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Effect of fat source in broiler diet on oxidation stability of lipids in frozen chicken meat during storage

Meho Bašić ; Tehnološki fakultet Univerziteta u Tuzli, Univerzitetska 8, 75000 Tuzla, BiH
Ramzija Cvrk ; Tehnološki fakultet Univerziteta u Tuzli, Univerzitetska 8, 75000 Tuzla, BiH
Aleksandar Božić ; Poljoprivredni fakultet, Univerziteta u Novom Sadu, Trg D. Obradovića 8, Novi Sad, Republika Srbija
Selma Čorbo ; Poljoprivredno-prehrambeni fakultet, Univerziteta u Sarajevu, Zmaja od Bosne 8, 70000 Sarajevo, BiH
Mira Pucarević ; Educon Univerzitet, Vojvode Putnika bb, 21 2008 Sremska Kamenica, Republika Srbija


Puni tekst: hrvatski pdf 232 Kb

str. 231-236

preuzimanja: 906

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Sažetak

The aim of this research is to determination of peroxides values (PV) and free fatty acids (FFA) content in frozen chicken meat samples
during storage, depending on fat source in broiler diet.
The research was carried out on chickens of Cobb 500 provenience divided into two groups of 100 broiler chicks. Chickens reared in
same conditions, 42 days and 56 days, and fed same diets with identical nutritional content, with dierent in quality and source of
used fat (beef talow and sunower oil) containing 5% of fat. After sampling, chickens were slaughtered and their carcasses stored on -
18°C . The oxidative status of meat can be assessed on the basis of primary oxidation, thought measurement PV and FFA content after
60 days and 180 days frozen storage. This study investigated samples of chicken breast and chicken thigh muscles.
Results of investigation showed a signicantly higher PV of chicken thigh muscles then breast muscles. Moreover, obtained higher
values of FFA in thigh muscles then breast muscles. Values of peroxides and free faty acids content are higher during prolonged stor-
age time.

Ključne riječi

fats oxidation, frozen chicken meat, peroxide value, free fatty acids, storage of chicken meat

Hrčak ID:

62008

URI

https://hrcak.srce.hr/62008

Podaci na drugim jezicima: hrvatski

Posjeta: 1.510 *