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MESO : The first Croatian meat journal, Vol. 26. No. 1., 2024.

Original scientific paper

https://doi.org/10.31727/m.26.1.4

Stabilization of lamb fat with antioxidants and synergists

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska *
Ivana Flanjak ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Antun Jozinović ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Sandra Budžaki ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Marta Ostojčić ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska

* Corresponding author.

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Abstract

Lamb fat during production, storage and heat treatment is subject to oxidative deterioration due to the composition of fatty acids and the lack of ingredients with antioxidant activity. This paper investigated the influence of antioxidants (natural and synthetic) and synergists (rosemary extract, green tea extract, alpha tocopherol, tocopherol mixture, propyl gallate, caffeic acid, rosmarinic acid) on the oxidative stability of lamb fat. Oxidation stability of fat, with and without added antioxidants and synergists, was investigated using the sustainability test at 98 °C. The test results are presented as the value of the peroxide number after a certain time of keeping the fat at a temperature of 98 °C. The results of the study showed that applying antioxidants and synergists successfully stabilises lamb fat, but not α-tocopherol. Of the natural antioxidants, green tea extract has the highest antioxidant activity in lamb fat. It achieved the highest efficiency of protection against oxidative deterioration. Rosemary extract in combination with a synergist caffeic acid shows a higher level of fat protection against oxidation compared to pure rosemary extract. By adding a tocopherol mixture, a better stabilization of the fat was achieved compared to alfa tocopherol. The synthetic antioxidant propyl gallate successfully increased the stability of lamb fat.

Keywords

lamb fat; oxidation stability; sustainability test at 98 °C; antioxidants; synergists

Hrčak ID:

314580

URI

https://hrcak.srce.hr/314580

Publication date:

14.2.2024.

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