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KMID : 1007520200290020169
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Food Science and Biotechnology
2020 Volume.29 No. 2 p.169 ~ p.177
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Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat
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Cho Man-Jae
Kim Hyun-Jung
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Abstract
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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.
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KEYWORD
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Horse fat, Oxidative stability, Rendering temperature, α-Tocopherol, Fatty acid
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