Study of Composition and Ratio of Fatty Acid and Shelf Life of Winterized Lard Oil

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Issara Poljungreed
Parika Rungpichayapichet
Tiranun Srikanchai
Tanita Tanakamolpradit
Komkrich Sawasdee
Natpaphat Sirisukchaitavorn


This research aims to study composition and ratio of fatty acid and shelf life of Kurobuta and Three-Crossbred lard oils in order to use as primary data for the development of industrial lard oil production. Lard oils from the 2 pig breeds were prepared by rendering ground fats at 90-140 ºC, 1 hour and winterizing the lard oils in two steps: (1) at 28 ºC, 48 hours and (2) at 26 ºC, 48 hours. Rendering yields of Kurobuta and Three-Crossbred lard oils were measured at 60.96% and 59.14%. Winterization yields from Three-Crossbred lard oil was 25.13% and the yield from Kurobuta lard oil was 20.54%. Saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) from Kurobuta lard oil were 34.28%, 42.37% and 18.37%, respectively. SFA, MUFA and PUFA content of Three-Crossbred lard oil were 33.76%, 41.41% and 19.83%. Kurobuta lard oil contained 1.03, 17.32, 2.24 and 40.11 g/100g of omega 3, 6, 7 and 9. Three-Crossbred lard oil contained 1.15, 18.68, 2.04 and 39.35 g/100g of omega 3, 6, 7 and 9. Trans-fat was not found in the lard oils. Shelf life of Kurobuta and Three-Crossbred lard oils at 24±1 ºC under lighted conditions were 75 and 60 days, respectively. 


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Poljungreed, I., Rungpichayapichet, P., Srikanchai, T., Tanakamolpradit, T., Sawasdee, K., & Sirisukchaitavorn, N. (2020). Study of Composition and Ratio of Fatty Acid and Shelf Life of Winterized Lard Oil. Journal of Food Technology, Siam University, 15(1), 64–74. Retrieved from
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