agricultural Experiment Station.

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Afonso, Sergio, and Francisco Almeida. "Rancid: Reliable Benchmarking on Android Platforms." IEEE Access 8 (2020): 143342–58. http://dx.doi.org/10.1109/access.2020.3014533.

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Manzocco, Lara, Giulia Romano, Sonia Calligaris, and Maria Cristina Nicoli. "Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers." Foods 9, no. 6 (June 5, 2020): 749. http://dx.doi.org/10.3390/foods9060749.

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In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO2/kgoil) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor intensity, probably due to the interactive pathways of oxidative and Maillard reactions. Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 °C. Rancid odor well discriminated cracker oxidative status. Relevant oxidation rates were used to develop a shelf life predictive model based on the peroxide value of the ingredient oil. It was estimated that an oil PV from 5 to 15 mEqO2/kgoil shortens cracker Shelf Life (SL) by 50%, independently of storage temperature. These results demonstrate the critical impact of ingredient quality on product performance on the market.

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Sundari, Ristina Siti, Andri Kusmayadi, and Budhi Wahyu Fitriadi. "Teknologi Pembuatan Abon Ikan Lele Bebas Bau Amis (Penyuluhan dan Implementasi)." JPM (Jurnal Pemberdayaan Masyarakat) 6, no. 1 (May 9, 2021): 546–53. http://dx.doi.org/10.21067/jpm.v6i1.5004.

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Almost people like any fishes, but some do not like the fish rancid even after processing. Catfish shredded is one of the processed processes. Turmeric, ginger, lemon, tamarind, vinegar, starfruit is often used to eliminate the fishy smell, but it still has taste left by itself. Community service was conducted to empower them and cope with the fishy smell problem. So that modified to the new variance beside the original product. Dan largen market share. Women Farmer Group for fisheries processing produces the object due to extension and implementation to adopt the technology innovation about catfish shredded processing to eliminate rancid on a fish odor. We hope this engagement and empowerment will become sustainable and spread out to other women farmer groups and animal products based on our research to raise economic circles. The group had a pre-test and post-test to measure the understanding and innovation adoption level. This engagement resulted in two variances of catfish by original and rancid free enriched with antioxidant of oregano leaf. The other result is that this new variance has more voluminous than the original in the same weight.

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Smirnoff, N. "Tocochromanols: Rancid lipids, seed longevity, and beyond." Proceedings of the National Academy of Sciences 107, no. 42 (October 7, 2010): 17857–58. http://dx.doi.org/10.1073/pnas.1012749107.

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Murakami, Hideki, Tatsuji Okada, Tomoshige Nitta, and Takashi Katayama. "Gas solubilities of rancid substances in water." KAGAKU KOGAKU RONBUNSHU 13, no. 1 (1987): 43–50. http://dx.doi.org/10.1252/kakoronbunshu.13.43.

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OARADA, Motoko, and Teruo MIYAZAWA. "The Effect of Rancid Oils on Lymphoid Tissues." Journal of Japan Oil Chemists' Society 39, no. 6 (1990): 373–79. http://dx.doi.org/10.5650/jos1956.39.6_373.

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9

Nguyen, H. T. T., and J. Pokorný. "Sensory evaluation of stored and rancid edible oils." Nahrung / Food 42, no. 06 (December 1998): 409–11. http://dx.doi.org/10.1002/(sici)1521-3803(199812)42:06<409::aid-food409>3.3.co;2-e.

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10

Ingold, Keith U., and Graham W. Burton. "Vitamin E: Or Why We Don't Go Rancid." Journal of the Chinese Chemical Society 39, no. 3 (June 1992): 199–204. http://dx.doi.org/10.1002/jccs.199200033.

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11

Aparicio-Ruiz, Ramón, Sara Barbieri, Tullia Gallina Toschi, and Diego L. García-González. "Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation." Foods 9, no. 12 (December 15, 2020): 1870. http://dx.doi.org/10.3390/foods9121870.

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Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality control, improving the quality of virgin olive oils over the last 30 years, at present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. The latter are highly representative of the main perceived defects, but availability is limited, samples are not homogeneous year after year, and other secondary defects can be present. Thus, in order to provide solutions, this work describes an analytical procedure for implementing olfactory formulations that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. A strategy for designing RMs for aroma is presented and the optimization process to obtain the best formulation is described. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.

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Marques, C., A. S. Dos Reis, L. D. Da Silva, S. T. Carpes, and M. L. Mitterer-Daltoé. "Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers." Grasas y Aceites 68, no. 3 (September 8, 2017): 203. http://dx.doi.org/10.3989/gya.0107171.

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Due to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis stands out because of the sensitivity of responses. Accordingly, this study aimed to select and train a panel of expert assessors to identify the rancid flavor, showing the statistical steps in the process. Assessors were selected according to their individual performance, statistically analyzed by ANOVA and Tukey’s mean comparison, Wald Sequential Analysis and chi-square test. The validation of the trained panel was carried out with the sensory analysis of fish burgers and soybean oil. F Value and box-plot graphic methods were effective for better visualization of results when used along with the mean and standard deviation tables. The final trained panel consisted of seven assessors, who have been able to identify and differentiate rancid taste in both samples used for validation.

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Wiesenthal, K. E., G. Amah, T. Lam, and I. H. Suffet. "The effect of applying a pipe-joint lubricant to connect ductile iron pipe on off-flavors in drinking water distribution systems." Water Science and Technology 49, no. 9 (May 1, 2004): 233–40. http://dx.doi.org/10.2166/wst.2004.0579.

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This study was used to help define the contribution to taste and odor problems caused by the application of a pipe-joint lubricant to connect ductile iron pipe in drinking water distribution systems. Tyton Joint Lubricant (TJL) was studied. The lubricant produced odors that are continually oxidized by chlorine or oxygen. The mechanism of oxidative rancidity, one of the major causes of food spoilage is the apparent mechanism of oxidation. The odors produced by the lubricant were characterized by a Flavor Profile Analysis (FPA) panel as well as GC/MS and Sensory GC analysis. The most common odors perceived in the TJL water samples for the first six days were waxy/oily and soapy odors with a rancid oil, odor note. The waxy/oily and soapy odors decreased with time in the chlorine medium as the rancid oily odor note increased. Numerous aldehydes, ketones, alcohols and borneol compounds, produced from the lubricants, were tentatively identified and linked to the odors perceived by the FPA panel.

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Bhat, Ramesh V., Sudershan R. Vemula, Yasodhara Pokkunuri, Gautami Siddula, and Gandhi K. Punachandra. "Foodborne Disease Outbreak due to Consumption of Rancid Biscuits." Journal of Toxicology: Clinical Toxicology 33, no. 3 (January 1995): 219–22. http://dx.doi.org/10.3109/15563659509017987.

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15

Hagyard, Cedric J., Andrea H. Keiller, Tracey L. Cummings, and Brian B. Chrystall. "Frozen storage conditions and rancid flavour development in lamb." Meat Science 35, no. 3 (January 1993): 305–12. http://dx.doi.org/10.1016/0309-1740(93)90036-h.

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Aruna, V., GV Amruthavalli, R. Soundharya, and R. Gayathri. "How JRK’s 777 oil demolishes the dense, viscous herbal rich oils can be ineffective for psoriasis." Journal of Drug Delivery and Therapeutics 10, no. 2-s (April 15, 2020): 105–14. http://dx.doi.org/10.22270/jddt.v10i2-s.3959.

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The present study deals with the importance of herbal particle size in the AYUSH oil preparations for psoriasis in order to achieve greater absorption and therapeutic value. More often the viscosity of the oil, deep colour and the density of herbal constituents are associated with superior therapeutic value. But our study has clearly demonstrated that the dermal absorbable herbal constituents (under 40 µm) was less than 10% in most of the Wrightia tinctoria based AYUSH oil preparations sold for the treatment of psoriasis in India whereas Dr. JRK’s 777 oil contain more than 60% of the herbal constituents below 40 µm size. Further the role of particle size besides dermal absorption; in the therapeutic value also established by oxygen species scavenging assay. Findings reveal that smaller the particles greater was the antioxidant effect and hence such herbal constituents not only would offer superior therapeutic effect but also protection to the oil from going rancid. Details are presented in the paper. Keywords: AYUSH oils, Herbal oil, Psoriasis, dermal absorption, Wrightia tinctoria, rancid oil

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17

Grabosky, Peter. "Pump and Dump: The Rancid Rules of the New Economy." Contemporary Sociology: A Journal of Reviews 35, no. 6 (November 2006): 612–13. http://dx.doi.org/10.1177/009430610603500641.

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18

Shivaprasad, H. L., R. Crespo, B. Puschner, S. Lynch, and L. Wright. "Myopathy in brown pelicans (Pelicanus occidentalis) associated with rancid feed." Veterinary Record 150, no. 10 (March 9, 2002): 307–11. http://dx.doi.org/10.1136/vr.150.10.307.

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19

FARHOOSH, REZA, and SEYED MOHAMMAD REZA MOOSAVI. "DETERMINATION OF CARBONYL VALUE IN RANCID OILS: A CRITICAL RECONSIDERATION." Journal of Food Lipids 13, no. 3 (September 2006): 298–305. http://dx.doi.org/10.1111/j.1745-4522.2006.00053.x.

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Bian, Yuge, Haoning Gong, and I. H. (Mel) Suffet. "The Use of the Odor Profile Method with an “Odor Patrol” Panel to Evaluate an Odor Impacted Site near a Landfill." Atmosphere 12, no. 4 (April 9, 2021): 472. http://dx.doi.org/10.3390/atmos12040472.

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A third-party-trained “Odor Patrol” program was conducted at a school that is about a one-mile distance from a landfill to clarify the odor nuisance problems from the landfill. Every 20 min from 6 to 9 a.m. on school days, the “Odor Profile Method” (OPM) was used with the landfill odor wheel to identify the odor type and intensity of each odor type. This study showed that an Odor Patrol using the OPM can accurately define odor nuisance changes over time and can be used as a method to confirm changes of odor nuisances in a field study. The Odor Patrol only found 13 data inputs of the 1000 data inputs (1.3%) for the 100-day odor monitoring with a landfill odor or trash odor that could cause odor complaints. The Odor Patrol data and the Odor Complaint data compared well. The OPM by an “Odor Patrol” could determine the contribution of the nuisance odors from 6 to 9 a.m. at the school site, about one mile away from the landfill. The study demonstrated a novel approach for odor monitoring by using the Odor Profile Method with an Odor Patrol. The OPM not only confirmed the mitigation of a landfill odor problem, but it also determined odor character, odor intensity, odor frequency and odor duration during this study period. “Landfill gas” was determined to be primarily a rotten vegetable odor with a secondary sewery/fecal odor of lower intensity, and “trash odors” were primarily a rancid and sweet odor with a secondary sewery/fecal and/or rotten vegetable odor of lower intensities generated from trash reaching the landfill. The order of intensity observed from high to low was: Trash odor (Rancid–Sweet) > Rotten vegetable > Sewery/Fecal > Rancid. Thus, trash odor is the major problematic odor from the landfill site. Quality assurance methods were used to remove local odors from the evaluation.

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Zieniuk, Bartłomiej, Patrycja Mazurczak-Zieniuk, and Agata Fabiszewska. "Exploring the Impact of Lipid-Rich Food Industry Waste Carbon Sources on the Growth of Candida cylindracea DSM 2031." Fermentation 6, no. 4 (December 11, 2020): 122. http://dx.doi.org/10.3390/fermentation6040122.

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The aim of this study was to evaluate the possibility of using several lipid-rich food industry wastes in the culture medium on the growth of Candida cylindracea DSM 2031 yeast strain. Four lipid wastes from the food industry: waste fish oil, rancid ghee, waste pork lard, and waste duck processing oil were investigated. It has been shown in the laboratory scale that the above-mentioned wastes can be used to obtain biomass and produce lipolytic enzymes by the tested strain and the C. cylindracea extracellular lipase is not constitutive. High yields of biomass (12.84, 12.75, and 12.24 g/dm3) were obtained in media containing waste duck processing oil, olive oil, and waste pork lard, respectively. The highest lipolytic activity was obtained in the media containing waste fish oil and rancid ghee (0.050 and 0.047 U/cm3). During 192-h flask cultures the highest extracellular lipase activity and biomass yield were observed in the late logarithmic phase. The study showed that there is a potential for waste management to produce lipolytic enzymes or to produce yeast biomass. The use of waste substrates may contribute to lowering the costs of commercial production, and such a solution is part of the sustainable development strategy.

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López Mejía, O. A., J. A. Hernández Becerra, A. Cárdenas Cágal, C. I. Beristain Guevara, and H. S. García Galindo. "Sensory evaluation of maize tortillas supplemented with lysine and tryptophan / Evaluación sensorial de tortillas de maíz elaboradas con la adición de lisina y triptófano." Food Science and Technology International 3, no. 3 (June 1997): 175–79. http://dx.doi.org/10.1177/108201329700300304.

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Cornmeal was enriched with free lysine and tryptophan and used for preparation of tortillas, which were evaluated by a trained taste panel. According to descriptors generated by the panel lists, the enriched tortillas had flavour defects described as bitter and rancid and a bitter after taste. The results indicate that direct free amino acid supplementation of cornmeal for tortilla manufacture could lead to the apperarance of off-flavours and therefore adversely affect consumer acceptance.

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HAGYARD, C., T. CUMMINGS, and A. MARTIN. "EFFECT OF AMMONIA EXPOSURE ON SUBSEQUENT RANCID FLAVOR DEVELOPMENT IN LAMB." Journal of Muscle Foods 4, no. 3 (July 1993): 245–51. http://dx.doi.org/10.1111/j.1745-4573.1993.tb00506.x.

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Genovese, Alessandro, Ferdinando Mondola, Antonello Paduano, and Raffaele Sacchi. "Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours." Molecules 25, no. 8 (April 23, 2020): 1969. http://dx.doi.org/10.3390/molecules25081969.

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In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg−1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours (‘rancid’, ‘winey–vinegary’ and ‘fusty–muddy’). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of ‘fusty–muddy’ defect and increased the score of ‘winey–vinegary’ defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the ‘rancid’ defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.

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Fekete, Sándor, Emese Andrásofszky, and Róbert Glávits. "Pathological changes induced by rancid feed in rats and effects on growth and protein utilisation." Acta Veterinaria Hungarica 57, no. 2 (June 1, 2009): 247–61. http://dx.doi.org/10.1556/avet.57.2009.2.6.

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The objective of this trial was to study the effect of rancid feeds on the health status and growth of rats and to determine the pathological changes induced by dietary rancidity. Forty-two weaned male rats (body weight: 69.3 ± 1.0 g) were divided into seven experimental groups (n = 6 each). Rats in the different groups were fed diets containing meat-and-bone meal at an inclusion rate of 19 to 22%, low or high in peroxides and high in organic acids, with or without antioxidant. The diets were isoproteic (10%) and isolipidic (6%). During the 26-day-long trial (5 days for adjustment and 21 days for the main period) the body weight gain and the feed consumption were recorded. At the end of the trial detailed gross and histopathological examinations were performed. Feeding high-peroxide feed mixtures for 21 days significantly (P < 0.05) decreased feed intake and liveweight gain, while high organic acid concentration had only slight negative effects. Antioxidant supplementation alleviated the harmful effects, especially in the high-peroxide group. The ingestion of rancid feed mixtures and the subsequent decreased feed intake caused a decrease of glycogen content in the hepatocytes, accompanied by a slight centrolobular fatty infiltration. Peroxides caused lymphocyte depletion in the spleen, decreased the size of Malpighian bodies and the number of lymphoblasts, and altered the spermatogenesis. The protective effect of the antioxidant mixture seemed to be negligible in this respect.

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Chae, B. J., and S. K. Lee. "Rancid Rice Bran Affects Growth Performance and Pork Quality in Finishing Pigs." Asian-Australasian Journal of Animal Sciences 15, no. 1 (January 1, 2002): 94–101. http://dx.doi.org/10.5713/ajas.2002.94.

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Aparicio, Ramón, Silvia M. Rocha, Ivonne Delgadillo, and María Teresa Morales. "Detection of Rancid Defect in Virgin Olive Oil by the Electronic Nose." Journal of Agricultural and Food Chemistry 48, no. 3 (March 2000): 853–60. http://dx.doi.org/10.1021/jf9814087.

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James, Kieran. "Working-class consciousness and connections to place in the work of Rancid." Punk & Post Punk 3, no. 3 (December 1, 2014): 243–55. http://dx.doi.org/10.1386/punk.3.3.243_1.

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29

Leitinger, Norbert. "A Rancid Culprit in Vascular Inflammation Acts on the Prostaglandin Receptor EP2." Circulation Research 98, no. 5 (March 17, 2006): 587–89. http://dx.doi.org/10.1161/01.res.0000215626.34470.e6.

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Dariusz, Piesik, Rochat Didier, Bocianowski Jan, and Marion-Poll Frédéric. "Repellent activity of plants from the genus Chenopodium to Ostrinia nubilalis larvae." Plant Protection Science 54, No. 4 (August 25, 2018): 265–71. http://dx.doi.org/10.17221/143/2017-pps.

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The olfactory choices expressed by naïve neonate European corn borer (ECB) larvae were tested by recording their locomotor activities in response to odours coming from plants of the genus Chenopodium (producing phytoecdysteroids or not). ECB larvae were found to be repelled from phytoecdysteroid-positive species, except C. album and C. polyspermum. On the contrary, they were mildly attracted or mildly repelled by phytoecdysteroid-negative species, except C. botrys (which emits a rancid odour). These observations indicate that neonate ECB larvae clearly differentiate plant odours and suggest that well-defended plants may emit repellent odours.

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TODD, E. C. D. "Foodborne and Waterborne Disease in Canada-1984 Annual Summary." Journal of Food Protection 52, no. 7 (July 1, 1989): 503–11. http://dx.doi.org/10.4315/0362-028x-52.7.503.

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Data on foodborne disease in Canada in 1984 are compared with those for 1983. A total of 1,181 incidents, comprising 1,016 outbreaks and 165 single cases, caused illnesses in 9,953 persons in 1984. These figures are the highest on record with almost double the number of cases occurring in 1983. Salmonella, Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus were responsible for most of the illnesses. The main Salmonella serovars involved were S. typhimurium, S. enteritidis, and S. heidelberg. There were no incidents of parasitic infections or paralytic shellfish poisonings similar to 1983. Fifty-five incidents (82 cases) of chemical origin were recorded; extraneous matter and rancid compounds were the most frequently implicated. There were two deaths, one from botulism and the other from salmonellosis. Most of the illnesses were associated with meat and poultry (30.6% of incidents and 29.9% of cases). Dairy foods, particularly cheese, bakery products, and marine foods were also major vehicles of foodborne disease. Mishandling of food took place mainly in foodservice establishments (38.8% of incidents), homes (20.6% of incidents), and food processings establishments (5.9% of incidents). Chemicals, such as extraneous material and rancid compounds, were the agents associated with 40.0% of incidents caused by processors' mishandling. On a population basis, incidents were greatest in Ontario, followed by those in Quebec, British Columbia, and Manitoba. Details of several foodborne disease incidents are presented. In addition, seven incidents of waterborne disease were documented in 1984, five more than in 1983. Campylobacter, Salmonella and Yersinia were identified as pathogens associated with drinking water.

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V.I, Shaposhnikov. "Clinical Evaluation of the Method of Active Abdominal Drainage in General Peritonitis Rancid." American International Journal of Multidisciplinary Scientific Research 1, no. 2 (September 15, 2018): 33–42. http://dx.doi.org/10.46281/aijmsr.v1i2.186.

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Acute general putrid peritonitis refers to the severe inflammation of the peritoneum. He is constantly accompanied by jendotoksicheskim shock and progressive multiple organ failure. Macro and micro blood circulation in tissues and organs of the abdominal cavity Portal vein system is blocked from the first minutes the development of pathological process and toxins and nedookislennye metabolic products accumulate in them. For their removal requires efferent methods of treatment, one of which suggests the author of this article. Technical and physical techniques against a backdrop of complex drug therapy perpetrated as cleansing and forcible blood vessels promotion portal system. In this way manage to restore homeostasis. For developing this method, he was extradited to USSR patent (No. 1787036, dated March 7, 1991). To confirm the effectiveness of the proposed method of treatment, the author describes the clinical observations.

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Lupcho, Tiffany, Alexia Harrist, and Clay Van Houten. "Gastrointestinal Illness Associated with Rancid Tortilla Chips at a Correctional Facility — Wyoming, 2015." MMWR. Morbidity and Mortality Weekly Report 65, no. 42 (October 28, 2016): 1170–73. http://dx.doi.org/10.15585/mmwr.mm6542a4.

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SINESIO, FIORELLA, EINAR RISVIK, and MARIT RØDBOTTEN. "EVALUATION OF PANELIST PERFORMANCE IN DESCRIPTIVE PROFILING OF RANCID SAUSAGES: A MULTIVARIATE STUDY." Journal of Sensory Studies 5, no. 1 (June 1990): 33–52. http://dx.doi.org/10.1111/j.1745-459x.1990.tb00480.x.

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35

Neamsorn, Natawut, Viboon Changrue, Yaowalak Chanbang, Kaewalin Kunasakdakul, Parichat Theanjumpol, and Phongprapan Kantakaew. "Electronic nose system for rancidity and insect monitoring of brown rice." E3S Web of Conferences 187 (2020): 04015. http://dx.doi.org/10.1051/e3sconf/202018704015.

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Electronic nose system was designed and fabricated for classification of rancidity and pest damages in brown rice. The electronic nose system was included gas handling system, sensors array and data acquisition and processing system. Response signal from sensors array was recorded and processed. The results showed that the E-nose could classify normal and rancid brown rice (KDML105) and the classification model had Rv2 = 0.92 and SEP = 0.14. The model also gave satisfactory result for classification of brown rice which was damaged by insects (Tribolium castaneum) with Rv2 =0.98 and SEP = 0.06. It was possible to use electronic nose as the quality monitoring system during storage of KDML105 brown rice.

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Miyazato, Hironari. "Identification of the Compounds Responsible for the Sweat-Like Odor in Hop (Humulus lupulus L.) Volatile Oil." Journal of Food Research 2, no. 5 (August 7, 2013): 34. http://dx.doi.org/10.5539/jfr.v2n5p34.

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The aroma of hop volatile oil contains a sweat-like odor. We studied the odorous volatile compounds responsible for the sweat-like odor in the volatile oil extracted from Hallertau Perle hop (Humulus lupulus L.) pellets. The combined use of gas chromatography-mass spectrometry/olfactometry (GC-MS/O), aroma extract dilution analysis (AEDA) by GC-MS/O (an odor dilution technique), and heart-cut multidimensional GC-MS (heart-cut MDGC-MS) equipped with the polar (1D) and apolar (2D) capillary columns revealed seven sweat-like odor producing compounds: methyl-branched saturated and unsaturated aliphatic acids, such as 3-methylbutanoic acid (sweaty/rancid/cheese-like), 2-methylbutanoic acid (sweaty/rancid/cheese-like), 4-methyl-3-pentenoic acid (sweaty/urine-like/malodor in laundry), and (E)-4-methyl-3-hexenoic acid (sweaty/urine-like/malodor in laundry), as well as others, such as an unknown compound (sweaty), methyl (E)-4-methyl-3-hexenoate (sweaty/malodor in laundry/fruity), and S-methyl (E)-4-methyl-3-hexenethioate (sweaty/rubber). The reference substances were synthesized stereo selectively using for the identification procedures. In this study, (E)-4-methyl-3-hexenoic acid, methyl (E)-4-methyl-3-hexenoate, and S-methyl (E)-4-methyl-3-hexenethioate were identified for the first time in hop volatile oil.

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Zhou, Hengyue, Xinbo Zhuang, Changyu Zhou, Daming Ding, Chunbao Li, Yun Bai, and Guanghong Zhou. "Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage." Asian-Australasian Journal of Animal Sciences 33, no. 5 (May 1, 2020): 812–24. http://dx.doi.org/10.5713/ajas.19.0094.

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Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4°C for 28 days.Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined.Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified.Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

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TODD, E. C. D. "Foodborne and Waterborne Disease in Canada - 1983 Annual Summary." Journal of Food Protection 52, no. 6 (June 1, 1989): 436–42. http://dx.doi.org/10.4315/0362-028x-52.6.436.

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Data on foodborne disease in Canada in 1983 are compared with those for 1982. A total of 963 incidents, comprising 752 outbreaks and 211 single cases, caused illnesses in 5,955 persons in 1983. These figures are slightly less than for 1982, although the numbers of incidents and cases are the second highest on record. Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus caused most of the illnesses. The main Salmonella serovars involved were S. typhimurium, S. hadar, and S. agona. The small outbreaks of hepatitis A were attributed to food served at a school cafeteria and an outdoor barbecue, respectively; viral foodborne outbreaks had not been documented before. Also, for the first time there were no records of parasitic diseases. There were no incidents of paralytic shellfish poisoning but ciguatera intoxication occurred for the first time. There were 29 incidents (36 cases) of chemical origin; extraneous matter and rancid compounds were the most frequently implicated. There were three deaths, one each from botulism, salmonellosis, and methanol in vodka. A major portion of illnesses were associated with meat and poultry (30.6% of incidents and 42.7% of cases). Bakery products, marine foods, and dairy foods were also important vehicles of foodborne disease. Mishandling of food took place mainly in foodservice establishments (38.3% of incidents), homes (25.2% of incidents), and food processing establishments (5.9% of incidents). Chemicals, such as extraneous matter and rancid compounds, were the agents associated with 33.3% of incidents caused by processors' mishandling. On a population basis, incidents were greatest in Ontario, followed by those in Quebec, British Columbia, and Alberta. Details of several foodborne disease incidents are presented. In addition, two incidents of waterborne disease were documented in 1983, two fewer than in 1982. Giardia lamblia was the etiologic agent in one of them.

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Zimmerman, Jerry J. "Quantifying the rancid, the rotten, and the rusty related to oxidant-mediated molecular pathogenesis." Critical Care Medicine 28, no. 1 (January 2000): 275–77. http://dx.doi.org/10.1097/00003246-200001000-00059.

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Rañola, Rey Alfred G., Karen S. Santiago, and Fortunato B. Sevilla. "Chemiresistor Gas Sensor Array Based on Conducting Polymers for the Discrimination of Virgin Coconut Oil." Applied Mechanics and Materials 789-790 (September 2015): 554–59. http://dx.doi.org/10.4028/www.scientific.net/amm.789-790.554.

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An array of chemiresistors based on conducting polymers was assembled for the differentiation of VCO. The chemiresistor sensors were fabricated through the potentiostatic electrodeposition of polyaniline, polypyrrole and poly (3-methylthiophene) on the gap separating two planar gold electrodes set on a Teflon substrate. The electrical resistance of the sensors were measured and observed to change when exposed to the headspace of oil samples. The sensor response was rapid and exhibited good reversibility and reproducibility. Different signals were obtained for each coconut oil sample and pattern recognition techniques were employed for the analysis of the data. The developed E-nose system was able to discriminate VCO from refined, bleached and deodorized coconut oil (RBDCO) and rancid VCO.

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Rodríguez, A., I. Ortea, M. Trigo, Y. Sierra, J. M Gallardo, G. Tabilo-Munizaga, M. Pérez-Won, and S. P Aubourg. "Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S20—S22. http://dx.doi.org/10.17221/630-cjfs.

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Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a chilled product. Thus, the effect of a previous hydrostatic high pressure (HHP) treatment on chemical changes related to quality loss was studied. A marked effect of HHP treatment was observed on lipid hydrolysis (free fatty acid formation), lipid oxidation (primary, secondary and tertiary compounds) and protein breakdown (sarcoplasmic fraction) throughout the chilling storage; however, no influence could be observed on nucleotide degradation and polyene index. Sensory analysis (putrid and amine odour development) showed a profitable effect of HHP on chilled salmon quality; however, no effect could be concluded on rancid odour development.

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Silva, Juan L., Estuardo Marroquin, Frank B. Matta, and Esteban A. Herrera. "Eating Quality and Other Characteristics of New Mexico Pecan Cultivars Harvested over Three Years." HortTechnology 5, no. 3 (July 1995): 206–8. http://dx.doi.org/10.21273/horttech.5.3.206.

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This work is the result of 3 years of collaborative research between Mississippi State Univ. and New Mexico State Univ. Physical, chemical, and sensory characteristics were studied to assess eating quality of popular New Mexico pecan (Carya illinoinensis) cultivars. The force and energy necessary to break (shear) pecan nuts, and Hunter `a' and hue angle values varied with harvest year and cultivar. All other traits, including sensory evaluation results, varied only with cultivar. `Ideal' was of light color, small size, and not as firm as the others, while `Burkett' was soft and slightly rancid. `Wichita' was the cultivar rated best by panelists, despite its slightly darker color. `Western Schley' and `Salopek' were also acceptable, although not as acceptable as `Wichita'.

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DUNCAN, S. E., G. L. CHRISTEN, and M. P. PENFIELD. "Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception." Journal of Food Science 56, no. 2 (March 1991): 394–97. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05288.x.

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Karlsson, S., A. Grimvall, and H. Borén. "Drinking water off-flavour caused by the formation of short-chain fatty acids in slow sand filters." Water Science and Technology 31, no. 11 (June 1, 1995): 49–54. http://dx.doi.org/10.2166/wst.1995.0400.

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A case study carried out at a municipal drinking water treatment plant in southern Sweden showed that the formation of short-chain fatty acids in slow sand filters can result in severe off-flavour problems. When an extract of the headspace of the surface layer of a sand filter was subjected to gas chromatographic analysis with sensory detection (GC sniffing), several strong, rancid odours were detected. Mass spectrometric analysis of the same extract, before and after methylation, showed that substantial amounts of butyric acid, valeric acid and isovaleric acid were present in the analysed sample. The off-flavour caused by these compounds was removed by repeated shock chlorination of the malfunctioning slow sand filter. Analysis of fatty acid esters may provide an early warning of the described off-flavour problem.

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Ribeiro, Ingridy Simone, Ligianne Din Shirahigue, Lia Ferraz de Arruda Sucasas, Lika Anbe, Pedro Gomes da Cruz, Cláudio Rosa Gallo, Solange Teresinha Carpes, Marcos José Marques, and Marília Oetterer. "Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives." Scientific World Journal 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/485287.

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The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extracts had no effect on the chemical composition of the minced tilapia. The seaweed extracts had inhibitory effect on total volatile base nitrogen. The minced tilapia complied with the microbiological standard set by Brazilin law. The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products. It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage.

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Kavanagh, S., P. B. Lynch, P. J. Caffrey, and W. D. Henry. "An assessment of the effect of feed freshness on intake and performance of suckling and weaned pigs." Proceedings of the British Society of Animal Science 1996 (March 1996): 137. http://dx.doi.org/10.1017/s0308229600031044.

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While there is little information in the literature on the effect of feed freshness on acceptability, feeds containing oxidised or rancid fats are thought to be unpalatable. Both free fatty acid level and peroxide level have been used as measures of fat quality and suitability for feeding especially to young animals. Neither is now considered a reliable predictor of animal performance (Carpenter, 1968). Connolly et al. (1970) found that pig performance was unaffected by high levels of peroxide in the diet or prolonged storage and concluded that it is doubtful if toxicity from lipid peroxides would arise in practical feeding. The aim of this study was the examine the effect of feed freshness on intake and growth of suckling and weaned pigs, using free fatty acid and peroxide levels as indicators of freshness.

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Koizumi, Chiaki, Shun Wada, and Toshiaki Ohshima. "Factors affecting development of rancid off odor in cooked fish meats during storage at 5.DEG.C." NIPPON SUISAN GAKKAISHI 53, no. 11 (1987): 2003–9. http://dx.doi.org/10.2331/suisan.53.2003.

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Chae, B. J., K. H. Lee, and S. K. Lee. "Effects of Feeding Rancid Rice Bran on Growth Performance and Chicken Meat Quality in Broiler Chicks." Asian-Australasian Journal of Animal Sciences 15, no. 2 (January 1, 2002): 266–73. http://dx.doi.org/10.5713/ajas.2002.266.

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Ortuño, J., R. Serrano, and S. Bañón. "Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere." Animal 10, no. 8 (2016): 1391–401. http://dx.doi.org/10.1017/s1751731116000392.

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Mangalisu, Azmi, and Armita Permatasari. "Ketengikan Daging Ayam Kampung Unggul Sinjai (AKUSI) Yang Dimarinasi Menggunakan Bubuk Kulit Nanas dan Waktu Marinasi Yang Berbeda." Jurnal Ilmu Peternakan Terapan 4, no. 1 (December 10, 2020): 1–6. http://dx.doi.org/10.25047/jipt.v4i1.2343.

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Ayam Kampung Unggul Sinjai (AKUSI) is a type of native chicken that is slaugthered when culled,has tough and easily rancid. The marination process using pineapple peel powder is expected toreduce meat rancidity. The purpose of this study was to carry out a marination process usingpineapple peel powder at different times and its effect on meat rancidity. This study used aCompletely Randomized Design (CRD) factorial pattern with 2 factors, namely the marinationprocess using pineapple peel powder and different times. The variables tested in this study werethe pH and TBA value. The data obtained were analyzed by analysis of variance and further testedthe Least Significant Difference (LSD). The results showed that culled AKUSI rancidity could bereduced by marination process using pineapple peel powder. The provision of pineapple peelpowder at 15% with 90 minutes marination time was the best marination to reduce the meatrancidity.

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Journal articles on the topic 'Rancid'

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