Abstract
This work was designed to determine various antioxidant combinations which result in improved storage and frying stability of chicken fat. Fresh skimmed chicken fat from commercial poultry cooking was used. Chicken fat was treated with six combinations of citric acid, butylated-hydroxy anisole, butylated-hydroxy toluene, and propyl gallate at levels permitted to be used in foods. Various sample and control groups were stored at 20° C. and at 60° C. and evaluated weekly for thiobarbituric acid (T.B.A.) numbers and odor scores. Significant treatment effects were observed for T.B.A. numbers at 20° C. and at 60° C, but not for average odor scores. Such scores confirmed that chicken fat, even when partially oxidized, does not have a disagreeable odor. The most improvement in stability of chicken fat during storage resulted from a combination of citric acid, butylated-hydroxy anisole (BHA) and butylated-hydroxy toluene (BHT).Chicken fat was treated with butylated-hydroxy anisole + butylated-hydroxy toluene and/or silicone and was heated and held at 180° C. for 7.5 hours daily for 5 days. Significant treatment effects existed only for peroxide values.
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