Dan Zhang, Tong Wang, Guolong Yang, Jingbo Hu, Pengcheng Meng, Wei Liu
{"title":"羊脂与牛脂的成分、热和微结构特性对比","authors":"Dan Zhang, Tong Wang, Guolong Yang, Jingbo Hu, Pengcheng Meng, Wei Liu","doi":"10.1002/ejlt.202400037","DOIUrl":null,"url":null,"abstract":"<p>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 <i>trans</i> 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.</p><p><i>Practical Application</i>: 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.</p>","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":"{\"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\":\"<p>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 <i>trans</i> 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.</p><p><i>Practical Application</i>: 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.</p>\",\"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}","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}
Composition, thermal, and microstructural characteristics of mutton tallows in comparison with beef tallows
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.
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).
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
