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Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat
저자
Cho M.,Kim H.
학술지명
Food Science and Biotechnology
출판/발행연도
2020
주제
요약
본 연구는 말지방을 70°C, -0.1 MPa 진공 및 110°C, 0.1 MPa 조건에서 렌더링한 후 α-토코페롤을 첨가하여 산화 안정성을 조사했습니다. α-토코페롤 첨가 시 과산화물 값 증가를 억제했으며, 70°C에서 렌더링한 말지방이 110°C보다 산화 안정성이 우수했습니다.
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