Original scientific paper
https://doi.org/10.31727/m.27.1.3
The influence of antioxidants on the quality and oxidative stability of poultry fats
Meris Šahović
orcid.org/0009-0005-4654-6361
; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Sarajevo, Bosna i Hercegovina
*
Selma Čorbo
; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Sarajevo, Bosna i Hercegovina
Biljana Rabrenović
orcid.org/0000-0002-4006-1612
; Poljoprivredni fakultet, Univerzitet u Beogradu, Beograd, Republika Srbija
Halil Omanović
; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Sarajevo, Bosna i Hercegovina
Munevera Begić
orcid.org/0000-0002-9425-8568
; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Sarajevo, Bosna i Hercegovina
* Corresponding author.
Abstract
The aim of the study was to examine the quality and oxidative stability of chicken, goose, and turkey fat. The fatty acid composition, peroxide value, free fatty acids, moisture and insoluble impurities content were tested on melted fats before the addition of antioxidants. The same samples, with and without the addition of natural antioxidants (essential oils of mint and lavandin) added to the fats at a concentration of 0.20 %, and synthetic antioxidants (PG-propyl gallate and BHA-butylated hydroxyanisole) added to the fats at a concentration of 0.01 %, were tested for peroxide value. The oxidative stability of fats was determined by the sustainability test at 63 °C during 7 days. Every 24 hours, the peroxide value was tested for all samples. The analysis of fatty acid composition shows that the most prevalent fatty acids in poultry fats are palmitic, oleic and linoleic acid. The highest total value of saturated fatty acids (SFA) was found in goose fat (32.05 %), and the lowest in chicken fat (27.48 %). Palmitic acid was the most prevalent in goose fat (24.48 %), while turkey and chicken fat had lower and approximately equal values (22.95 % and 22.23 %). Among monounsaturated fatty acids (MUFA), oleic acid was the most prevalent in goose fat (53.67 %), slightly lower in chicken fat (42.18 %), and the lowest in turkey fat (41.08 %). Total unsaturated fatty acids (UFA) were most prevalent in chicken fat (72.12 %), followed by turkey fat (71.92 %), while they were slightly less present in goose fat (67.64 %). The highest content of polyunsaturated fatty acids (PUFA) was found in chicken fat (23.65 %). Among polyunsaturated fatty acids (PUFA), linoleic acid was the most prevalent in all analyzed fat samples: chicken fat (22.20 %), turkey fat (21.29 %), and goose fat (9.16 %). Based on nutritional index values, it was concluded that the examined samples of chicken and turkey fat without the addition of antioxidants can be declared as products of high nutritional value, which does not apply to goose fat. The content of free fatty acids in the base samples of chicken fat was 0.22 %, goose fat 0.23 %, and turkey fat 0.28 %. The peroxide values of the base samples were 0.50 mmol O2 /kg for chicken fat, while the peroxide value for goose and turkey fat was 1.50 mmol O2 /kg. The moisture content of chicken fat was 0.69 %, goose fat 0.06 %, and turkey fat 0.30 %. In this study, the percentage of insoluble impurities was also determined, with the lowest value recorded in chicken fat (2.90 %), followed by turkey fat (4.15 %), and the highest content in goose fat (5.17 %). The results of determination of oxidative stability show that the applied antioxidants successfully stabilized all animal fats. Among natural antioxidants, mint essential oil provided greater oxidative stability in chicken fat, while lavandin essential oil provided better stability for goose and turkey fat. From 120 to 168 hours after processing the samples in a thermostat at 63 °C, an increase in peroxide value was observed in all samples. Among synthetic antioxidants, propyl gallate showed very good antioxidant properties in all samples from the beginning to the end of the treatment. The synthetic antioxidant butylated hydroxyanisole successfully increased the stability of chicken and turkey fat, with the greatest effect observed in goose fat.
Keywords
poultry fats; fat quality; oxidative stability; antioxidants; sustainability test
Hrčak ID:
329618
URI
Publication date:
14.2.2025.
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