{"id":155078,"date":"2021-01-27T12:13:32","date_gmt":"2021-01-27T12:13:32","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/haccp-deterioration-et-durabilite-de-lhuile\/"},"modified":"2022-10-10T10:56:13","modified_gmt":"2022-10-10T10:56:13","slug":"haccp-deterioration-et-durabilite-de-lhuile","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/fr\/haccp-deterioration-et-durabilite-de-lhuile\/","title":{"rendered":"HACCP: d\u00e9t\u00e9rioration et durabilit\u00e9 de l\u2019huile"},"content":{"rendered":"\t\t
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\"olive<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Selon leur composition chimique, les graisses et les huiles sont des esters de glyc\u00e9rol et d\u2019acides gras sup\u00e9rieurs, ils sont donc class\u00e9s en triglyc\u00e9rides et \u00e9galement dans un groupe plus large de compos\u00e9s appel\u00e9s lipides. Ils ne se dissolvent pas dans l\u2019eau, mais se dissolvent dans les solvants organiques.<\/span><\/p>\n

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Les graisses\u00a0<\/b>sont des compos\u00e9s avec\u00a0les acides gras satur\u00e9s<\/b>\u00a0(palmitique, st\u00e9arique), et sont donc \u00e0 temp\u00e9rature ambiante \u00e0 l\u2019\u00e9tat solide ou semi-solide, et\u00a0huiles<\/b>\u00a0sont des compos\u00e9s avec\u00a0acides gras insatur\u00e9s<\/b>\u00a0(MUFA, PUFA) et sont donc \u00e0 temp\u00e9rature ambiante \u00e0 l\u2019\u00e9tat liquide. En raison de leur composition chimique,\u00a0les huiles et les graisses sont sujettes \u00e0 la d\u00e9t\u00e9rioration\u00a0<\/b>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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SPOILAGE HYDROLYTIQUE<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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La premi\u00e8re forme d\u2019alt\u00e9ration qui peut avoir lieu est\u00a0alt\u00e9ration hydrolytique<\/b>\u00a0qui se produit en pr\u00e9sence d\u2019eau et d\u2019enzymes lipolytiques, toujours dans le fruit ou la graine.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Le degr\u00e9 de d\u00e9t\u00e9rioration hydrolytique trahit la sant\u00e9 du fruit \/ graine avec lequel l\u2019huile a \u00e9t\u00e9 produite. Cela peut se produire dans l\u2019huile si l\u2019eau n\u2019est pas s\u00e9par\u00e9e, mais cela se produit rarement dans les moulins \u00e0 huile modernes. Le\u00a0degr\u00e9 d\u2019alt\u00e9ration hydrolytique<\/b>\u00a0(souvent appel\u00e9 rancissement hydrolytique) est d\u00e9termin\u00e9 en d\u00e9terminant lesacides gras libres\u00a0<\/b>(% FFA). La teneur en acides gras libres est \u00e9galement d\u00e9termin\u00e9e comme\u00a0acidit\u00e9\u00a0<\/b>de l\u2019huile, l\u2019indice d\u2019acide ou le degr\u00e9 d\u2019acide. L\u2019acidit\u00e9 de l\u2019huile est le r\u00e9sultat de l\u2019hydrolyse du triacylglyc\u00e9rol.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Pour mesurer\u00a0L\u2019acidit\u00e9<\/b>dans l\u2019huile d\u2019olive nous vous recommandonsle kit de test d\u2019acidit\u00e9 de l\u2019huile d\u2019olive \u2013 HI3897.<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Le kit de test d\u2019acidit\u00e9 de l\u2019huile d\u2019olive HI3897 est un moyen convivial de d\u00e9terminer le pourcentage d\u2019acidit\u00e9 de votre huile d\u2019olive. Le pourcentage d\u2019acidit\u00e9 de l\u2019huile d\u2019olive est un indicateur direct de sa qualit\u00e9, de sa classification et de sa fra\u00eecheur. Normalement, le test de l\u2019acidit\u00e9 est un processus compliqu\u00e9 n\u00e9cessitant l\u2019utilisation de divers produits chimiques dans un environnement de laboratoire. Le kit HI3897 utilise une m\u00e9thode de titrage dans laquelle le point final est d\u00e9termin\u00e9 visuellement lorsque la couleur passe du jaune-vert au rose. Avec le kit de test d\u2019acidit\u00e9 de l\u2019huile d\u2019olive, il est possible de tester la qualit\u00e9 de l\u2019huile d\u2019olive \u00e0 diff\u00e9rentes \u00e9tapes de la transformation et du stockage pour surveiller\u00a0et maintenir la plus haute qualit\u00e9.<\/p>\n

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    Trousse d’analyse d’huile d’olive \u2013 HI3897<\/strong><\/h3>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

    \"HI3897\"<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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    PROOXYDANTS<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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    Prooxidants<\/b>\u00a0sont des substances qui acc\u00e9l\u00e8rent les r\u00e9actions d\u2019oxydation. Certains d\u2019entre eux sont:<\/p>\n

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    • Oxyg\u00e8ne:<\/b> dans l\u2019espace au-dessus de l\u2019huile, m\u00e9lang\u00e9 \u00e0 l\u2019huile elle-m\u00eame emballage sous vide ou sous flux de gaz inerte<\/li>\n<\/ul>\n
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      • Temp\u00e9rature:<\/b> acc\u00e9l\u00e9ration de l\u2019oxydation<\/li>\n
      • Les m\u00e9taux:<\/b> cuivre et fer, catalyseurs d\u2019auto-oxydation<\/li>\n
      • Lumi\u00e8re:<\/b> intensification des processus d\u2019auto-oxydation<\/li>\n
      • Enzymes:<\/b> peroxydases, stimulent l\u2019oxydation des fruits ou de l\u2019huile d\u2019olive<\/li>\n
      • Acides gras libres<\/b><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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        SPOILAGE OXYDATIF<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        Une autre forme de d\u00e9t\u00e9rioration est und\u00e9t\u00e9rioration oxydative<\/b>\u00a0dans lequel l\u2019oxyg\u00e8ne de l\u2019air, sous l\u2019action de prooxydants, agit sur la liaison insatur\u00e9e des acides gras insatur\u00e9s. Nous distinguons entre\u00a0auto-oxydation<\/b>,\u00a0photooxydation<\/b>etoxydation thermique<\/b>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        Autoxydation<\/u><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        Les principaux produits de l\u2019auto-oxydation sont\u00a0peroxydes, hydroperoxydes et radicaux libres<\/b>. Ils agissent comme des catalyseurs pour l\u2019ensemble de la r\u00e9action et l\u2019acc\u00e9l\u00e8rent. Les produits secondaires sont les ald\u00e9hydes, les c\u00e9tones, les alcools, les acides gras, les acides gras oxy, les \u00e9poxydes qui provoquent le rancissement du produit.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        Peroxydes<\/b>perdent facilement un atome d\u2019oxyg\u00e8ne et se transforment en oxydes ordinaires et sont donc des agents oxydants puissants.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        La valeur du peroxyde<\/b>\u00a0nous en dit long sur la qualit\u00e9 de l\u2019huile. L\u2019indice de peroxyde indique la quantit\u00e9 d\u2019hydroperoxyde et de peroxydes pr\u00e9sents dans l\u2019huile.\u00a0Huiles \u00e0 indice de peroxyde<\/b>\u00a0allant de\u00a01 \u00e0 3 mmol O<\/b>2<\/b><\/sub>\u00a0\/ kg<\/b>\u00a0sont consid\u00e9r\u00e9s\u00a0frais et de bonne qualit\u00e9<\/b>.\u00a0Huiles dont la valeur de peroxyde<\/b>\u00a0Ne d\u00e9passe pas\u00a010 mmol O<\/b>2<\/b><\/sub>\u00a0\/ kg\u00a0<\/b>sont consid\u00e9r\u00e9s\u00a0adapt\u00e9 \u00e0 la consommation humaine<\/b>.L\u2019\u00a0indice de peroxyde<\/b>\u00a0est consid\u00e9r\u00e9 comme un indicateur de la phase initiale d\u2019oxydation de l\u2019huile car les hydroperoxydes r\u00e9sultants sont extr\u00eamement instables et se d\u00e9composent tr\u00e8s rapidement en produits d\u2019oxydation dits secondaires.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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         <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        • \"HI83730\"
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          Photom\u00e8tre portable pour la d\u00e9termination de l’indice de peroxyde dans les huiles \u2013 HI83730-02<\/h2>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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          Pour mesurer les valeurs de peroxyde dans l\u2019huile, nous recommandons\u00a0Photom\u00e8tre portable pour la d\u00e9termination de l\u2019indice de peroxyde dans les huiles \u2013 HI83730<\/b><\/p>\n

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          Le photom\u00e8tre portable HI83730 pour la d\u00e9termination de l\u2019indice de peroxyde dans les huiles allie pr\u00e9cision et facilit\u00e9 d\u2019utilisation dans une conception ergonomique et portable. Un utilisateur peut d\u00e9terminer avec pr\u00e9cision l\u2019indice de peroxyde de l\u2019huile d\u2019olive dans une plage de 0,0 \u00e0 25,0 meq O 2 \/ kg en utilisant les r\u00e9actifs pr\u00eats \u00e0 l\u2019emploi HI83730-20.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Photooxidation<\/u><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Photooxidation<\/b>l\u2019induction se produit par excitation d\u2019 O2<\/sub>\u00a0mol\u00e9cule avec un photosensibilisateur qui absorbe et transmet l\u2019\u00e9nergie lumineuse \u00e0 d\u2019autres substances. Le O excit\u00e92<\/sup>\u00a0se lie directement aux liaisons acides gras insatur\u00e9s et forme des hydroperoxydes. Par cons\u00e9quent, il est n\u00e9cessaire de\u00a0prot\u00e9ger l\u2019huile de la lumi\u00e8re<\/b>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Oxydation thermique<\/u><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          L\u2019oxydation thermique<\/b>occurs se produit lorsque les huiles sont expos\u00e9es\u00a0\u00e0 des temp\u00e9ratures \u00e9lev\u00e9es<\/b>. Les produits d\u2019oxydation thermique sont des acides gras cycliques, des dim\u00e8res et des polym\u00e8res d\u2019acides gras et de triglyc\u00e9rides, des oxipolym\u00e8res et d\u2019autres compos\u00e9s. Les meilleures huiles de cuisson (celles qui peuvent supporter des temp\u00e9ratures plus \u00e9lev\u00e9es) sont: le canola, le ma\u00efs, l\u2019olive, l\u2019arachide, le soja, le tournesol.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Chaque huile a son propreson propre point de fum\u00e9e<\/b>\u00e9galement appel\u00e9\u00a0point de combusion<\/b>. C\u2019est la temp\u00e9rature \u00e0 laquelle une huile ou une graisse commence \u00e0 produire une fum\u00e9e bleu\u00e2tre continue qui devient clairement visible, en fonction de conditions sp\u00e9cifiques et d\u00e9finies.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Les points de fum\u00e9e pour les meilleures huiles de cuisson sont:<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Huile alimentaire<\/span><\/th>\nPoint de fum\u00e9e \/ \u00b0 C<\/span><\/th>\n<\/tr>\n<\/thead>\n
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          Canola<\/div>\n<\/div>\n<\/td>\n
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          220-230\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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          Bl\u00e9<\/div>\n<\/div>\n<\/td>\n
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          230-238\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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          Olive (raffin\u00e9)<\/div>\n<\/div>\n<\/td>\n
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          199-243\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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          Olive (Extra Vierge)<\/div>\n<\/div>\n<\/td>\n
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          160\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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          Cacahu\u00e8te<\/div>\n<\/div>\n<\/td>\n
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          227-229\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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          Soja<\/div>\n<\/div>\n<\/td>\n
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          234\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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          Tournesol<\/div>\n<\/div>\n<\/td>\n
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          230-238\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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          Pour mesurer la temp\u00e9rature de votre huile, nous vous recommandonsChecktemp<\/b>\u00ae 4 Thermom\u00e8tre pliant \u2013 HI151<\/b>.<\/b><\/p>\n

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          Le HI151 Checktemp\u00ae 4 est un thermom\u00e8tre \u00e0 thermistance pliable qui peut mesurer la temp\u00e9rature jusqu\u2019\u00e0 300 \u00b0 C (572 \u00b0 F). Ces thermom\u00e8tres offrent de nombreuses fonctionnalit\u00e9s avanc\u00e9es, y compris CAL-Check pour une v\u00e9rification interne de l\u2019\u00e9lectronique et un capteur de mouvement qui \u00e9limine le besoin de fermer et de rouvrir la sonde lorsque le compteur entre en mode d\u2019\u00e9conomie d\u2019\u00e9nergie. Le Checktemp 4 est disponible en six couleurs diff\u00e9rentes qui peuvent \u00eatre attribu\u00e9es \u00e0 diff\u00e9rents produits pour \u00e9viter la contamination crois\u00e9e dans le restaurant, la cuisine ou l\u2019installation de production.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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          • \"hi151\"
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            Thermom\u00e8tre pliable Checktemp\u00ae 4\u00a0 \u2013 HI151<\/h2>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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            Auteur: Tajana Fran\u010di\u0107, mag.nutr.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

            Selon leur composition chimique, les graisses et les huiles sont des esters de glyc\u00e9rol et […]<\/p>\n","protected":false},"author":14,"featured_media":154910,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[391],"tags":[],"class_list":["post-155078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aliments"],"yoast_head":"\nHACCP: d\u00e9t\u00e9rioration et durabilit\u00e9 de l\u2019huile - 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