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).