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Flavia Pop; Cornel Laslo (2009)
Publisher: Technical University of Cluj Napoca Publishing House
Journal: Carpathian Journal of Food Science and Technology
Languages: English
Types: Article
Subjects: fatty acids, animal fats, storage, Food processing and manufacture, TP368-456
In this article the chemical composition for 3 types of animal fats (pork fat, beef tallow and buffalo tallow), following the variation of saturated and unsaturated fatty acids proportion during freezing storage was studied. Determination of chemical composition of animal fats is important in establishing organoleptic and physico-chemical parameters, the variation of them in time, nature and proportion of fatty acids conferring specific characteristics to them. For pork fat was determined the following chemical composition: saturated fatty acids 48.32%, monounsaturated fatty acids 36.78%, polyunsaturated fatty acids 14.89%. After 4 months of storage under freezing there was a change in fatty acids proportion, saturated fatty acid content increased slightly to 48.83%, due to installation of hydrolysis leading to release of fatty acids from triglycerides, monounsaturated fatty acids content decreased to 35.99%, and polyunsaturated fatty acids content increased to 15.18%. In the case of beef tallow there was an increasing in saturated and monounsaturated fatty acids content and a decreasing in polyunsaturated fatty acids content. Buffalo tallow presented a higher concentration of saturated and monounsaturated fatty acids than beef tallow and a lower concentration of polyunsaturated fatty acids.
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