ASSESMENT OF FATTY ACID COMPOSITION IN INDUSTRIAL PASTURIZED CREAM IN SOUTHERN PART OF IRAN

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NAJI M.H.; SHAHIDI F.; MORTAZAVI S.A.; KOCHAKI A.; ESKANDARI H.

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Journal: Journal of Food Technology and Nutrition Year:2018 | Volume:15 | Issue:3 (59) Page(s): 73-84

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Title

ASSESMENT OF FATTY ACID COMPOSITION IN INDUSTRIAL PASTURIZED CREAM IN SOUTHERN PART OF IRAN

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Keywords

FATTY ACIDQ1

GAS CHROMATOGRAPHYQ1

METHYL ESTERSQ2

PASTEURIZEDQ1

Abstract

Introduction: Cream structure consists of various quantities of short chained FATTY ACIDs. Some of the FATTY ACIDs are branched and some are conjugated and some are nonconjugated with even or odd carbon numbers. A number of unusual FATTY ACIDs namely cyclohexyl FATTY ACIDs among others have been identified.Materials and Methods: In this research cream with 30% fat content was produced, PASTEURIZED and packed from the milk delivered to three plants on southern part of Iran. Samples were collected every three hours after production and three and six days later and investigated regarding the FATTY ACID composition and profile using gas liquid chromatography.Results: The results indicated that the FATTY ACID composition of the samples differentiated from each other based on the diet and feed consumed. However differences were observed among some FATTY ACIDs namely palmitic, conjugated and tran acids.Conclusion: The FATTY ACID composition of creams indicated differences at p≤0.05 level. This study showed that among the species, composition of fat and FATTY ACIDs are not constant and uniform.

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APA: Copy

NAJI, M.H., SHAHIDI, F., MORTAZAVI, S.A., KOCHAKI, A., & ESKANDARI, H.. (2018). ASSESMENT OF FATTY ACID COMPOSITION IN INDUSTRIAL PASTURIZED CREAM IN SOUTHERN PART OF IRAN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 15(3 (59) ), 73-84. SID. https://sid.ir/paper/143118/en

Vancouver: Copy

NAJI M.H., SHAHIDI F., MORTAZAVI S.A., KOCHAKI A., ESKANDARI H.. ASSESMENT OF FATTY ACID COMPOSITION IN INDUSTRIAL PASTURIZED CREAM IN SOUTHERN PART OF IRAN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2018;15(3 (59) ):73-84. Available from: https://sid.ir/paper/143118/en

IEEE: Copy

M.H. NAJI, F. SHAHIDI, S.A. MORTAZAVI, A. KOCHAKI, and H. ESKANDARI, “ASSESMENT OF FATTY ACID COMPOSITION IN INDUSTRIAL PASTURIZED CREAM IN SOUTHERN PART OF IRAN,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 15, no. 3 (59) , pp. 73–84, 2018, [Online]. Available: https://sid.ir/paper/143118/en

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