Determination of bovine tallow in butter using a comprehensive method

Z. Nilchian; M. R. Ehsani; Z. Piravi-Vanak; H. Bakhoda

doi:10.3989/gya.1051182

Autores/as

Z. Nilchian Department of Food Science and Technology, Science and Research Branch, Islamic Azad University https://orcid.org/0000-0002-7026-8972
M. R. Ehsani Department of Food Science and Technology, Science and Research Branch, Islamic Azad University https://orcid.org/0000-0002-5999-1238
Z. Piravi-Vanak Research Department of Food Technology and Agricultural Products, Standard Research Institute of Iran https://orcid.org/0000-0002-0771-3041
H. Bakhoda Department of Agricultural Mechanization, Science and Research Branch, Islamic Azad University https://orcid.org/0000-0002-5681-9539

DOI:

https://doi.org/10.3989/gya.1051182

Palabras clave:

Ácido graso, Esteroles, Mantequilla pura, Sebo bovino, Triacilgliceroles

Resumen

La detección de grasas animales, como el sebo en mantequilla, utilizando criterios estándares es más difícil que las grasas vegetales y esto probablemente se puede evaluar mediante la recopilación de métodos de evaluación y mediante un enfoque completo. En el diseño experimental de esta investigación, se evaluaron las características composicionales como los ácidos grasos, esteroles y triacilgliceroles junto con los índices fisicoquímicos convencionales, en mantequilla mezclada con un porcentaje diferente de sebo (0–15% p/p). Mediante un aumento de menos del 5% (p/p) de contenido de sebo bovino en mantequilla, las pruebas fisicoquímicas, los esteroles y los ácidos grasos no pudieron indicar el nivel de adulteración, pero sí lo hizo la relación de ácidos grasos C_6+8+10+12/C₁₈, la relación de triacilgliceroles C₅₂C₅₀; C₅₂/C₄₈; C₅₂/C₄₆; los valores de S1, S3, S5 en la ecuación y los triacilgliceroles C52. Además, el uso sucesivo de ácidos grasos y triacilgliceroles dio como resultado la capacidad de determinar la adulteración en la mantequilla, incluido el sebo bovino por encima del 1% (p/p).

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Citas

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