Open AccessEffects of rendering and α-tocopherol addition on the oxidative stability of horse fat
Author(s) -
Man Jae Cho,
Hyun Jung Kim
Publication year - 2019
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-019-00653-1
Subject(s) - horse , tocopherol , thiobarbituric acid , chemistry , rendering (computer graphics) , peroxide , oxidative phosphorylation , lipid oxidation , food science , vitamin e , biochemistry , antioxidant , lipid peroxidation , biology , organic chemistry , computer graphics (images) , computer science , paleontology
Oxidative stability of horse fat rendered at 70 °C, - 0.1 MPa under vacuum and 110 °C, 0.1 MPa from horse fatty tissues was investigated after the addition of α-tocopherol at 0, 30, 60, and 150 mg/kg during storage at 60 °C in the dark. Peroxide values of initial horse fat rendered at 70 °C under vacuum ranged from 6.10 to 7.40 meq/kg. After 14 days, those of horse fat with α-tocopherol at 0, 30, 60, and 150 mg/kg increased to 142.40, 34.10, 39.37, and 58.23 meq/kg, respectively. Acid values and thiobarbituric acid values of horse fat rendered at 70 °C were lower than those of horse fat at 110 °C. Unsaturated fatty acids contents of horse fat rendered at 70 °C and 110 °C were 58.04 and 57.15%, respectively. These results indicate that rendering at 70 °C under vacuum improved the oxidative stability of horse fat and the addition of α-tocopherol helped to prevent lipid oxidation.