Izvorni znanstveni članak
https://doi.org/10.31727/m.21.1.4
Influence of antioxidants on oxidative stability of beef tallow
Tihomir Moslavac
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera u Osijeku, Hrvatska
Stela Jokić
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera u Osijeku, Hrvatska
Drago Šubarić
Jurislav Babić
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera u Osijeku, Hrvatska
Antun Jozinović
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera u Osijeku, Hrvatska
Štefica Grgić
; Hrvatski veterinarski institut, Veterinarski zavod u Vinkovcima, Hrvatska
Ana Mrgan
; Veleučilište u Požegi, Hrvatska
Sažetak
Fats are contained in the majority of foods that are consumed daily. Beef tallow is one of the most complex fats found in nature. Tallow is subject to oxidation during the production, storage and heat treatment. This study researched the effect of natural antioxidants (rosemary extract type Oxy’Less CS and type StabilEnhance, sage extract, alpha tocopherol, mixture tocopherol) and synthetic antioxidants (PG, BHA) on the oxidative stability of beef tallow. The oxidative stability of beef tallow, with and without added antioxidant, was evaluated using the sustainability test at 98 oC. The results are expressed as peroxide value (mmol O2/kg) obtained after storing the sample for a certain period of time at the temperature of 98°C. The results showed that applied antioxidants successfully stabilized the beef tallow. Among natural antioxidants, rosemary extract type Oxy'Less CS showed a higher antioxidant activity in beef tallow. In comparison with other tested antioxidants, it achieved greater efficiency in protecting the beef tallow from oxidation. Synthetic antioxidants propyl galate and butylhydroxyanisole successfully increased the stability of beef tallow, whereby propyl galate showed a higher antioxidant activity.
Ključne riječi
beef tallow; oxidative stability; antioxidants; sustainability test
Hrčak ID:
217654
URI
Datum izdavanja:
5.3.2019.
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