|
|
|
| Individual and Synergistic Effects of BHA and BHT on Pig Fat |
| ZHANG Gen-sheng，REN Yuan-yuan，SHI Hui，WANG Zi-di，GUO Jie |
| Key Laboratory of Food Science and Engineering, College of Food Science and Engineering,
Harbin University of Commerce, Harbin 150076, China |
|
|
|
|
Abstract Based on peroxide value（POV）, the antioxidant effects of BHA alone or combinend with D-isoascorbate and BHT alone or combined with citiric acid on pig fat were invesitgated by using accelerating oxidation test （Schaal）. BHA had stronger antioxidant effect on pig fat than BHT. Their antioxidant effects could be synergistically enhanced by both D-isoascorbate and citiric acid could and citiric acid had stronger synergistical effect. The antioxidant effect of antioxidant blends was higher than that of signle antioxdiants. The best antioxidant blend was 160 mg/kg BHA, 40 mg/kg BHT, 200 mg/kg D-isoascorbate and 100 mg/kg citric acid.
|
|
|
|
|
|
|
|
| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
|
|
|
|
2012, Vol. 26 
