THE EFFECT OF ANTIOXIDANTS BHA, BHTAND TBHQ ON STABILITY OF FAT AND SHELF LIFE OF FRESH AND HEATED SAUSAGES

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MOVAHHED SARA

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Journal: DYNAMIC AGRICULTURE Year:2008 | Volume:5 | Issue:2 Page(s): 191-196

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Title

THE EFFECT OF ANTIOXIDANTS BHA, BHTAND TBHQ ON STABILITY OF FAT AND SHELF LIFE OF FRESH AND HEATED SAUSAGES

Author(s)

MOVAHHED SARA | Issue Writer Certificate

Keywords

MEAT PRODUCTQ3

ANTIOXIDANTSQ3

BUTYLATED HYDROXI ANYSOLEQ3

BUTYLATED HYDROXI TOLOENQ3

AND TERTIARY BUTYL HYDROKINONEQ3

Abstract

On of the most important factors which causes fresh and heated sausages to be deteriorated is their fat oxidation. In this study three types of synthetic ANTIOXIDANTS including butylated hydroxi anysol (BHA), butylated hydroxi toluene (BHT), and tertiary butyl hydroquinone (TBHQ) were used in order to prevent oxidative deterioration. The Tested MEAT PRODUCTs included four types of sausages which different concentration of these ANTIOXIDANTS were added to their pulpy products. The results of adding the ANTIOXIDANTS in stability of the products fat and their shelf life were determined through Oxygen Bomb Test (OBT) and Oven Storage Test (OST). Finally it was suggested that the heated samples of sausage using both BHA and TBHQ amounted 0.06% as well as fresh products using only 0.01% BHA, had the longest and the shortest shelf life against oxidation and keeping duration, respectively. This study was carried out during 2007-2008 in Oily Seeds Cultivation Co, Tehran.

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APA: Copy

MOVAHHED, SARA. (2008). THE EFFECT OF ANTIOXIDANTS BHA, BHTAND TBHQ ON STABILITY OF FAT AND SHELF LIFE OF FRESH AND HEATED SAUSAGES. DYNAMIC AGRICULTURE, 5(2), 191-196. SID. https://sid.ir/paper/183668/en

Vancouver: Copy

MOVAHHED SARA. THE EFFECT OF ANTIOXIDANTS BHA, BHTAND TBHQ ON STABILITY OF FAT AND SHELF LIFE OF FRESH AND HEATED SAUSAGES. DYNAMIC AGRICULTURE[Internet]. 2008;5(2):191-196. Available from: https://sid.ir/paper/183668/en

IEEE: Copy

SARA MOVAHHED, “THE EFFECT OF ANTIOXIDANTS BHA, BHTAND TBHQ ON STABILITY OF FAT AND SHELF LIFE OF FRESH AND HEATED SAUSAGES,” DYNAMIC AGRICULTURE, vol. 5, no. 2, pp. 191–196, 2008, [Online]. Available: https://sid.ir/paper/183668/en

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