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| Effects of Different Processing Methods on the Rheological Properties of Horse Fat |
| WANG Wenjun1, YANG Zhiguo2, ZHANG Yan1, Adila·ADILI1, LIN Min1, YANG Haiyan1,* |
1.College of Food Science and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052, China;
2.Huocheng Junchi Livestock Co. Ltd., Huocheng 835200, China |
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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.
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