Effect of Butylated Hydroxytoluene and Butylated Hydroxyanisole on Some Properties of Kidney Fat and Tail Fat During Frozen Storage

Authors : Ömür ATAY

Pages : 181-186

View : 10 | Download : 6

Publication Date : 1998-12-01

Article Type : Research Paper

Abstract :Some physical and chemical properties of kidney fat insert ignore into journalissuearticles values(obtained from cattle); and tail fat insert ignore into journalissuearticles values(obtained from sheep); were determined in this study. Effects of butylated hydroxytoluene insert ignore into journalissuearticles values(BHT);, butylated hydroxyanisole insert ignore into journalissuearticles values(BHA); and BHT+BHA on free fatty acids insert ignore into journalissuearticles values(FFA); contents, thiobarbituric acid insert ignore into journalissuearticles values(TBA); values and peroxide number were also examined during frozen storage at -18°C for 9 months. The following values were determined for kidney fat; melting point 47°C, saponification number 193, iodine number 42, refractive index insert ignore into journalissuearticles values(n D 40 ); 1.480, unsaponificable material 0.72%, titre degree 44.0°C. The following values were determined for tail fat; melting point 38°C, saponification number 191, iodine number 48, refractive index insert ignore into journalissuearticles values(n D 40 ); 1.470, unsaponificable material 0.64%, titre degree 37.5°C. Both antioksidants and storage time were found to be effective on FFA contens of kidney fat and tail fat stored at -18°C for 9 months insert ignore into journalissuearticles values(P
Keywords : Turk J Agric For, 22, 1998, , 181 186 Turk J Agric For, vol 22, iss 2