The effect of some antioxidants, BHA, BHT, TBHQ on stability of fat and shelf life of fresh and heated sausages

On of the most important ways of fresh and heated sausages deterioration is their fat oxidation. In this study three types of synthetic antioxidants including butylated hydroxi anysol (BHA), butylated hydroxi toluene (BHT), and tertiary butyl hydroquinone (TBHQ) were used in order to preventing oxidative deterioration. The studied meat products included four types of sausages which different concentration of these antioxidants were added to their pulpy products. The results of adding the antioxidants in stability of the products fat and their shelf life were determined through ((Oxygen Bomb Test (OBT))) and ((Oven Storage Test (OST))). Finally it was suggested that the heated samples of sausage using both BHA and TBHQ amounted 0.06% as well as fresh products using only 0.01% BHA, had the longest and the shortest shelf life against oxidation and keeping duration, respectively. This study was carried out during 2007-2008 in oily seeds cultivation co, Tehran.