Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats

Authors : Jamila SMANALİEVA, Zhyldyzai OZBEKOVA, Asylbek KULMYRZAEV, Peter FİSCHER

Pages : 24-33

View : 21 | Download : 11

Publication Date : 2019-06-18

Article Type : Research Paper

Abstract :The objective of this paper was to study the fatty acid composition, and thermal and rheological behavior of Kyrgyz yak insert ignore into journalissuearticles values(Bos grunniens); visceral fats compared to visceral fats of cow insert ignore into journalissuearticles values(Bos taurus); and horse insert ignore into journalissuearticles values(Equus caballus );. The result of the stud у revealed that the content of saturated fatty acids insert ignore into journalissuearticles values(SFA); in yak fat was higher than those of unsaturated fatty acids insert ignore into journalissuearticles values(UFA); insert ignore into journalissuearticles values(about 58.3 and 38.0 %, respectively);. The UFA content in yak fat was higher compared to cow fat insert ignore into journalissuearticles values(about 27.1 %); and lower than that of horse fat insert ignore into journalissuearticles values(about 60.0 %);. The melting temperatures determined using DSC were found to be 55.18±0.71, 54.98±3.01, 37.60±1.92 °C for yak, cow and horse fat, respectively. These results were close to the solid-liquid transition temperature determined by oscillation rheology insert ignore into journalissuearticles values(52.20±0.89 °C for yak, 53.56±3.53 °C for cow and 33.7±1.84 °C for horse fat);. Rotational rheological measurements at 35 °C have shown that yak fat had shear thinning flow behavior with high a viscosity of 226 mPas compared to horse fat, which has Newtonian flow behavior with a viscosity of about 36 mPas insert ignore into journalissuearticles values(γ=100s -1 );. Results on properties obtained in this study will help to understand the contribution of yak fats to the structural properties of new products with these alternative fat sources.
Keywords : Yak fat, fatty acids, rheology, flow behavior, melting