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https://doi.org/10.31727/m.20.4.2

The influence of antioxidants on the oxidative stability of pork fat

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska
Stela Jokić ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska
Drago Šubarić ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska
Krunoslav Aladić ; Hrvatski veterinarski institut, Zagreb, Hrvatska

Puni tekst: hrvatski, pdf (4 MB) str. 317-324 preuzimanja: 112* citiraj
APA 6th Edition
Moslavac, T., Jokić, S., Šubarić, D. i Aladić, K. (2018). Utjecaj antioksidanasa na oksidacijsku stabilnost svinjske masti. MESO: Prvi hrvatski časopis o mesu, XX (4), 317-324. https://doi.org/10.31727/m.20.4.2
MLA 8th Edition
Moslavac, Tihomir, et al. "Utjecaj antioksidanasa na oksidacijsku stabilnost svinjske masti." MESO: Prvi hrvatski časopis o mesu, vol. XX, br. 4, 2018, str. 317-324. https://doi.org/10.31727/m.20.4.2. Citirano 15.09.2019.
Chicago 17th Edition
Moslavac, Tihomir, Stela Jokić, Drago Šubarić i Krunoslav Aladić. "Utjecaj antioksidanasa na oksidacijsku stabilnost svinjske masti." MESO: Prvi hrvatski časopis o mesu XX, br. 4 (2018): 317-324. https://doi.org/10.31727/m.20.4.2
Harvard
Moslavac, T., et al. (2018). 'Utjecaj antioksidanasa na oksidacijsku stabilnost svinjske masti', MESO: Prvi hrvatski časopis o mesu, XX(4), str. 317-324. https://doi.org/10.31727/m.20.4.2
Vancouver
Moslavac T, Jokić S, Šubarić D, Aladić K. Utjecaj antioksidanasa na oksidacijsku stabilnost svinjske masti. MESO: Prvi hrvatski časopis o mesu [Internet]. 2018 [pristupljeno 15.09.2019.];XX(4):317-324. https://doi.org/10.31727/m.20.4.2
IEEE
T. Moslavac, S. Jokić, D. Šubarić i K. Aladić, "Utjecaj antioksidanasa na oksidacijsku stabilnost svinjske masti", MESO: Prvi hrvatski časopis o mesu, vol.XX, br. 4, str. 317-324, 2018. [Online]. https://doi.org/10.31727/m.20.4.2

Sažetak
Lipid oxidation is a major problem in animal fats, it is the cause of important deteriorative changes in their chemical, sensory and nutritional properties. Pork fat is subject to oxidation during the production, storage and heat treatment. This study researched the effect of natural antioxidants (rosemary extract type Oxy’Less CS, sage extract, olive pomace extract, alpha tocopherol, mixture tocopherol) and synthetic antioxidants (PG, BHA) on the oxidative stability of pork fat. The oxidative stability of pork fat, with and without added antioxidant, was evaluated using the sustainability test at 98 oC. The results are expressed as peroxide number value (mmol O2/kg) after keeping the sample for a certain period of time at temperature of 98°C. The result showed that greater antioxidant activity has a rosemary extract of the type Oxy'Less CS, has achieved greater efficacy of the protection of pork fat than oxidation, compared to other antioxidants tested. Synthetic antioxidants propyl galate and butylhydroxyanisole have successfully increased the stability of pork fat to oxidation, with a higher antioxidant activity showing propyl galate.

Ključne riječi
pork fat; oxidative stability; antioxidants; sustainability test

Hrčak ID: 204221

URI
https://hrcak.srce.hr/204221

[hrvatski] [njemački] [talijanski] [španjolski]

Posjeta: 312 *