Abstract: In order to control oxidation of fried oil used for preraring meat products, experiments were designed by response surface methodology (RSM) to study the effects of BHT, VE and TBHQ on acid value (AV) and peroxidation value (POV) and find out the optimum proportion of antioxidants. The results showed that all antioxidants studied markedly reduce the value of oil AV and POV (p<0.05). VE and TBHQ have interaction on oil AV and POV (p<0.05), while VE and BHT only have interaction on oil AV (p<0.05). When all antioxidants are used at low levels, their mutual effects would strengthen ,vice versa offset. Two response regression equations were obtained for describing the effects of BHT, VE and TBHQ on oil AV and POV. According to the equations, the minimum oil AV is achieved at the antioxidant proportion of 61.98:126.09:195.02, the minimum POV at 35.24:195.05:171.86. When the proportion of the antioxidants is 51.75:168.49:195.17, both oil AV and POV reach the minimum 1.09 and 0.59, dropping by 27.81% and 90.15% respectively compared with control.

Key words: ready to eat meat product, frying, antioxidation