Tarun Pal Singh , Gaurav Kr Deshwal , Sanket G. Borad , Joken Bam , Vijay Paul
{"title":"澄清牦牛乳脂肪的脂质成分和理化特性的表征","authors":"Tarun Pal Singh , Gaurav Kr Deshwal , Sanket G. Borad , Joken Bam , Vijay Paul","doi":"10.1016/j.meafoo.2024.100189","DOIUrl":null,"url":null,"abstract":"<div><p>In the present study, the samples of clarified milk fat (CMF) of yak species (<em>Arunachali</em> yak and yak-cow hybrid) were collected and analysed for physicochemical parameters, colour values, fatty acid composition and triglyceride profile, and FT-IR characteristics. The obtained results showed that CMF contains a variable amount of moisture (0.25 %–20.28 %), free fatty acid (0.12–2.03 % oleic acid), peroxide values (0.30–1.20 meq.O<sub>2</sub>/kg fat), Reichert Meissl value (19.06–23.54) and Butyro-Refractrometer reading (43.03–44.47). The colour value (<em>L*, a*, b*</em>) varied with altitude level and region significantly (<em>p</em> < 0.05). The regional variations in triglycerides and fatty acid profile of CMF were also found significantly (<em>p</em> < 0.05). The preliminary data of FT-IR spectra of all samples showed almost similar functional groups but slight difference in the absorbance as well as peaks in the finger print region.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100189"},"PeriodicalIF":0.0000,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400056X/pdfft?md5=6a0ab5381fa36fc63d8315b7fb36ff92&pid=1-s2.0-S277227592400056X-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Characterization of lipid composition and physicochemical properties of clarified yak milk fat\",\"authors\":\"Tarun Pal Singh , Gaurav Kr Deshwal , Sanket G. Borad , Joken Bam , Vijay Paul\",\"doi\":\"10.1016/j.meafoo.2024.100189\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In the present study, the samples of clarified milk fat (CMF) of yak species (<em>Arunachali</em> yak and yak-cow hybrid) were collected and analysed for physicochemical parameters, colour values, fatty acid composition and triglyceride profile, and FT-IR characteristics. The obtained results showed that CMF contains a variable amount of moisture (0.25 %–20.28 %), free fatty acid (0.12–2.03 % oleic acid), peroxide values (0.30–1.20 meq.O<sub>2</sub>/kg fat), Reichert Meissl value (19.06–23.54) and Butyro-Refractrometer reading (43.03–44.47). The colour value (<em>L*, a*, b*</em>) varied with altitude level and region significantly (<em>p</em> < 0.05). The regional variations in triglycerides and fatty acid profile of CMF were also found significantly (<em>p</em> < 0.05). The preliminary data of FT-IR spectra of all samples showed almost similar functional groups but slight difference in the absorbance as well as peaks in the finger print region.</p></div>\",\"PeriodicalId\":100898,\"journal\":{\"name\":\"Measurement: Food\",\"volume\":\"15 \",\"pages\":\"Article 100189\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-08-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S277227592400056X/pdfft?md5=6a0ab5381fa36fc63d8315b7fb36ff92&pid=1-s2.0-S277227592400056X-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Measurement: Food\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S277227592400056X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Measurement: Food","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S277227592400056X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Characterization of lipid composition and physicochemical properties of clarified yak milk fat
In the present study, the samples of clarified milk fat (CMF) of yak species (Arunachali yak and yak-cow hybrid) were collected and analysed for physicochemical parameters, colour values, fatty acid composition and triglyceride profile, and FT-IR characteristics. The obtained results showed that CMF contains a variable amount of moisture (0.25 %–20.28 %), free fatty acid (0.12–2.03 % oleic acid), peroxide values (0.30–1.20 meq.O2/kg fat), Reichert Meissl value (19.06–23.54) and Butyro-Refractrometer reading (43.03–44.47). The colour value (L*, a*, b*) varied with altitude level and region significantly (p < 0.05). The regional variations in triglycerides and fatty acid profile of CMF were also found significantly (p < 0.05). The preliminary data of FT-IR spectra of all samples showed almost similar functional groups but slight difference in the absorbance as well as peaks in the finger print region.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
