Issue |
BIO Web Conf.
Volume 58, 2023
69th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2022”
|
|
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Article Number | 01010 | |
Number of page(s) | 4 | |
Section | Food Science and Technology | |
DOI | https://doi.org/10.1051/bioconf/20235801010 | |
Published online | 10 March 2023 |
Lipolytic and oxidative changes in acoustically assisted frozen fattened duck liver
1
Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies,
4020
Plovdiv, Bulgaria
2
Assembly of Academicians and Corresponding Members, Bulgarian Academy of Science,
1000
Sofia, Bulgaria
* Corresponding author: nik0zzz11@gmail.com
The delicate structure of the fattened duck liver requires rapid freezing as quickly as possible. Acoustically assisted freezing meets both the requirement for quick freezing and energy efficiency. For the purpose of the experiment, a fattened duck liver “foie gras” was used. The degree of lipolysis (acid value) and primary (peroxide value) and secondary (2-thiobarbituric acid value) products of lipid oxidization were examined at 2 h post mortem. The oxidative changes were evaluated after conventional (CF) and acoustically assisted freezing (AAF) and at the 6-th and 12-th month of storage at -18°C. Both time storage and type of freezing affect the degree of lipolysis. The duck liver after AAF had higher degree of lipolysis at the 12-th month of storage at -18°C. The peroxide value increased almost 2 times in both fattened duck livers (CF and AAF) during the 6 months of storage at -18°C and stabilizes until the 12-th month. A conclusion was made that the acoustically assisted freezing of the fattened duck liver did not promote higher lipid oxidation compared to the conventional type of freezing.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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