Abstract:

In order to explore lipid oxidation and the antioxidant effect of butylated hydroxytoluene (BHT), the prepared chicken livers adding BHT with various concentrations (0.05, 0.10, 0.15 g/kg and 0.20 g/kg) were used as experimental subjects to determine acid value (AV), peroxide value (POV) and thiobarbituric acid value (TBA) during the different storage periods for evaluating the lipid oxidation and antioxidant effect of BHT. Results indicated that except for the group with the addition of 0.20 g/kg BHT, the lipid oxidation began at the first 15 day in other groups during storage, and then lipid oxidized products started to decompose. BHT at the concentration of 0.20 g/kg can effectively inhibit lipid peroxidation and BHT at the concentration of 0.15 g/kg can effectively decrease the degradation of lipid. Therefore, BHT has excellent antioxidant effect.

Key words: prepared chicken liver, butylated hydroxytoluene (BHT), peroxide value, acid value, thiobarbituric acid value