جزءبه‌جزءسازی دو مرحله‌ای چربی‌ دنبه گوسفندی و شترمرغ به روش خشک و بررسی خصوصیات فیزیکوشیمیایی اجزای آن

نویسندگان
مریم عبداللهی
Amir Goli
نفیسه سلطانی زاده
دانشگاه صنعتی اصفهان
10.22034/FSCT.20.145.35
چکیده
در کشور ایران ظرفیت زیادی برای تولید چربی حیوانی وجود دارد که کمتر در تولید محصولات غذایی مورد استفاده قرار گرفته است. در این مطالعه، چربی حاصل از بافت دنبه گوسفندی و بافت شکمی شترمرغ به‌عنوان ضایعات حاصل از کشتارگاه مورد بررسی قرار گرفت. به این منظور، در مرحله اول چربی به روش حرارت‌دهی مرطوب استخراج شد و ترکیب شیمیایی آن مورد بررسی قرار گرفت. در مرحله دوم، چربی به روش جزءبه‌جزءسازی خشک به دو بخش استئارین و اولئین تقسیم شد و سپس جزء اولئین مجددا با این روش به دو بخش استئارین نرم و سوپر اولئین جداسازی و ترکیب اسید چرب و خصوصیات فیزیکوشیمیایی آن‌ها اندازه‌گیری شد. بافت دنبه و شترمرغ به ترتیب حاوی 66/10% و 18/5% رطوبت، 10/4% و 29/4% پروتئین، 26/0% و 62/0% خاکستر و 93/84% و35/88% چربی بودند و راندمان استخراج چربی از این بافت‌ها به ترتیب 1/44% و 8/70% بدست آمد. نتایج کروماتوگرافی گازی نشان داد اسیدهای اولئیک، پالمتیک و استئاریک اسیدهای چرب اصلی تشکیل دهنده چربی دنبه و اسیدهای اولئیک، پالمتیک، پالمیتولئیک و لینولئیک اسیدهای چرب غالب در ساختار چربی شترمرغ بودند. پس از فرایند جزءبه‌جزءسازی با افزایش محتوای اولئیک اسید در بخش‌های اولئین و سوپر اولئین در هر دو نوع چربی، مقادیر عدد یدی و ضریب شکست افزایش و خصوصیات نقطه ذوب و شاخص L* کاهش یافت. عدد پراکسید چربی دنبه 54/1 میلی‌اکی والان اکسیژن در کیلوگرم روغن بود و فرایند جزءبه‌جزءسازی اثر معناداری بر آن نداشت، اگرچه عدد پراکسید چربی شترمرغ پس از فرایند جزءبه‌جزسازی به طور چشمگیری افزایش یافت. به طور کلی، می‌توان نتیجه‌گیری کرد چربی استخراجی به روش حرارت‌دهی مرطوب از دنبه گوسفندی و شترمرغ و اجزای آن‌ها دارای کیفیت قابل قبول برای مصارف خوراکی است و می‌توان از بخش‌های استئارین و استئارین نرم این چربی‌ها به‌عنوان جایگزین فرایند هیدروژناسیون برای تولید چربی نیمه جامد در محصولات غذایی استفاده کرد.
کلیدواژه‌ها
چربی دنبه گوسفندی
چربی شترمرغ
جزءبه‌جزءسازی
ترکیب اسید چرب

موضوعات

عنوان مقاله English

Two-stage dry fractionation of sheep tail and ostrich fats and evaluation of physicochemical properties of their fractions

نویسندگان English

Maryam Abdollahi
Amir Goli
Nafiseh Soltanizadeh
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156 83111 Isfahan, Iran
چکیده English

In Iran, there is a large capacity for animal fat production, which is less used in food products. In this study, the fat obtained from sheep tail and ostrich abdominal tissue were investigated as waste from the slaughterhouse. For this purpose, in the first step, fats were extracted by wet rendering method and their chemical compositions were analyzed. In the second step, the fat was separated into two parts, stearin and olein, by dry fractionation. Then, the olein fraction was divided into two parts, soft stearin and superolein, and their fatty acid composition and physicochemical properties were measured. The sheep tail and ostrich tissues contained 10.66% and 5.18% moisture, 4.10% and 4.29% protein, 0.26% and 0.62% ash, and 84.93% and 88.35% fat, respectively, and the extraction yield were obtained 37.42% and 62.56%, respectively. The gas chromatography results showed that oleic acid, palmitic acid and stearic acid were the main fatty acids in sheep tail fat and oleic acid, palmitic acid, palmitoleic acid and linoleic acid were dominant in the fatty acid profile of ostrich fat. After fractionation, an increase in oleic content of olein and superolein in both fats increased iodine value and refractive index followed by decreasing melting point and L*. Peroxide value of sheep tail fat was 1.54 meqO2/ kg and the fractionation process had no significant effect on it, however, the peroxide value of ostrich fat increased significantly after the separation (p<0.05), which could be due to the presence of a considerable portion of linoleic in this fat. Therefore, it can be concluded that the fat extracted by wet rendering from sheep tail and ostrich tissues has an acceptable quality for edible use, and their stearin and soft stearin fractions can be used as an alternative to the hydrogenation process to produce semi-solid fat in food products.

کلیدواژه‌ها English

Sheep tail fat
Ostrich fat
Fractionation
Fatty acid composition
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