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Original scientific paper

https://doi.org/10.31727/m.23.5.1

Effect of antioxidants on oxidative stability of chicken fat

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Stela Jokić ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Ivana Flanjak ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Ljiljana Primorac ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Milica Cvijetić Stokanović ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Jelena Mutić ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska


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Abstract

Chicken fat is subject to oxidative deterioration during production, storage and heat treatment. This study examined the effect of natural and synthetic antioxidants (green tea extract, rosemary extract, sage extract, Satureja montana L. extract, α-tocopherol, tocopherol blend, TBHQ, caffeic acid, rosemary acid) on the oxidative stability of chicken fat. The oxidative stability of fat, with and without added antioxidant, was evaluated using the Schaal Oven test. The test results were expressed as the peroxide value after keeping the samples for a certain period of time at the temperature of 63 oC. The results of the study showed that applying antioxidants successfully stabilises chicken fat, except in the case of α-tocopherol and tocopherol mixtures. From all natural antioxidants the rosemary extract demonstrated the highest antioxidant activity in chicken fat. Compared to other tested antioxidants, it was more efficient in achieving a greater protection from oxidation. Green tea, Satureja montana L. tea and sage extract have the same level of fat protection. The synthetic antioxidant TBHQ successfully increased the stability of chicken fat, while caffeic acid and rosemary acid were less efficient.

Keywords

chicken fat; oxidative stability; antioxidants; Schaal Oven test

Hrčak ID:

265016

URI

https://hrcak.srce.hr/265016

Publication date:

15.10.2021.

Article data in other languages: italian spanish german croatian

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