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

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