QUALITATIVE EVALUATION OF IRANIAN MUTTON TALLOW. AS A SOURCE OF EDIBLE FAT

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GHARACHOURLOU M.; GHAVAMI M.; ABROUMAND P.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Year:2005 | Volume:11 | Issue:3 Page(s): 21-30

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Title

QUALITATIVE EVALUATION OF IRANIAN MUTTON TALLOW. AS A SOURCE OF EDIBLE FAT

Author(s)

GHARACHOURLOU M. | GHAVAMI M. | ABROUMAND P. | Issue Writer Certificate

Keywords

MUTTON TALLOWQ4

QUALITATIVE EVALUATIONQ2

PHYSICAL AND CHEMICAL ANALYSISQ4

Abstract

MUTTON TALLOW was obtained by dry rendering of the Iranian sheep tail fat. The extracted fat was subjected to series of physical and chemical tests consisting of nonsaponifiable matter, cholesterol and free fatty acid contents, melting point, refractive index, peroxide value, iodine value, specification value, colour, induction period measurement, fatty acid analysis and composition. The results of peroxide value and free fatty acid content indicated the efficiency of the fat extraction method with respect to hydrolysis and auto-oxidation. Sterol composition indicated that cholesterol was the major sterol (330mg/100g) with traces of phytosterol. Fatty acid profile of tallow showed that oleic and palmitic acids were the predominant acids present. Although tallow with respect to its melting point and saturated fatty acid content is similar to the hydrogenated fat it might be considered a superior product due to the absence of trans and conjugated isomers, therefore it might replace the hydrogenated fat in different products or used as common oil in food industry after reduction of cholesterol and fractionation.

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APA: Copy

GHARACHOURLOU, M., GHAVAMI, M., & ABROUMAND, P.. (2005). QUALITATIVE EVALUATION OF IRANIAN MUTTON TALLOW. AS A SOURCE OF EDIBLE FAT. JOURNAL OF AGRICULTURAL SCIENCES, 11(3), 21-30. SID. https://sid.ir/paper/7811/en

Vancouver: Copy

GHARACHOURLOU M., GHAVAMI M., ABROUMAND P.. QUALITATIVE EVALUATION OF IRANIAN MUTTON TALLOW. AS A SOURCE OF EDIBLE FAT. JOURNAL OF AGRICULTURAL SCIENCES[Internet]. 2005;11(3):21-30. Available from: https://sid.ir/paper/7811/en

IEEE: Copy

M. GHARACHOURLOU, M. GHAVAMI, and P. ABROUMAND, “QUALITATIVE EVALUATION OF IRANIAN MUTTON TALLOW. AS A SOURCE OF EDIBLE FAT,” JOURNAL OF AGRICULTURAL SCIENCES, vol. 11, no. 3, pp. 21–30, 2005, [Online]. Available: https://sid.ir/paper/7811/en

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