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https://doi.org/10.31727/m.24.5.3
Stabilization of goose fat with antioxidants and synergists
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
Puni tekst: hrvatski pdf 287 Kb
str. 436-446
preuzimanja: 237
citiraj
APA 6th Edition
Moslavac, T., Jokić, S. i Flanjak, I. (2022). Stabilization of goose fat with antioxidants and synergists. MESO: Prvi hrvatski časopis o mesu, 24. (5.), 436-446. https://doi.org/10.31727/m.24.5.3
MLA 8th Edition
Moslavac, Tihomir, et al. "Stabilization of goose fat with antioxidants and synergists." MESO: Prvi hrvatski časopis o mesu, vol. 24., br. 5., 2022, str. 436-446. https://doi.org/10.31727/m.24.5.3. Citirano 17.08.2024.
Chicago 17th Edition
Moslavac, Tihomir, Stela Jokić i Ivana Flanjak. "Stabilization of goose fat with antioxidants and synergists." MESO: Prvi hrvatski časopis o mesu 24., br. 5. (2022): 436-446. https://doi.org/10.31727/m.24.5.3
Harvard
Moslavac, T., Jokić, S., i Flanjak, I. (2022). 'Stabilization of goose fat with antioxidants and synergists', MESO: Prvi hrvatski časopis o mesu, 24.(5.), str. 436-446. https://doi.org/10.31727/m.24.5.3
Vancouver
Moslavac T, Jokić S, Flanjak I. Stabilization of goose fat with antioxidants and synergists. MESO: Prvi hrvatski časopis o mesu [Internet]. 2022 [pristupljeno 17.08.2024.];24.(5.):436-446. https://doi.org/10.31727/m.24.5.3
IEEE
T. Moslavac, S. Jokić i I. Flanjak, "Stabilization of goose fat with antioxidants and synergists", MESO: Prvi hrvatski časopis o mesu, vol.24., br. 5., str. 436-446, 2022. [Online]. https://doi.org/10.31727/m.24.5.3
Preuzmi JATS datoteku
Sažetak
During production, storage and heat treatment, goose fat is subject to oxidative deterioration. This paper investigated the influence of natural and synthetic antioxidants and synergists (rosemary extract, green tea extract, sage extract, alpha tocopherol, tocopherol mixture, propyl gallate, citric acid, ascorbic acid, caffeic acid, rosmarinic acid) on the oxidative stability of goose fat. Oxidation stability of fat, with and without added antioxidants and synergists, was investigated using the Schaal Oven test. The test results are presented as the value of the peroxide number after a certain time of keeping the fat at a temperature of 63 °C. The results of the study showed that applying antioxidants and synergists successfully stabilises goose fat, with exception of α-tocopherol. Of the natural antioxidants, green tea extract has the highest antioxidant activity in goose fat. It achieved the highest efficiency of protection against oxidative deterioration. Rosemary extract in combination with a synergist 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 sage extract. The synthetic antioxidant propyl gallate successfully increased the stability of goose fat.
Ključne riječi
goose fat; oxidation stability; Schaal Oven test; antioxidants; synergists
Hrčak ID:
285211
URI
https://hrcak.srce.hr/285211
Datum izdavanja:
14.10.2022.
Podaci na drugim jezicima:
talijanski
španjolski
njemački
hrvatski
Posjeta: 892
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