Composition, thermal, and microstructural characteristics of mutton tallows in comparison with beef tallows

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology Pub Date : 2024-08-24 DOI:10.1002/ejlt.202400037

Dan Zhang, Tong Wang, Guolong Yang, Jingbo Hu, Pengcheng Meng, Wei Liu

{"title":"Composition, thermal, and microstructural characteristics of mutton tallows in comparison with beef tallows","authors":"Dan Zhang, Tong Wang, Guolong Yang, Jingbo Hu, Pengcheng Meng, Wei Liu","doi":"10.1002/ejlt.202400037","DOIUrl":null,"url":null,"abstract":"The composition, thermal properties, and microstructure of some mutton tallows (MTs), such as sheep tallow (ST), goat tallow (GT), and sheep tail tallow (STT), were investigated and compared with those of beef tallow (BT). The results showed that the fatty acids (FAs) in the MTs were dominated by oleic, stearic, and palmitic acids, which were similar to those of BTs; also there were some natural trans and odd-carbon FAs occurred in these tallows. Comparison with STs, GTs, and BTs, STT had higher triunsaturated and diunsaturated-monosaturated triacylglycerols (TAGs) and lower monounsaturated-disaturated and trisaturated TAGs. Solid fat content (SFC) profile of STT was different those of STs, GTs, and BTs, whereas STs, GTs, and BTs had similar SFC profiles. In the range of 0–50°C, STT had a lower SFC compared with STs, GTs, and BTs at a given temperature. DSC results showed that MTs had melting and crystallization curves similar to BTs; and the GT, ST, and BT had higher melting and crystallization temperatures than STT. All MT and BTs crystals are β′ form; there also exists certain β form. The microscopic morphology of the STT was radial spherical aggregates, and those of other MT and BTs were consisted of radial inner core and low density outer halo area.Practical Application: The results of SFC, microstructure, and morphology indicated mutton tallows containing the desired crystal form and crystal morphology could be used as shortening base fats. The research can provide a theoretical basis for expanding the application of mutton tallows in food industry.","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 10","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Lipid Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ejlt.202400037","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The composition, thermal properties, and microstructure of some mutton tallows (MTs), such as sheep tallow (ST), goat tallow (GT), and sheep tail tallow (STT), were investigated and compared with those of beef tallow (BT). The results showed that the fatty acids (FAs) in the MTs were dominated by oleic, stearic, and palmitic acids, which were similar to those of BTs; also there were some natural trans and odd-carbon FAs occurred in these tallows. Comparison with STs, GTs, and BTs, STT had higher triunsaturated and diunsaturated-monosaturated triacylglycerols (TAGs) and lower monounsaturated-disaturated and trisaturated TAGs. Solid fat content (SFC) profile of STT was different those of STs, GTs, and BTs, whereas STs, GTs, and BTs had similar SFC profiles. In the range of 0–50°C, STT had a lower SFC compared with STs, GTs, and BTs at a given temperature. DSC results showed that MTs had melting and crystallization curves similar to BTs; and the GT, ST, and BT had higher melting and crystallization temperatures than STT. All MT and BTs crystals are β′ form; there also exists certain β form. The microscopic morphology of the STT was radial spherical aggregates, and those of other MT and BTs were consisted of radial inner core and low density outer halo area.

Practical Application: The results of SFC, microstructure, and morphology indicated mutton tallows containing the desired crystal form and crystal morphology could be used as shortening base fats. The research can provide a theoretical basis for expanding the application of mutton tallows in food industry.

Abstract Image

查看原文本刊更多论文

羊脂与牛脂的成分、热和微结构特性对比

研究了一些羊脂（MT），如绵羊脂（ST）、山羊脂（GT）和羊尾脂（STT）的成分、热性能和微观结构，并与牛脂（BT）进行了比较。结果表明，MT 中的脂肪酸（FAs）主要是油酸、硬脂酸和棕榈酸，与 BT 中的脂肪酸相似；此外，这些牛脂中还存在一些天然反式和奇数碳脂肪酸。与 ST、GT 和 BT 相比，STT 的三不饱和和二不饱和-单不饱和三酰甘油（TAG）含量较高，而单不饱和-二不饱和和三不饱和 TAG 含量较低。STT 的固体脂肪含量（SFC）曲线与 STs、GTs 和 BT 不同，而 STs、GTs 和 BT 的 SFC 曲线相似。在 0-50°C 的范围内，STT 在给定温度下的 SFC 值低于 STs、GTs 和 BT。DSC 结果显示，MTs 的熔化和结晶曲线与 BTs 相似；而 GT、ST 和 BT 的熔化和结晶温度高于 STT。所有 MT 和 BT 晶体均为β′形，也存在一定的β形。STT 的显微形态为径向球形聚集体，其他 MT 和 BT 的显微形态由径向内核和低密度外晕区组成：SFC、微观结构和形态的研究结果表明，含有所需晶形和晶体形态的羊肉油脂可用作起酥油基脂。该研究可为扩大羊肉油脂在食品工业中的应用提供理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

European Journal of Lipid Science and Technology 工程技术-食品科技

CiteScore

5.50

自引率

0.00%

发文量

101

审稿时长

6-16 weeks

期刊介绍： The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).