Physicochemical properties of a new structural lipid from the enzymatical incorporation of flaxseed oil into mutton tallow

Li, Jun; Zhang, Weiyi; Liu, Dunhua; Zhang, Wei; Wang, Shuzhe

doi:10.1016/j.heliyon.2022.e09615

Cited by 5 publications

(1 citation statement)

References 35 publications

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“…Due to the increase in milk fat content in the S25% sample, the substrate for ketone synthesis increased, resulting in a significantly higher ketone content in S25% compared to S5%. According to the research of Liu et al [ 30 ], the formation of aldehydes in yogurt is mainly caused by the oxidation of unsaturated fatty acids. Aldehydes have a low flavor threshold and distinct flavor characteristics, playing an important role in yogurt flavor.…”

Section: Resultsmentioning

confidence: 99%

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Tan,

Tian,

Tao

et al. 2024

Molecules

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Milk fat is a premium nutritional health product, yet there is a lack of high-fat dairy products for daily consumption in the current market. This study investigated the influence of different milk fat contents on the physicochemical and textural properties of fermented milk. The research revealed that an increase in milkfat content significantly improved the water-holding capacity, syneresis, color, hardness, springiness, gumminess, and chewiness of fermented milk, while showing minimal changes in pH and total titratable acidity. Response surface analysis indicated that fermented milk with 25% milk fat, 2.5% inoculum, a fermentation time of 16 h, and a fermentation temperature of 30 °C exhibited the highest overall acceptability. Using GC-IMS technology, 36 volatile compounds were identified, with an increase in milk fat content leading to elevated levels of ketone compounds, and 14 compounds were defined as key aroma compounds (ROAV > 1). Electronic nose distinguished samples with different milk fat contents. The results demonstrate that an increase in milk fat content enhances the physicochemical and flavor attributes of fermented milk. This work provides theoretical references for the production and development of high-fat fermented milk.

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Section: Resultsmentioning

confidence: 99%

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Tan,

Tian,

Tao

et al. 2024

Molecules

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Composition, thermal, and microstructural characteristics of mutton tallows in comparison with beef tallows

Zhang,

Wang,

Yang

et al. 2024

Euro J Lipid Sci & Tech

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The composition, thermal properties, and microstructure of some mutton tallows (MTs), such as sheep tallow (ST), goat tallow (GT), and sheep tail tallow (STT), were investigated and compared with those of beef tallow (BT). The results showed that the fatty acids (FAs) in the MTs were dominated by oleic, stearic, and palmitic acids, which were similar to those of BTs; also there were some natural trans and odd‐carbon FAs occurred in these tallows. Comparison with STs, GTs, and BTs, STT had higher triunsaturated and diunsaturated‐monosaturated triacylglycerols (TAGs) and lower monounsaturated‐disaturated and trisaturated TAGs. Solid fat content (SFC) profile of STT was different those of STs, GTs, and BTs, whereas STs, GTs, and BTs had similar SFC profiles. In the range of 0–50°C, STT had a lower SFC compared with STs, GTs, and BTs at a given temperature. DSC results showed that MTs had melting and crystallization curves similar to BTs; and the GT, ST, and BT had higher melting and crystallization temperatures than STT. All MT and BTs crystals are β′ form; there also exists certain β form. The microscopic morphology of the STT was radial spherical aggregates, and those of other MT and BTs were consisted of radial inner core and low density outer halo area.Practical Application: The results of SFC, microstructure, and morphology indicated mutton tallows containing the desired crystal form and crystal morphology could be used as shortening base fats. The research can provide a theoretical basis for expanding the application of mutton tallows in food industry.

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Development of omega-3-rich structured lipids using perilla seed oil and palm olein: optimization and characterization

Singh,

Chopra,

Dhiman

et al. 2023

Biomass Conv. Bioref.

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Physicochemical properties of a new structural lipid from the enzymatical incorporation of flaxseed oil into mutton tallow

Cited by 5 publications

References 35 publications

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Composition, thermal, and microstructural characteristics of mutton tallows in comparison with beef tallows

Development of omega-3-rich structured lipids using perilla seed oil and palm olein: optimization and characterization

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