Problem: Lipid Oxidation in High Stress Processing

Subcutaneous and seam fat is frequently formulated into restructured and processed poultry products such as hams, nuggets, roasts, and deli rolls. Because poultry contains a large proportion of polyunsaturated fat, it is highly susceptible to oxidation and the development of rancid flavors. Rendered poultry fat is heated to temperatures in excess of 150°C to remove moisture. Poultry fat is also used as an ingredient in soup bases and other food products. Rendering and spray drying subject the fat to severe stresses (i.e. high temperature, increased surface area, protein carriers). All of these pro-oxidant stressors can accelerate the development of off odors and flavors and darken color.

Solution: Inhibiting Lipid Oxidation

The addition of Herbalox^® Seasoning or Duralox^® Oxidation Management Systems can be an effective means of inhibiting oxidative degradation. The active compounds have excellent heat stability and have demonstrated good carry-through for bettter protection against oxidation in the finished product. Table 1 shows stability (as determined by Rancimat Induction Times) of pre- and post-spray dried chicken fat.

*Total dose rate of treatment. Contribution from Herbalox^® Seasoning Type O 0.05% in both.