Poultry Fats. Features of the Composition and Characteristics of Stability to Oxidation

Abstract

The article deals with a study of technological characteristics of avian fat. The fatty acid composition of goose, duck, chicken and turkey fats, comparative analysis of the differences in the content of saturated, monounsaturated and polyunsaturated fatty acids in each fat is described in a study. The characteristics of peroxide numbers of fresh greased fats and their deterioration under different oxidation regimes are presented in the article.
 Investigations were conducted in conditions of forced spoilage in a drying cabinet at t=102 °Ϲ, until the total spoilage was reached after 4 months storage at a temperature 4±2°С. Samples were native fats, fats with the addition of traditional broad-spectrum spices (nutmeg, black pepper, fresh garlic, mustard powder) and their oil extracts. According to the results of the study of peroxide number of avian fats, initial values have been determined that characterized fats as fresh and suitable for storage, and differences in the rate of oxidation processes depending on the storage conditions, fatty acid composition and the presence of natural antioxidants. It has been found that avian fats are spoiled in the following sequence: 1 – goose, 2 – duck, 3 – chicken, 4 – turkey, depending on the different ratio of saturated and unsaturated fatty acids and individual resistance to damage. The results of studies have shown that the induction period of fats with the addition of natural antioxidants significantly increases, compared with native fats. This suggests that natural antioxidants not only increase the nutritional and biological value, but also serve as a free radical trap for fatty acids. Thus, fats stored for 4 months in the refrigerator do not significantly change the value of peroxide numbers, without exceeding the threshold value of 0.05 mmols ½O/kg, with the exception of goose ones. Therefore, enrichment of fat with mixtures of spices and their fat extracts is an alternative way to maintain the quality of fat and extend the shelf life of meat products. Taking into account their non-toxicity and accessibility, spices of natural origin are the best and safest option for the stabilization of edible fats and products to which they are included in accordance with the requirements of the Ministry of Health of Ukraine.

Application of biotechnological method of fat reduction in fish snack technology

“…Ліпіди гідробіонтів характеризуються високим вмістом ненасичених жирних кислот, які швидко взаємодіють з киснем повітря і окиснюються (Rzhavskaja, 1976). Окиснення жиру призводить до пожовтіння поверхні, появи неприємного запаху і смаку, зменшення терміну зберігання продукту (Lubis, & Buckle, 1990;Sahidi, & Zhong 2010;Tyshchenko et al, 2019). Вторинні продукти окиснення ліпідів токсичні для організму людини і можуть викликати різні захворювання (Makarenko et al, 2018).…”

Peroxidation Processes in the Rabbit Organism During Postnatal Ontogenesis

“…The lipid peroxidation process is natural for the body tissues. It occurs during the restoration process of the lipid and protein membrane structure and during the large number of the biologically active substance synthesis [7,9,12,19]. Gender is involved in the cell division regulation process and apoptosis modulation.…”