Thermal Stability of Total Lipids Extracted from Zlatibor Bacon

Autor:	Ljiljana Kljajević, Snežana S. Nenadović, Vesna Matekalo-Sverak, Snežana Saičić
Rok vydání:	2013
Předmět:	0303 health sciences Thermogravimetric analysis Peroxidation 030309 nutrition & dietetics Chemistry Zlatibor bacon 04 agricultural and veterinary sciences Activation energy Lipids 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Degradation (geology) Thermal stability Food science TG analysis Food Science
Zdroj:	International Journal of Food Properties
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2011.579672
Popis:	In this study, non-oxidative and oxidative thermogravimetric analysis was applied as a method for determining the thermal stability of the total lipids extracted from Zlatibor bacon in different phases of production (raw samples, 10th and 30th day of smoking and 30th day of storage). The activation energies of the thermal degradation and oxidation of the total lipids extracted from examined samples were determined. A moderate increase of the activation energy, as well as the other information gained from TG analyses, indicated that there were no significant oxidative changes in Zlatibor bacon lipids during the production and storing.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::571f3ce5148319ae79c67c565df5db99 https://doi.org/10.1080/10942912.2011.579672 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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