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KMID : 0380620190510010001
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 1 p.1 ~ p.6
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Comparison of physicochemical characteristics of horse fat, lard, and beef-tallow
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Park Youn-Hyung
Cho Man-Jae
Kim Hyun-Jung
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Abstract
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Horse fat was vacuum-extracted from fatty tissues of Jeju and Halla horse meat and their physicochemical properties were compared to those of commercial lard and beef-tallow. For color, ΔE was found to be decreased when crystallized. Although acid values of horse fat were higher than those of lard and beef-tallow, p-anisidine and totox values were lower. The iodine value of beef-tallow was the lowest (44.61), and those of horse fat and lard were similar (57.53- 57.74). Only horse fat contained α-tocopherol. The contents of γ-tocopherol in Jeju and Halla horse fat, lard, and beeftallow were 7.08, 4.57, 2.13, and 1.91 mg/kg, respectively. Palmitoleic acid (C16:1) was found in horse fat. Melting and crystallization curves of horse fat displayed two endothermic and exothermic peaks which were differentiated from lard and beef-tallow. These results indicated that horse fat demonstrates different physicochemical properties compared to lard and beef-tallow, when applied to various types of lipid products.
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KEYWORD
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Horse fat, animal fat, physicochemical properties, fatty acid composition, tocopherol
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