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한국식품과학회지
→ 한국식품과학회지2019 ; 51(1): 1-6
Comparison of physicochemical characteristics of horse fat, lard, and beef-tallow
감압추출마유(horse fat) 및 시판 돈지와 우지의 이화학적 특성 비교
Youn Hyung Park1, Man Jae Cho2, and Hyun Jung Kim1,*
1Department of Food Bioengineering, Jeju National University, 2Jeju Special Self-Governing Province Institute of Health and Environment Research
박윤형1·조만재2·김현정1,*
1제주대학교 식품생명공학과, 2제주특별자치도 보건환경연구원
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, ΔE 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 α-tocopherol. The contents of γ-tocopherol in Jeju and Halla horse fat, lard, and beeftallow were 7.08, 4.57, 2.13, and 1.91 mg/kg, respectively. Palmitoleic acid (C16:1) 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.
KEYWORD
Horse fat, animal fat, physicochemical properties, fatty acid composition, tocopherol
한국식품과학회지 2019 Feb; 51(1): 1 - 6
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