[Effect of prolonged storage on various indices of the fatty components of freeze-dried products].
The effect of prolonged storage at the temperature 20 +/- 5 degrees C and relative humidity 70-80% on the freeze-dried food products packed in a three-layer polymer was investigated. The organoleptic parameters, fat content and fat physicochemical properties were determined in the freshly prepared foods and foods stored for 6, 10 and 14 months. The fat component of cereals and vegetables was found to change during storage: the acid and peroxide numbers increased, products of secondary oxidation accumulated, and non-saturated fatty acids decreased. Among the foodstuffs examined the buckwheat cereal and mashed potatoes proved to be most stable and edible after 14 months of storage.
A K
AK
Sivuk
A G
AG
Kasatkina
E I
EI
Strukova
V P
VP
Naĭdina
E E
EE
Zharkovskaia
D003116:Color; D004041:Dietary Fats / Q000032:analysis*; D005519:Food Preservation; D005612:Freeze Drying; D006813:Humidity; D009812:Odorants / Q000032:analysis; D010084:Oxidation-Reduction; D013649:Taste; D013696:Temperature
D004041:Dietary Fats
Vliianie dlitel'nogo khraneniia na nekotorye pokazateli zhirovoĭ komponenty produktov sublimatsionnoĭ sushki.