Fractionation and characterization of edible sheep tail fat

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Unsal M., Aktas N.

MEAT SCIENCE, cilt.63, sa.2, ss.235-239, 2003 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 63 Sayı: 2
• Basım Tarihi: 2003
• Doi Numarası: 10.1016/s0309-1740(02)00074-8
• Dergi Adı: MEAT SCIENCE
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.235-239
• Anahtar Kelimeler: sheep tail fat, fractionation, fatty acid composition, gas chromatography, differential scanning calorimetry, CRYSTALLIZATION, OIL
• Atatürk Üniversitesi Adresli: Hayır

Özet

Edible sheep tail fat was effectively fractionated by an acetone crystallization. Each of the fractions and filtrates were analyzed for melting point, refractive index, iodine value, fatty acid composition, and characterized by differential scanning calorimetry. Fatty acid analysis indicated that as the fractionation temperature decreased, the concentration of unsaturated fatty acids in the fractions increased. The liquid fraction had a differential scanning calorimetry melting curve similar to commercial salad oil and the curve of one of the filtrates resembled that of cocoa butter. (C) 2002 Elsevier Science Ltd. All rights reserved.