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KMID : 0380620180500030267
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 3 p.267 ~ p.273
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Effects of α-, γ-, and δ-tocopherol on the oxidative stability of horse fat
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Park Youn-Hyung
Cho Man-Jae
Kim Hyun-Jung
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Abstract
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Horse fat was extracted from fatty horse meat at 70°C under vacuum conditions. The oxidative stability of horse fat was investigated by the addition of 0, 30, 60, and 150 mg/kg of α-, γ-, or δ-tocopherol during storage of 14 days at 65°C in the dark. Changes of tocopherol concentration and fatty acid composition, peroxide value, and 2-thiobarbituric acid (TBA) value were analyzed during storage. The levels of the added tocopherols were found to decrease during storage. Unsaturated fatty acids contents of horse fat without tocopherol decreased from 60.87% to 57.22% after 14 days. The peroxide value and TBA value increased as storage time increased. The peroxide values of horse fat after addition of 0, 30, 60, and 150 mg/kg of γ-tocopherol were 43.75, 25.17, 20.87, and 15.41 meq/kg, respectively, and the TBA values were 7.87, 5.64, 4.43, and 4.23 mg malonaldehyde (MA)/kg, respectively, after 14 days. At the concentration of 150 mg/kg, both γ- and δ-tocopherol impeded the oxidation of horse fat during storage.
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KEYWORD
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horse fat, oxidative stability, tocopherol, peroxide value, TBA value
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