Physicochemical properties of a new structural lipid from the enzymatical incorporation of flaxseed oil into mutton tallow
文献类型： 外文期刊
作者： Liu, Jun 1 ; Zhang, Weiyi 1 ; Liu, Dunhua 1 ; Zhang, Wei 4 ; Ma, Lu 5 ; Wang, Shuzhe 1 ;
作者机构： 1.Ningxia Univ, Sch Agr, Yinchuan 750021, Ningxia, Peoples R China
2.Ankang Univ, Sch Modern Agr & Biotechnol, Ankang 725000, Shanxi, Peoples R China
3.Ningxia Univ, Sch Food & Wine, Agr Prod Anal & Safety Lab, Yinchuan 750021, Ningxia, Peoples R China
4.Guyuan Branch Ningxia Acad Agr & Forestry Sci, Guyuan 756000, Ningxia, Peoples R China
5.Shizuishan Inst Ind & Trade, Dept Business Management, Shizuishan 753000, Ningxia, Peoples R China
关键词： Structured lipid; Transesterification; Fatty acids; Rheological properties; Volatile compounds
期刊名称：HELIYON （ 影响因子：3.776； 五年影响因子：3.752 ）
ISSN：
年卷期： 2022 年 8 卷 6 期
页码：
收录情况： SCI
摘要： This study evaluated the physio-chemical properties of a structural lipid (SL) obtained by the enzymatical incorporation of flaxseed oil into mutton tallow (MT). By measuring the melting point, colour, safety, fatty acids, apparent viscosity, shear stress and volatile compounds of the samples, the results showed that compared to MT, SL exhibited lower L*(lightness) value, melting point, apparent viscosity and shear stress (p < 0.05). Noteworthy, the Saturated fatty acids (SFA)content of MT was reduced from 61.46% to 25.49% (p < 0.05), although SL was found to be more prone to oxidation during storage. The clearest discrepancy in volatile compounds was the increase of heterocyclic compounds in SL. In summary, improving the edible properties of animal fats by adding vegetable oils is an effective solution, and SL may have a great potential to be developed into a high-quality product with improved nutritional composition of animal fat.
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