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

Main Article Content

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

Abstract

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. 

Article Details

How to Cite
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 https://li01.tci-thaijo.org/index.php/JFTSU/article/view/237490
Section
บทความวิจัย (Research Articles)

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