Effectiveness of synthetic and potential natural antioxidants in improving the stability of sheep's anhydrous butter fat during long-term storage
✍ Scribed by Ayed S Amr
- Publisher
- John Wiley and Sons
- Year
- 1991
- Tongue
- English
- Weight
- 618 KB
- Volume
- 55
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Sheep's anhydrous butter fat was prepared by including separately wheat grits, turmeric, rosemary, sage, rue and fennel at a level of 75 g dry matter kg-' butter. The product was stored at room temperature in clear glass jars for a period of one year. The storage stabilities of the anhydrous butter fat samples were compared with a control and with a sample treated with a 1 : 1 mixture of B H A and B H T at a level of 025 g kg-'.
Both storage time and type of treatment had highly signijcant effects ( P ~0 . 0 1 ) on the peroxide value and free fatty acid content of the product. None of the treatments succeeded in keeping the peroxide value below 5 mEq 0 , kg-' beyond the fourth month of storage. The BHA-BHT mixture and rosemary helped extend the peroxide induction period to 10 and 6 months respectively.
Turmeric and wheat grits were as effective as BHA-BHT in controlling the oxidative rancidity during the first four months of storage. The rest of the herbs exhibited a pro-oxidant efiect throughout the study when they were used separately. In a second experiment, some cases of positive synergistic interactions were observed between turmeric and wheat grits on one hand and the herbs used in the study on the other. This pattern was not regular as negative interactions were also observed in some other cases.
Free fatty acid content of all the samples remained below IOgkg-' as oleic acid; however, fennel had a significant ( P < 0.05) effect on controlling the evolution of free ,fatty acids.