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NATURAL TOCOPHEROL:  
    
Chicken Oil and Poultry Salami Sausages
RIKEN NATURAL TOCOPHEROL exhibited a marked effect in the prevention of oxidation of chicken oil and processed chicken.
The chicken oil used in soups and in processed chicken products deteriorates by oxidation.

Riken E-Emulsion 14B was added at 0.2% to chicken and chicken salami was prepared in the ordinary way. Riken E-Emulsion 14B was added along with other ingredients such as seasoning after it was dispersed in water. In addition, another salami was prepared without TOCOPHEROL by the same method as control. In stability test, the samples were stored in polyethylene bags at 60°C. Oil components were extracted over a period of time for measurement of POV. As a result, it was revealed that RIKEN NATURAL TOCOPHEROL has a marked effect in preventing oxidation of processed chicken products.

No addition group
A color change to yellow was observed partly at the interface between the fat and lean flesh in a section. In addition, fat on the whole had slight color and no gloss.
TOCOPHEROL addition group
There was almost no deterioration end color change compared with the no addition group. Fat was conspicuously white and pleasing in appearance. The fragrance of spice was retained, giving the impression of freshness.

Evaluation after. strange at 60°C for 28 days (equivalent to about 14 months at room temperature)
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