Application of Superheated Steam in Sample Preparation (Chicken Sausage) for Determination of Total Fat, Fatty Acid and Lipid Oxidation

Abstract

In this study, the variations in fat, fatty acid composition, and lipid oxidation of chicken sausage during superheated steam and conventional drying oven (hot air oven) were investigated. Different superheated steam drying temperature (140-170°C) was applied at various time domains (22-40) min. The hot air oven temperature was 105°C, and the drying time was between 16-18 h. Statistical analysis was performed to precisely identify the efficacy in the fat , fatty acid, and lipid oxidation. The results revealed that at a temperature below 170° C, there was no significant difference in fat content when superheated steam was applied in drying. Applying the hot air drying was producing the highest amount of SFA as compared to their values in the superheated steam. While, the proportion of PUFA and MUFA values were maximized in superheated steam drying especially at temperatures between (160-170℃). Conventional drying oven significantly had higher value of lipid oxidation as indicated by peroxide value, p-anisidine value and Totox value than superheated steam oven. The results indicated superheated steam drying oven has efficiently improved the quality of the analysis as well as it decreased the drying time.