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        Can rancidity occur in ready- to eat fresh meals?

        放大字體  縮小字體 發(fā)布日期:2007-09-17
        核心提示:Oxidation of fats, generally known as rancidity, is caused by a biochemical reaction between fats and oxygen. In this process the long-chain fatty acids are degraded and short-chain compounds are formed. One of the reaction products is butyric acid,

        Oxidation of fats, generally known as rancidity, is caused by a biochemical reaction between fats and oxygen. In this process the long-chain fatty acids are degraded and short-chain compounds are formed. One of the reaction products is butyric acid, which causes the typical rancid taste.

          Rancidity is dependent on temperature; at low temperatures, as in the refrigerator, the reaction occurs, but at a very low rate. In cooled fresh ready-to-eat meals bacterial spoilage will generally occur before rancidity can be observed.

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        關(guān)鍵詞: the is reaction and generally In of are at low rancidity
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