한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권4호
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- Pages.563-568
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- 1988
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- 0367-6293(pISSN)
AOM 시험에 의한 팜유와 우지에 대한 몇가지 산화방지제 효과와 비교
Relative Effectiveness of Some Antioxidants on Palm Oil and Beef Tallow by AOM Tests
- Yang, Joo-Hong (Department of Food Technology, Dongguk University) ;
- Jang, Young-Sang (Nhong Shim Co., Ltd.) ;
- Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
- 발행 : 1988.08.01
초록
몇가지 산화방지제와 상승제를 첨가하여 가열한 팜유와 우지에 대한 산화방지 효과를 AOM시험에 의하여 비교 연구하였다. 팜유에 0.02% TBHQ를 첨가하였을때 같은 농도의 다른 산화방지제를 첨가하였을 때 보다 AOM 안정성이 가장 우수하였다. 우지에 0.02% TBHQ를 첨가하였을 때는 같은 농도의 BHA와 BHT 혼합제와
Relative effectiveness of antioxidants with their synergists was investigated by measuring AOM stability of palm oil and beef tallow during heating. TBHQ added at a concentration of 0.02% gave the highest AOM stability to palm oil among the antioxidants tested at the equivalent concentration. Beef tallow with added TBHQ showed a higher AOM stability than those with α-tocopherol