Original scientific paper

https://doi.org/10.31727/m.27.1.1

Stabilization of turkey fat with antioxidants

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet. Sveučilišta Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska *
Stjepan Jelaš ; Prehrambeno-tehnološki fakultet. Sveučilišta Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Ana-Marija Gotal Skoko ; Prehrambeno-tehnološki fakultet. Sveučilišta Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Antun Jozinović ; Prehrambeno-tehnološki fakultet. Sveučilišta Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Hrvoje Krajina ; Hrvatski veterinarski institut, Veterinarski zavod Vinkovci, Vinkovci, Hrvatska

* Corresponding author.

Abstract

Oxidation of turkey lipids is one of the most important processes that can change the taste and smell of the turkey meat. Turkey 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 addition of natural antioxidants (rosemary extract, sea buckthorn extract, lavender extract, chamomile extract, fennel extract, apple extract of Idared and Bobovec varieties, green tea extract, mixture of tocopherols, caffeic acid, rosmarinic acid) and synthetic ones (propyl gallate, butylhydroxyanisole) on the oxidative stability of turkey fat. Oxidation stability of fat, with and without added antioxidants, was investigated using the Schaal Oven test. The test results are presented as the value of the peroxide number after a certain time (96. hours) of keeping the fat at a temperature of 63 °C. The results of the study showed that applying antioxidants successfully stabilises turkey fat, but not lavender extract, apple extract (varieties Idared, Bobovec). Of the natural antioxidants, rosemary extract has the highest antioxidant activity in turkey fat. It achieved the highest efficiency of protection against oxidative deterioration. Sea buckthorn extract and mixed tocopherols also provide significant stability of the fat against oxidative deterioration. Green tea extract slows down oxidative deterioration more than chamomile extract. The addition of caffeic acid shows a higher level of stability of turkey fat than rosmarinic acid. Synthetic antioxidants propyl gallate and BHA show a high degree of stabilization of fresh turkey fat.

Keywords

turkey fat; oxidation stability; Schaal Oven test; antioxidants

Hrčak ID:

329617

URI

https://hrcak.srce.hr/329617

Publication date:

14.2.2025.

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