Abstract:A rotational rheometer under two different conditions, fixed temperature and variable speed, and fixed speed and variable temperature, was used to analyze the rheological characteristics of horse fat processed by enzymatic hydrolysis, ethyl esterification, molecular distillation and supercritical CO2 extraction. The results showed that great changes mainly phase transition occurred at a temperature near 0 ℃ during the four processes. Similar slopes were observed between enzymatic hydrolysis and supercritical CO2 extraction groups, and between ethyl esterification and molecular distillation groups, implicating similarity in the fatty acid composition of horse fat produced by different processing methods. On the other hand, the difference in fatty acid composition led to the difference in phase transition temperature.
王文君,杨志国,张 妍,阿迪拉·阿迪力,林 敏,杨海燕. 不同加工方法对马脂流变特性的影响[J]. 肉类研究, 2016, 30(4): 25-29.
WANG Wenjun, YANG Zhiguo, ZHANG Yan, Adila·ADILI, LIN Min, YANG Haiyan. Effects of Different Processing Methods on the Rheological Properties of Horse Fat. Meat Research, 2016, 30(4): 25-29.