| Autor: |
WANG Chong, WANG Qiao-jun, MA Guo-li, ZHANG Yi-xian, JIN Jun, WU Gang-cheng |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Liang you shipin ke-ji, Vol 31, Iss 3, Pp 91-97 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1007-7561 |
| DOI: |
10.16210/j.cnki.1007-7561.2023.03.013 |
| Popis: |
To smelt beef tallow by using 1 000 kg as the mass of each sample of beef fat, and the fatty acid composition of the obtained butter including perirenal fat, abdominal fat and segmented fat was analyzed by gas chromatography (GC), and the volatile flavor components were detected by gas chromatography-olfactory mass spectrometry (GC-O-MS). The results showed that the saturated fatty acids (SFA) of the three kinds of beef tallow were mainly palmitic acid and stearic acid, and the unsaturated fatty acids (UFA) were mainly oleic acid. In addition, there was no significant difference (P>0.05) in palmitic acid content among three kinds of beef tallow. Although there were no significant differences in the stearic acid and oleic acid contents between perirenal tallow and belly tallow (P>0.05), there were significant differences in the stearic acid and oleic acid contents between partitioned tallow and waist oil and belly tallow (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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