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Spoilage of fats may occur on storage, particularly if the fats are highly unsaturated and the conditions of storage are conducive to chemical change in the fats. It is called Rancidity. There are two types of rancid.
Hydrolysis is the decomposition of fats into free fatty acid and glycerol by enzymes in the presence of moisture. These free fatty acids released are responsible for the unpleasant flavour and odour.
During oxidation, oxygen is added to the unsaturated linkage and this result in the formation of peroxides. These peroxides decompose to yield aldehyde and ketones which are responsible for the pronounced flavour.
Rancidity may also be caused by the absorption of odour and action of micro organism and enzymes.
Adding inert Gases Inert gas can be added to the packet or the container like nitrogen, which does not react with oxygen Example Chips packets are flushed with nitrogen gas, so they don’t become rancid.
Adding antioxidant: are added to some foods to slow down or eliminate oxidative deterioration.
Refrigeration reduce the temperature and hence don’t allow the microbes to continue their processes.
Vacuum Packaging is done to keep oxygen out.
By using oxygen scavengers or oxygen absorbers are added to enclosed packaging to help remove or decrease the level of oxygen in the package. They are used to help maintain product safety and extend shelf life.
Keeping food in air tight containers Less air too prevents rancidity.
By storing food in dark place.
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