Detection of beef body fat and margarine in butterfat by differential scanning calorimetry

AKTAS N., Kaya M.

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, cilt.66, sa.3, ss.795-801, 2001 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 66 Sayı: 3
  • Basım Tarihi: 2001
  • Doi Numarası: 10.1023/a:1013196106365
  • Dergi Adı: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.795-801
  • Anahtar Kelimeler: adulteration, beef body fat, butterfat, differential scanning calorimetry, margarine, COCOA BUTTER, CONFECTIONERY FATS, EDIBLE OILS, POLYMORPHISM
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study differential scanning calorimetry (DSC) melting and crystallization curves of butterfat, beef body fat (BBF) and margarine were formed by cooling gradually from 70 to -40degreesC. Then margarine and BBF were added to butterfat at the rates of 5, 10 and 20% in order to investigate their curves. When BBF or margarine was added to butterfat, 1. and 2. peak areas increased in crystallization curves of butterfat with 2. peak being more discernible. Results obtained show that DSC technique could be used in order to determine adulteration of butterfat.