Naslov
The physical characteristics of sheep fats of different origin

Autori
Čorbo, Selma ; Štrucelj, Dubravka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting / Tripalo, Branko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2001, CD-ROM, FT/PP_61

Skup
4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Sažetak
The physical characteristics of sheep fats from controlled breeding in Central Bosnia area were compared with commercial samples of lamb and sheep fats as well as some other fats of animal ( beef tallow, lard) and vegetable origin ( palm fat, hydrogenated vegetable fat). The basic samples of sheep fats were obtained by process of dry rendering of kidney fatty tissue of two breeds (Pramenka and crossbreeds) of different age and sex from two localities. The following physical characteristics were selected for presentation: melting pointss, dripping points, congeal points and congeal test (D°C/ Dmin) as well as cooling curves. For some commercial samples the content of solid triglycerides was also determined by NMR methods at temperature of 20 °C and 25 °C. Melting points of lamb fats as well of sheep fats were rather higher than of solid vegetable fats and lard, being somewhat lower than melting points of tallow. This parameter was statistically significant on the age of the animal: lamb fats had lower melting points then sheep fats. There were the same relations with dripping points and congeal points, too. On the basis of the whole cooling curves it could be concluded that lamb fats as well as sheep fats did not express the properties of plastic fats and could be classified as short ones. Therefore they can be used in the fields and products where currently only beef tallow is used.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA