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

Year 2019, Volume: 7 Issue: 1, 24 - 33, 18.06.2019

Abstract



The objective of this paper was to
study the fatty acid composition, and thermal and rheological behavior of
Kyrgyz yak (Bos grunniens)
visceral fats compared to visceral fats of cow (Bos taurus) and horse (Equus
caballus
). The result of the stud
у
revealed that the content of saturated fatty acids (SFA) in yak fat was higher
than those of unsaturated fatty acids (UFA) (about 58.3 and 38.0 %,
respectively). The UFA content in yak fat was higher compared to cow fat (about
27.1 %) and lower than that of horse fat (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 (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 (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
.



Supporting Institution

Kyrgyz-Turkish Manas University

References

  • [1] Rios, R.V., Pessanha M. D. F., de Almeida, P. F., Vienna, C. L.,  Lannes, S. C., “Application of fats in some food products”, LWT- Food Science and Technology, 34, (2014), 3-15.
  • [2] Casimir, C. A.,  David, B. M. (2002). Food Lipids. New York: Marcel Dekker.
  • [3] Wang, Q., Zhao, X., Ren, Y., Fan, E., Chang, H.,  Wu, H., “Effects of high-pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (Poephagus grunniens) body fat”, Meat Science, 94, (2013), 489–494.
  • [4] Rule, D. C., Smith, S. B.,  Romans, J. R., “Fatty acid composition of muscle and adipose tissue of meat animals”, in The biology of fat in meat animals-Current advances, S. B. Smith,  D. R. Smith, Eds. Champaign: American Society of Animal Science, 1995, pp. 144-165.
  • [5] Coltro, W. K. T., Ferreira, M. M. C., Macedo, F. A. F., Oliveira, C. C., Visentainer, J. V., Souza, N. E.,  Matsushita, M., “Correlation of animal diet and fatty acid content in young goat meat by gas chromatography and chemometrics”, Meat Science 71, (2005), 358–363.
  • [6] Marikkar, J. M. N., Ghazali, H. M., Che Man, Y. B.,  Lai, O. M., “The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil”, Food Research International, 35, (2002), 1007-1014.
  • [7] Yılmaz, M.T., Karakaya, M.,  Aktaş, N., “Composition and thermal properties of cattle fats”, European Journal of Lipid Science and Technology, 112, (2010), 410–416.
  • [8] Yanty, N. A., Marikkar, J. M., Man, Y. B.,  Long, K., “Composition and thermal analysis of lard stearin and lard olein”, Journal of Oleo Science, 60(7), (2011), 333-338.
  • [9] Budryn, G., Nebesny, E.,  Zyzelewicz, D. “Oxidative stability of lard and sunflower oil supplemented with coffee extracts under elastic conditions”, Grasas Y Aceites, 62(2), (2011), 155-161.
  • [10] Narine, S. S.,  Marangoni, A. G., “Microscopic and rheological studies of fat crystal networks”, Journal of Crystal Growth, 198, (1999), 1315–1319.
  • [11] Narine, S. S.,  Marangoni, A. G., “Elastic modulus as an indicator of macroscopic hardness of fat crystal networks”, LWT - Food Science and Technology, 34, (2001), 33–40.
  • [12] Rousseau, D.,  Marangoni, A. G., “The effects of interesterification on physical and sensory attributes of butterfat and butterfat- canola oil spreads”, Food Research International, 31, (1999), 381–388.
  • [13] Tang, D.,  Marangoni, A. G., “Microstructure and fractal analysis of fat crystal networks”, Journal of the American Oil Chemists' Society, 83(5), (2006), 377-388.
  • [14] Pe´rez-Martinez, J. D., Reyes-Hernandez, J., Dibildox-Alvarado, E.,  Toro-Vazquez, J. F., “Physical Properties of Cocoa Butter/Vegetable Oil Blends Crystallized in a Scraped Surface Heat Exchanger”, Journal of the American Oil Chemists' Society, 89, (2012), 199–209.
  • [15] Hildebrandt, N.,  Senge, B., “Structure examinations of lard and goose dripping and spreadable fermented sausage”, Fleischwirtschaft, 85(7), (2005), 91-96.
  • [16] Tipvarakarnkoon, T., Blochwitz, R.,  Senge, B., “Rheological properties and phase change behaviors of coconut fats and oils”, Annual transactions of the Nordic rheology society, 16, (2008), 1-7.
  • [17] Alymbekov, K. A. “The meat of yak”, Bishkek: Insanat, 2007.
  • [18] Wiener, G., Jianlin, H.,  Ruijin, L., “The Yak”, Bangkok: RAP Publication, 2003.
  • [19] Alymbekov, K. A., “Production of yak meat of the competitive quality is the criteria of the economic development of mountainous Kyrgyzstan”, News of universities, 2, (2002), 153-156.
  • [20] Thu, T. N. D, Leslie, D. T., Michael, L. G., Brooks, J. C., Kristine, Y. P.,  Boylan, L. M., “Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry”, Comprehensive Reviews in Food Science and Food Safety, 10, (2011), 269-289.
  • [21] Wang, Q., Wu, J. P., Zhang, S. G., Zhang, Y. B., Zhang, H. X.,  Fan, E., “GC analysis of the fatty acid composition of yak kidney”, Chromatographia, 69(1-2), (2009), 139-143.
  • [22] Methods of analysis and sampling. CAC / GL 50-2004. Methodical guidelines for sampling. Codex Alimentarius, 2007.
  • [23] Meat and meat products. Methods of sampling. ISO 3100-1-91. 1991.
  • [24] David, F., Sandra, P., & Wylie, P. L., “Improving the analysis of fatty acid methyl esters using retention time locked methods and retention time databases: Application (Agilent Technologies – 5988-5871EN)”, 2003.
  • [25] David, F., Sandra, P.,  Vickers A. K., “Column Selection for the analysis of fatty acid methyl esters: Application (Agilent Technologies – 5989-3760EN)”, 2005.
  • [26] Lecomte-Beckers, J., Rassili, A., Carton, M., Robelet, M.,  Koeune, R., “Study of the Liquid Fraction and Thermophysical Properties of Semi-Solid Steels and Application to the Simulation of Inductive Heating for Thixoforming”, in Advanced Methods in Material Forming, D. Banabic, Ed. Berlin: Springer, 2007, pp. 321-347
  • [27] Rosenthal, A. J., “Food texture: measurement and perception”. Gaithersburg: Aspen Publishers, Inc., (1999).
  • [28] Rao, A. M., “Rheology of Fluid and Semisolid Foods. Principles and Applications”. New York: Springer, 2007.
  • [29] Yanty, N., Nazrim, M., Shuhaimi, M.,  Miskandar, M. S, “Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB). International Journal of Food Properties”, 20(2), (2017), 465-474.
  • [30] Lisitsyn, A. B., Chernukha, I. M.,  Ivankin, A. N, “Comparative study of fatty acid composition of meat material from various animal species”, Scientific Journal of Animal Science, 2(5), (2013), 124-131.
  • [31] Liu, C., Jin, G., Luo, Z., Li, S., Sun, S., Li, Y.,  Ma, M., “Chinese yak and yellow cow exhibit considerable differences in tissue content of squalene, tocopherol, and fatty acids”, European Journal of Lipid Science and Technology, 117 (6), (2015), 899-902.
  • [32] Tonial, I. B., Aguiar, A. C., Oliveira, C. C., Bonnafé, E. G., Visentainer, J. V.,  de Souza, N. E., “Fatty acid and cholesterol content, chemical composition and sensory evaluation of horse meat”, South African Journal of Animal Science, 39, (2009), 328-332
  • [33] Tan, C. P.,  Che Man, Y. B., “Differential Scanning Calorimetric Analysis of Edible Oils: Comparison of Thermal Properties and Chemical Composition”, Journal of the American Oil Chemists' Society, 77(2), (2000), 144-157.
  • [34] Berg, J. M., Tymoczko, J. L.,  Stryer, L., Biochemistry, New York: W. H. Freeman, 2002.
  • [35] Travnicek, P., Krcalova, E.,  Vitez, T., “Rheopectic Behavior of Rendered Fat”, Polish Journal of Environmental Studies, 22(5), (2013), 1499-1504.
  • [36] Capelli, A., Martins, P. J. R., Gabas, A. L.,  Telis-Romero, J. “Influence of Temperature in Rheological Properties of Bovine Fat – Alternative Source For Biodiesel Production”, Proceedings of the 2nd Brazilian Bioenergy Science and Technology (BBEST), 2014.
  • [37] López-Martínez, A., Morales-Rueda, J. A., Dibildox-Alvarado, E., Charó-Alonso, M. A., Marangoni, A. G.,  Toro-Vazquez, J. F., “Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil”, Food Research International, 64, (2014), 946–957.

Investigation of Fatty Acid Composition, Thermal and Rheological Behavior of Yak, Cow and Horse Fats

Year 2019, Volume: 7 Issue: 1, 24 - 33, 18.06.2019

Abstract

The
objective of this paper was
to study the fatty acid composition, and thermal and rheological
behavior of
Kyrgyz yak (Bos
grunniens)
visceral fats compared to visceral fats of cow (Bos taurus) and horse (Equus caballus). The result of the stud
у revealed that the content of saturated fatty
acids (SFA) in yak fat was higher than those of unsaturated fatty acids (UFA)
(about 58.3 and 38.0 %, respectively). The UFA content in yak fat was higher
compared to cow fat (about 27.1 %) and lower than that of horse fat (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 (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 (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.

References

  • [1] Rios, R.V., Pessanha M. D. F., de Almeida, P. F., Vienna, C. L.,  Lannes, S. C., “Application of fats in some food products”, LWT- Food Science and Technology, 34, (2014), 3-15.
  • [2] Casimir, C. A.,  David, B. M. (2002). Food Lipids. New York: Marcel Dekker.
  • [3] Wang, Q., Zhao, X., Ren, Y., Fan, E., Chang, H.,  Wu, H., “Effects of high-pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (Poephagus grunniens) body fat”, Meat Science, 94, (2013), 489–494.
  • [4] Rule, D. C., Smith, S. B.,  Romans, J. R., “Fatty acid composition of muscle and adipose tissue of meat animals”, in The biology of fat in meat animals-Current advances, S. B. Smith,  D. R. Smith, Eds. Champaign: American Society of Animal Science, 1995, pp. 144-165.
  • [5] Coltro, W. K. T., Ferreira, M. M. C., Macedo, F. A. F., Oliveira, C. C., Visentainer, J. V., Souza, N. E.,  Matsushita, M., “Correlation of animal diet and fatty acid content in young goat meat by gas chromatography and chemometrics”, Meat Science 71, (2005), 358–363.
  • [6] Marikkar, J. M. N., Ghazali, H. M., Che Man, Y. B.,  Lai, O. M., “The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil”, Food Research International, 35, (2002), 1007-1014.
  • [7] Yılmaz, M.T., Karakaya, M.,  Aktaş, N., “Composition and thermal properties of cattle fats”, European Journal of Lipid Science and Technology, 112, (2010), 410–416.
  • [8] Yanty, N. A., Marikkar, J. M., Man, Y. B.,  Long, K., “Composition and thermal analysis of lard stearin and lard olein”, Journal of Oleo Science, 60(7), (2011), 333-338.
  • [9] Budryn, G., Nebesny, E.,  Zyzelewicz, D. “Oxidative stability of lard and sunflower oil supplemented with coffee extracts under elastic conditions”, Grasas Y Aceites, 62(2), (2011), 155-161.
  • [10] Narine, S. S.,  Marangoni, A. G., “Microscopic and rheological studies of fat crystal networks”, Journal of Crystal Growth, 198, (1999), 1315–1319.
  • [11] Narine, S. S.,  Marangoni, A. G., “Elastic modulus as an indicator of macroscopic hardness of fat crystal networks”, LWT - Food Science and Technology, 34, (2001), 33–40.
  • [12] Rousseau, D.,  Marangoni, A. G., “The effects of interesterification on physical and sensory attributes of butterfat and butterfat- canola oil spreads”, Food Research International, 31, (1999), 381–388.
  • [13] Tang, D.,  Marangoni, A. G., “Microstructure and fractal analysis of fat crystal networks”, Journal of the American Oil Chemists' Society, 83(5), (2006), 377-388.
  • [14] Pe´rez-Martinez, J. D., Reyes-Hernandez, J., Dibildox-Alvarado, E.,  Toro-Vazquez, J. F., “Physical Properties of Cocoa Butter/Vegetable Oil Blends Crystallized in a Scraped Surface Heat Exchanger”, Journal of the American Oil Chemists' Society, 89, (2012), 199–209.
  • [15] Hildebrandt, N.,  Senge, B., “Structure examinations of lard and goose dripping and spreadable fermented sausage”, Fleischwirtschaft, 85(7), (2005), 91-96.
  • [16] Tipvarakarnkoon, T., Blochwitz, R.,  Senge, B., “Rheological properties and phase change behaviors of coconut fats and oils”, Annual transactions of the Nordic rheology society, 16, (2008), 1-7.
  • [17] Alymbekov, K. A. “The meat of yak”, Bishkek: Insanat, 2007.
  • [18] Wiener, G., Jianlin, H.,  Ruijin, L., “The Yak”, Bangkok: RAP Publication, 2003.
  • [19] Alymbekov, K. A., “Production of yak meat of the competitive quality is the criteria of the economic development of mountainous Kyrgyzstan”, News of universities, 2, (2002), 153-156.
  • [20] Thu, T. N. D, Leslie, D. T., Michael, L. G., Brooks, J. C., Kristine, Y. P.,  Boylan, L. M., “Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry”, Comprehensive Reviews in Food Science and Food Safety, 10, (2011), 269-289.
  • [21] Wang, Q., Wu, J. P., Zhang, S. G., Zhang, Y. B., Zhang, H. X.,  Fan, E., “GC analysis of the fatty acid composition of yak kidney”, Chromatographia, 69(1-2), (2009), 139-143.
  • [22] Methods of analysis and sampling. CAC / GL 50-2004. Methodical guidelines for sampling. Codex Alimentarius, 2007.
  • [23] Meat and meat products. Methods of sampling. ISO 3100-1-91. 1991.
  • [24] David, F., Sandra, P., & Wylie, P. L., “Improving the analysis of fatty acid methyl esters using retention time locked methods and retention time databases: Application (Agilent Technologies – 5988-5871EN)”, 2003.
  • [25] David, F., Sandra, P.,  Vickers A. K., “Column Selection for the analysis of fatty acid methyl esters: Application (Agilent Technologies – 5989-3760EN)”, 2005.
  • [26] Lecomte-Beckers, J., Rassili, A., Carton, M., Robelet, M.,  Koeune, R., “Study of the Liquid Fraction and Thermophysical Properties of Semi-Solid Steels and Application to the Simulation of Inductive Heating for Thixoforming”, in Advanced Methods in Material Forming, D. Banabic, Ed. Berlin: Springer, 2007, pp. 321-347
  • [27] Rosenthal, A. J., “Food texture: measurement and perception”. Gaithersburg: Aspen Publishers, Inc., (1999).
  • [28] Rao, A. M., “Rheology of Fluid and Semisolid Foods. Principles and Applications”. New York: Springer, 2007.
  • [29] Yanty, N., Nazrim, M., Shuhaimi, M.,  Miskandar, M. S, “Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB). International Journal of Food Properties”, 20(2), (2017), 465-474.
  • [30] Lisitsyn, A. B., Chernukha, I. M.,  Ivankin, A. N, “Comparative study of fatty acid composition of meat material from various animal species”, Scientific Journal of Animal Science, 2(5), (2013), 124-131.
  • [31] Liu, C., Jin, G., Luo, Z., Li, S., Sun, S., Li, Y.,  Ma, M., “Chinese yak and yellow cow exhibit considerable differences in tissue content of squalene, tocopherol, and fatty acids”, European Journal of Lipid Science and Technology, 117 (6), (2015), 899-902.
  • [32] Tonial, I. B., Aguiar, A. C., Oliveira, C. C., Bonnafé, E. G., Visentainer, J. V.,  de Souza, N. E., “Fatty acid and cholesterol content, chemical composition and sensory evaluation of horse meat”, South African Journal of Animal Science, 39, (2009), 328-332
  • [33] Tan, C. P.,  Che Man, Y. B., “Differential Scanning Calorimetric Analysis of Edible Oils: Comparison of Thermal Properties and Chemical Composition”, Journal of the American Oil Chemists' Society, 77(2), (2000), 144-157.
  • [34] Berg, J. M., Tymoczko, J. L.,  Stryer, L., Biochemistry, New York: W. H. Freeman, 2002.
  • [35] Travnicek, P., Krcalova, E.,  Vitez, T., “Rheopectic Behavior of Rendered Fat”, Polish Journal of Environmental Studies, 22(5), (2013), 1499-1504.
  • [36] Capelli, A., Martins, P. J. R., Gabas, A. L.,  Telis-Romero, J. “Influence of Temperature in Rheological Properties of Bovine Fat – Alternative Source For Biodiesel Production”, Proceedings of the 2nd Brazilian Bioenergy Science and Technology (BBEST), 2014.
  • [37] López-Martínez, A., Morales-Rueda, J. A., Dibildox-Alvarado, E., Charó-Alonso, M. A., Marangoni, A. G.,  Toro-Vazquez, J. F., “Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil”, Food Research International, 64, (2014), 946–957.
There are 37 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Research Article
Authors

Jamila Smanalieva 0000-0002-3929-4291

Zhyldyzai Ozbekova 0000-0002-2471-5006

Asylbek Kulmyrzaev This is me 0000-0003-3375-2818

Peter Fischer This is me 0000-0003-3242-9867

Publication Date June 18, 2019
Published in Issue Year 2019 Volume: 7 Issue: 1

Cite

APA Smanalieva, J., Ozbekova, Z., Kulmyrzaev, A., Fischer, P. (2019). Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats. MANAS Journal of Engineering, 7(1), 24-33.
AMA Smanalieva J, Ozbekova Z, Kulmyrzaev A, Fischer P. Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats. MJEN. June 2019;7(1):24-33.
Chicago Smanalieva, Jamila, Zhyldyzai Ozbekova, Asylbek Kulmyrzaev, and Peter Fischer. “Investigation of Fatty Acid Composition, Thermal and Rheological Behavior of Yak, Cow and Horse Fats”. MANAS Journal of Engineering 7, no. 1 (June 2019): 24-33.
EndNote Smanalieva J, Ozbekova Z, Kulmyrzaev A, Fischer P (June 1, 2019) Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats. MANAS Journal of Engineering 7 1 24–33.
IEEE J. Smanalieva, Z. Ozbekova, A. Kulmyrzaev, and P. Fischer, “Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats”, MJEN, vol. 7, no. 1, pp. 24–33, 2019.
ISNAD Smanalieva, Jamila et al. “Investigation of Fatty Acid Composition, Thermal and Rheological Behavior of Yak, Cow and Horse Fats”. MANAS Journal of Engineering 7/1 (June 2019), 24-33.
JAMA Smanalieva J, Ozbekova Z, Kulmyrzaev A, Fischer P. Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats. MJEN. 2019;7:24–33.
MLA Smanalieva, Jamila et al. “Investigation of Fatty Acid Composition, Thermal and Rheological Behavior of Yak, Cow and Horse Fats”. MANAS Journal of Engineering, vol. 7, no. 1, 2019, pp. 24-33.
Vancouver Smanalieva J, Ozbekova Z, Kulmyrzaev A, Fischer P. Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats. MJEN. 2019;7(1):24-33.

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