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https://doi.org/10.31727/m.25.3.4

The effect of antioxidants on the quality and oxidative stability of animal fats

Amina Jusupović orcid id orcid.org/0009-0004-9582-5562 ; Faculty of Agriculture and Food Science, University of Sarajevo, Bosnia and Herzegovina
Selma Čorbo ; Faculty of Agriculture and Food Science, University of Sarajevo, Bosnia and Herzegovina
Biljana Rabrenović orcid id orcid.org/0000-0002-4006-1612 ; Faculty of Agriculture, University of Belgrade, Republic of Serbia
Munevera Begić ; Faculty of Agriculture and Food Science, University of Sarajevo, Bosnia and Herzegovina


Puni tekst: engleski pdf 1.865 Kb

str. 205-218

preuzimanja: 273

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Sažetak

The aim of the work was to determine the influence of natural and synthetic antioxidants on the quality and stability of animal fats. On the samples, with and without the addition of natural antioxidants (extract of sage, rosemary and ginger) added in the fats at a concentracion of 0.2 % and synthetic antioxidants (PG-propyl galate, BHA-butylhydroxyanisole and BHT-butylhidroxytoluene) added in the fats at a concentracion 0.01 % the values of the peroxide value and the content of free fatty acids were tested. The oxidative stability of fats was determined by the sustainability test at 98 °C during 7 days. Every 24 hours, the peroxide value and free fatty acids were examinedid for all samples of beef, sheep and goat fat. The results of the research show that the applied antioxidants successfully stabilized all animal fats compared to the control sample. Analysis of the composition of fatty acids of base samples (without the addition of natural antioxidants) shows that palmitic, stearic and oleic fatty acids are the most abundant in animal fats. The highest total SFA value was found in sheep fat (66.85 %), and the lowest in goat fat (56.57 %). In beef fat, the total SFA content was 59.26 %. Stearic acid is the most abundant in sheep fat (37.75 %), while beef and goat fat had lower and approximately equal values (27.93 % and 26.91 %). After staeric fat, palmitic fat is the mostabundant in beef fat with 27.78 %, followed by 25.25 % in sheep fat and 24.91 % in goat fat. Of the monounsaturated acids (MUFA), the most abundant in goat fat was oleic acid (38.16 %), while it was somewhat lower in beef (36.61 %), and the lowest in sheep (27.60 %). Total unsaturated fatty acids (UFA) are most abundant in goat fat (43.51 %), followed by beef (40.82 %), while they are significantly less present in sheep's fat (32.95 %). Among polyunsaturated acids (PUFA), the highest content of linoleic acid was found in sheep fat (4.19 %). In beef fat, linoleic acid was 60 % lower compared to sheep fat (0.76 %), and 10% higher compared to goat fat (1.89 %). Based on the content of individual fatty acids and the content of certain groups of fatty acids: SFA, UFA, MUFA, PUFA, the nutritional indices of the tested fats were calculated. It was concluded that the tested samples of beef, sheep, and goat fat without the addition of antioxidants can not be declared as products of high nutritional value. The nutritional value expressed through the PUFA/SFA ratio for beef fat was 0,01, and sheep fat and goat fat 0.06.

Ključne riječi

animal fats; quality; oxidative stability; antioxidants; sustainability test

Hrčak ID:

303420

URI

https://hrcak.srce.hr/303420

Datum izdavanja:

14.5.2023.

Podaci na drugim jezicima: hrvatski njemački španjolski talijanski

Posjeta: 1.317 *





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