Analytical approaches for discriminating native lard from other animal fats
نویسندگان
چکیده
Establishing the distinguishable characteristics of lard from other common animal fats might be helpful for authentication initiatives in foods and feeds. In this study, fatty acid triacylglycerol compositions, thermal spectroscopic native (NL), respectively, were compared with those beef tallow (BT), mutton (MT), chicken fat (CF) by using gas liquid chromatography (GLC), high-performance (HPLC), differential scanning calorimetry (DSC). GLC analysis showed that comparison overall data not suitable discrimination different fats, but use principal component percent palmitic enrichment factor [PAEF (%)] calculations useful. HPLC NL displayed a TAG profile, which was quite either BT or MT, appeared to closely similar CF. Results DSC both melting crystallization curves remarkably fats.
منابع مشابه
Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis
The composition of triacylglycerol (TAG) for the differentiation of lard and other animal fats (beef, mutton, and chicken fats) as well as cod liver oil (CLO) has been investigated using high performance liquid chromatography with refractive index detector. The authenticity of the used samples was determined based on their fatty (FA) acid profiles. FA compositions of the studied fats and oils w...
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ژورنال
عنوان ژورنال: Italian Journal of Food Science
سال: 2021
ISSN: ['2239-5687', '1120-1770']
DOI: https://doi.org/10.15586/ijfs.v33i1.1962