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http://dx.doi.org/10.9721/KJFST.2019.51.1.1

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

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)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.1, 2019 , pp. 1-6 More about this Journal
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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Times Cited By KSCI : 6  (Citation Analysis)
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