Composition and Thermal Properties of Cattle Fats
Yükleniyor...
Dosyalar
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-V C H Verlag Gmbh
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The physical-chemical properties, fatty acid composition and thermal properties of cattle subcutaneous, tallow and intestinal fats were determined. Subcutaneous fat differed from the other fat types with respect to its lower melting point (29.0 degrees C) and higher saponification (211.4 mg KOH/g) and iodine (50.55) values. The cattle fat types contained palmitic acid (16:0), stearic acid (18:0), oleic acid (18: 1n-9) and linoleic acid (18:2n-6) as the major components of fatty acid composition (24.58-25.90%, 10.21-33.33%, 28.18-46.05%, 1.54-1.73%, respectively). A differential scanning calorimetry (DSC) study revealed that two characteristic peaks were detected in both crystallization and melting curves. Major peaks (T(peak)) of tallow and intestinal fats were similar and determined as 24.10-27.71 degrees C and 2.16-4.75 degrees C, respectively, for crystallization peaks and 7.09-9.39 degrees C and 43.28-46.49 degrees C, respectively, for melting peaks in DSC curves; however, those of subcutaneous fat (12.48 degrees C and -6.79 degrees C for crystallization peaks and 3.56 degrees C and 23.55 degrees C for melting peaks) differed remarkably from those of the other fat types.
Açıklama
Anahtar Kelimeler
Cattle fats, Dsc, Fatty acid composition
Kaynak
European Journal of Lipid Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
112
Sayı
Künye
Yılmaz, M. T., Karakaya, M., Aktaş, N., (2010). Composition and Thermal Properties of Cattle Fats. European Journal of Lipid Science and Technology, (112), 410-416. Doi: 10.1002/ejlt.200900133
