FIGURE LEGENDS
FIGURE 1. Effects of acidulants in the free fatty acid levels of rendered chicken fat evaluated over the period of 6 weeks at 40°C. SBS: sodium bisulfate, LA: lactic acid, Control: no acidulant. *- LA > SBS, Control (P < 0.05).
FIGURE 2. Effects of acidulants in the peroxide value of rendered chicken fat evaluated over the period of 6 weeks at 40°C. SBS: sodium bisulfate, LA: lactic acid, Control: no acidulant. *- LA > SBS, Control (P < 0.05) (but, on week 1 it is LA, SBS > Control).
FIGURE 3. Effects of acidulants in the anisidine values of rendered chicken fat evaluated over the period of 6 weeks at 40°C. SBS: sodium bisulfate, LA: lactic acid, Control: no acidulant. *- LA > SBS, Control (P < 0.05).
FIGURE 4. Effects of acidulants in the TOTOX values of rendered chicken fat evaluated over the period of 6 weeks at 40°C. SBS: sodium bisulfate, LA: lactic acid, Control: no acidulant. *- LA, Control > SBS (P < 0.05).