Characterizing quality of rendered duck fat compared to other fats and oils

被引：5

作者：

Gong, Yuansheng ^{[1
]}

Weber, Peter F. ^{[1
]}

Richards, Mark P. ^{[1
]}

机构：

[1] Univ Wisconsin, Dept Anim Sci, Meat Sci & Muscle Biol Lab, Madison, WI 53706 USA

来源：

JOURNAL OF FOOD QUALITY | 2007年 / 30卷 / 02期

关键词：

D O I：

10.1111/j.1745-4557.2007.00113.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The characteristics of rendered duck fat (RDF) were compared to commercial sources of soybean oil, lard, tallow, butter and olive oil. RDF was highly susceptible to lipid oxidation during storage compared to the other fats and oils. However 0.005% tert-butyl hydroquinone delayed the onset of lipid oxidation to an extent that was comparable to the lag phase observed in the commercial fats and oils. Positive attributes of RDF included a relatively high oleic acid content and low saturated fat content. Undesirable attributes of RDF included a lack of conjugated linoleic acid (CLA) and intermediate levels of trans fatty acids (TFA) compared to the other lipid sources. Decreasing the time and temperature of rendering decreased the TFA content in RDF. Around one-half of the TFA content in RDF was vaccenic acid which is converted to CLA after ingestion.

引用

页码：169 / 186

页数：18

共 50 条

[21] NEW KINDS OF VANASPATI, MARGARINE AND FOOD FATS BY INTER-ESTERIFICATION OF SAL FAT WITH OTHER LIQUID OILS
ADHIKARI, S
DASGUPTA, J
CHAKRABARTY, MM
BHATTACHARYYA, DK
FETTE SEIFEN ANSTRICHMITTEL, 1982, 84 (04): : 146 - 149
[22] THE ESTIMATION OF HORSE-FAT IN ADMIXTURE WITH OTHER FATS
DALLEY, RA
ANALYST, 1950, 75 (891) : 336 - 338
[23] Application of Acidulants to Control Salmonella spp. in Rendered Animal Fats and Oils with Different Levels of Unsaturation
Dhakal, Janak
Aldrich, Charles G.
ANIMALS, 2023, 13 (08):
[24] INFLUENCE OF FATS AND OILS REFINING AND TRANSFORMATION ON THEIR QUALITY STABILITY
FAUR, L
REVUE FRANCAISE DES CORPS GRAS, 1989, 36 (06): : 265 - 270
[25] A SIMPLE METHOD FOR THE IMPROVEMENT OF THE KEEPING QUALITY OF OILS AND FATS
BERTRAM, SH
WYNIA, GM
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1952, 29 (12) : 629 - 631
[26] Fats and oils in the Congo Basin: Characterization, biodiversity and quality
Silou, Thomas
OCL-OILSEEDS AND FATS CROPS AND LIPIDS, 2014, 21 (02)
[27] EFFECT OF SHIPPING ON QUALITY OF SEEDS, MEALS, FATS, AND OILS
SPENCER, MR
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (06) : 238 - 240
[28] EFFECT OF DIETARY FATS AND OILS ON BROILER PERFORMANCE AND ABDOMINAL FAT COMPOSITION
PAN, PR
DILWORTH, BC
DAY, EJ
CHEN, TC
POULTRY SCIENCE, 1977, 56 (05) : 1744 - 1745
[29] A LIMITED SURVEY OF FATS AND OILS COMMERCIALLY USED FOR DEEP FAT FRYING
THOMPSON, JA
PAULOSE, MM
REDDY, BR
KRISHNAMURTHY, RG
CHANG, SS
FOOD TECHNOLOGY, 1967, 21 (3A) : 405 - +
[30] REVIEW OF LITERATURE ON FATS, OILS AND SOAPS - FAT LITERATURE REVIEW COMMITTEE
PISKUR, MM
OIL AND SOAP, 1945, 22 (04): : 84 - 100

← 1 2 3 4 5 →