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    STUDIA CHEMIA - Issue no. 3 / 2013  
         
  Article:   THE INFLUENCE OF FROZEN STORAGE ON FATTY ACIDS COMPOSITION FOR ALIMENTARY ANIMAL FATS.

Authors:  FLAVIA POP.
 
       
         
  Abstract:   The purpose of this research was to monitor the storage stability of 2 types of alimentary animal fats (poultry fat and fish oil) during frozen storage (-15...-18oC) by fatty acids profile determination in order to follow the variation in saturated and unsaturated fatty acids proportion. Determination of chemical composition of animal fats is important in establishing physicochemical and organoleptic parameters, nature and proportion of fatty acids conferring specific characteristics to them. In the case of fresh poultry fat, in the largest proportion were determined oleic, linoleic and palmitic acids. Fatty acids variation was correlated with hydrolysis process when fatty acids were released from triglycerides structure and with oxidation process when the degree of unsaturation decreased, due to unsaturated fatty acids oxidation. 

Keywords: fatty acids, alimentary animal fats, frozen storage, oxidation
 
         
     
         
         
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