Comparative Analysis of the Quality of Different Varieties of Fat Buttocks
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Abstract:
In order to valuate the qualities of different varieties of fat-hip sheep fat, the sheep tail fat from Altay sheep, Bayinbulak and Kazakh sheep were selected as raw materials. The vacuum-heat extraction was used to prepare the sheep tail fat. Physicochemical indicators were determined. The fatty acid composition of various varieties of fat-hip sheep tail fat was analyzed by gas chromatography/mass spectrometry. The results showed that the physicochemical properties of different varieties of fat-hip sheep tail fat were different. The saponification value, acid value and melting point of Altay sheep tail fat were the highest, which were 196.87 mg/g, 0.80 mg/g, 39.2 ℃, respectively. For Bayinbulak sheep, the iodine value and water content of tail fat were 50.29 g/100 g and 9.36%, respectively. The fatty acids of different varieties of fat-hip sheep tail fat were different. There were significant differences in the ratios of the saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acids and n-6/n-3. Pentadecanoic acid (C15:0), heptadecanoic acid (C17:0), stearic acid (C18:0), the ratio of palmitic acid (C16:0) to palmitic acid (cis-9 C16:1), the ratio of oleic acid (cis-9 C18:1) and stearic acid (C18:0) is strongly correlated with the variety. In conclusion, from the review of the relationship between saturated fatty acids and human health, the beneficial effects of polyunsaturated fatty acids on the human body and the ideal ratio of n-6/n-3, the three varieties of sheep fat are benifit to health.
