Original scientific paper
The influence of natural antioxidants on the quality and stability of animal fats during storage
Selma Feratović
; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Sarajevo, Bosna i Hercegovina
Selma Čorbo
; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Sarajevo, Bosna i Hercegovina
Munevera Begić
; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Sarajevo, Bosna i Hercegovina
Abstract
The aim of this research was to examine the influence of natural antioxidants (green tea and coriander extracts) on the quality and stability of beef, sheep and goat fat, which were obtained by a dry melting process and stored under different storage conditions, in the refrigerator (4 ºC), in the dark (20 ºC) ), and in the light (20 ºC). To test the quality and stability of the mentioned fats, 0.2 % antioxidant was added. The share of free fatty acids in the base samples of beef fat was 0.67 %, goat fat 0.77 %, and sheep fat 0.71 %. The values of the peroxide number of the base samples were 0.00 mmol O2 /kg for beef and sheep fat, and 0.50 mmol O2 /kg for goat fat. The determined moisture content of beef fat was 0.27 %, goat fat 0.18 %, and sheep fat 0.29 %. As part of this research, the percentage of insoluble impurities was determined, the lowest value of which was recorded in beef fat (0.46 %), followed by 0.91 % in sheep fat, and the highest value in goat fat (1.86 %).The lowest oxidative changes in beef fat were recorded when the samples were stored in the refrigerator, where the added antioxidants showed the same antioxidant effect, while at the end of the test the control sample and the sample with the addition of coriander extract had the same values (1.06 %), and the biggest changes were recorded in the sample with the addition of green tea extract (1.48%) under the same storage conditions. The highest oxidative change in beef fat was recorded in the control sample stored in the light (1.88 mmol O2 /kg), and the highest hydrolytic change was recorded in the control sample stored in the dark (2.54 %). In beef fat samples stored in the light, added natural antioxidants accelerated hydrolytic spoilage. The smallest changes in the peroxide number of goat fat were recorded in the samples stored in the refrigerator, where the green tea extract showed better antioxidant properties compared to the coriander extract, while the smallest changes in the content of free fatty acids were recorded in the samples stored in the dark, and the largest in the light where added antioxidants even accelerated spoilage. The hydrolytic changes of sheep tallow were the least expressed in the samples stored in the refrigerator, where the antioxidants showed their positive effect.
Keywords
animal fats; oxidative changes; hydrolytic changes; natural antioxidants; storage
Hrčak ID:
315442
URI
Publication date:
21.3.2024.
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