Composition and Thermal Properties of Cattle Fats

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dc.contributor.authorYılmaz, Mustafa T.
dc.contributor.authorKarakaya, Mustafa
dc.contributor.authorAktaş, Nesimi
dc.date.accessioned2020-03-26T17:47:37Z
dc.date.available2020-03-26T17:47:37Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.citationYılmaz, 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
dc.identifier.doi10.1002/ejlt.200900133en_US
dc.identifier.endpage416en_US
dc.identifier.issn1438-7697en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage410en_US
dc.identifier.urihttps://dx.doi.org/10.1002/ejlt.200900133
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24734
dc.identifier.volume112en_US
dc.identifier.wosWOS:000276280400014en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKarakaya, Mustafa
dc.language.isoenen_US
dc.publisherWiley-V C H Verlag Gmbhen_US
dc.relation.ispartofEuropean Journal of Lipid Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCattle fatsen_US
dc.subjectDscen_US
dc.subjectFatty acid compositionen_US
dc.titleComposition and Thermal Properties of Cattle Fatsen_US
dc.typeArticleen_US

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