Abstract:

Prepared chicken livers were treated with different doses of BHT, i.e., 0.05, 0.10, 0.15 g/kg and 0.20 g/kg, followed by storage under frozen and refrigerated temperature conditions as simulated circulation environments. Lipid oxidation in the treated chicken livers were evaluated by determining acid value (AV), peroxide value (POV) and thiobarbituric acid value (TBA) after different storage periods. Results showed that lipid oxidation occurred mainly in the first 30 days and after 30 days, the late period of lipid oxidation began. And 0.15 g/kg had the best antioxidant effect among four doses tested.

Key words: prepared chicken liver, BHT, peroxide value, acid value, thiobarbituric acid value