| Abstract: | In the introductory part the main factors are discussed which could cause the anomaly and in some cases even reverse course of the temperature dependence for oxidation of lipids. The experimental work demonstrates that the velocity of oxidation expressed by peroxide value increases in the row: I. lard; 2. lard + water + protein; 3. lard + water + carboxymethylcellulose (CMC); 4. lard + water + dextrose + CMC; 5. lard + water + protein + haemoglobin. As for the influence of NaCl can be stated that the addition has a pronounced proxidative effect in samples B (lard + water + CMC), C (lard + water + dextrose + CMC) and E (lard + water + protein + haemoglobin). As for the temperature dependence of oxidation can be stated that samples A (lard) and D (lard + water + protein) show little influence, samples E (lard + water + protein + hemoglobin) shows a picture normal for fat containing foods, while samples B (lard + water + CMC) and C (lard + water + dextrose + CMC) show the complex picture found by some authors in cured meat. |
