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Comparison of physicochemical characteristics of horse fat, lard, and beef-tallow

감압추출마유(horse fat) 및 시판 돈지와 우지의 이화학적 특성 비교

  • Park, Youn Hyung (Department of Food Bioengineering, Jeju National University) ;
  • Cho, Man Jae (Jeju Special Self-Governing Province Institute of Health and Environment Research) ;
  • Kim, Hyun Jung (Department of Food Bioengineering, Jeju National University)
  • 박윤형 (제주대학교 식품생명공학과) ;
  • 조만재 (제주특별자치도 보건환경연구원) ;
  • 김현정 (제주대학교 식품생명공학과)
  • Received : 2018.10.31
  • Accepted : 2018.12.13
  • Published : 2019.02.28

Abstract

Horse fat was vacuum-extracted from fatty tissues of Jeju and Halla horse meat and their physicochemical properties were compared to those of commercial lard and beef-tallow. For color, ${\Delta}E$ was found to be decreased when crystallized. Although acid values of horse fat were higher than those of lard and beef-tallow, p-anisidine and totox values were lower. The iodine value of beef-tallow was the lowest (44.61), and those of horse fat and lard were similar (57.53-57.74). Only horse fat contained ${\alpha}-tocopherol$. The contents of ${\gamma}-tocopherol$ in Jeju and Halla horse fat, lard, and beef-tallow were 7.08, 4.57, 2.13, and 1.91 mg/kg, respectively. Palmitoleic acid ($C_{16:1}$) was found in horse fat. Melting and crystallization curves of horse fat displayed two endothermic and exothermic peaks which were differentiated from lard and beef-tallow. These results indicated that horse fat demonstrates different physicochemical properties compared to lard and beef-tallow, when applied to various types of lipid products.

Keywords

Horse fat;animal fat;physicochemical properties;fatty acid composition;tocopherol

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Fig. 1. Melting curves (I) and crystallization curves (II) for Jeju-horse fat (A), Halla-horse fat (B), lard (C) and beef-tallow (D)

Table 1. Hunter’s color values of four different animal fats

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Table 2. Chemical characteristics of four different animal fats

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Table 3. Tocopherol contents of four different animal fats

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Table 4. Fatty acid composition of four different animal fats

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Acknowledgement

Supported by : 제주대학교

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