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| Effects of Adding Antioxidants on Induced Lipid Oxidation in Lard |
| LIU Wenying1, CHENG Xiaoyu1, QI Biao1, QIAO Xiaoling1, WANG Shouwei1, TANG Jielan2 |
1. Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China;
2.Beijing Zhongrui Food Stuff Co. Ltd., Beijing 100260, China |
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Abstract The effects of 4 natural antioxidants, 5 synthetic antioxidants and 1 antioxidant synergist added singly and in combination to lard on lipid oxidation induced by high temperature (90 ℃) and high-pressure (0.6 MPa) oxygen was investigated. The oxidation process was quantitatively reflected by the change in oxygen pressure. Results indicated that the order of induction period (IP) of lipid oxidation in lard added with appropriate amounts of antioxidants was butyl hydroxy anisd (BHA) (45.12 h) > 2,6-di-tert-butyl-4-methylphenol (BHT) (36.23 h) > propylgallate (PG) (21.35 h) > tert-butylhydroquinone (TBHQ) (11.30 h) > ascorbyl palmitate (AP) (8.03 h) > rosemary essential oil (RO) (7.96 h) > licorice extract (LE) (7.83 h) > tea polyphenol (TP) (5.58 h) > vitamin E (VE) (5.47 h). The antioxidant effect of BHA and BHT was linearly correlated with their concentration. IP was prolonged by combining BHA with BHT, VE, TP or citric acid (CA).
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