Assessment of fat quality during storage chicken meat
DOI:
https://doi.org/10.5219/187Keywords:
acid number, fat, storage, broiler chickenAbstract
The aim of study was assessment of fat quality in chicken meat during storage. The experiment verified the quality of fat as the fat acid number. The experiment was performed on the final fattening type of chickens ROSS 308. Chickens were fed by 2% lucerne meal in feed mixture. The carcass was stored in a freezer box at -18 °C after killing. Fat analysis was carried out after 12 and 15 months of storage. Acid number after 12 months storage was ranged from 5.97 to 8.39 mg KOH.g-1 fat, after 15 months, was ranged from 3.26 to 7.80 mg KOH.g-1 fat. The differences between values of acid number and storage periods of chicken meat (12 and 15 months) was statistically significant (P ≤ 0.05). The results indicate a tendency for increased intensity fat the oxidation processes depending on storage length chicken meat. We recommend to assessment other indicators of chemical changes for example peroxide value for confirmation the hypothesis.
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