Assessment of the fats of animal origins by the application of developed express methods
DOI:
https://doi.org/10.31548/dopovidi2019.05.012Keywords:
express techniques, quality, safety, animal fats, degree of freshnessAbstract
Express methods have been developed to determine the degree of freshness of animal fats by the content of aldehydes and to detect the presence of ammonia and ammonium salts by the tube method and on a slide. The probability of these indicators, which were established for the study of animal fats, was 99.9%.
Using the express methods, it was found that the smallest number of samples (from n=1 to n=3) of stale freshness of beef, pork, lamb and goat fat was set at 4–7 days at temperatures from 0 to 6 °C; for 9–12, 17–20 days at temperatures from 0 to - 2 °C. According to the indicators of the fresh degree of fat samples obtained from different species of animals, it was detected for 2 days at temperatures of 0–6 °C; for 7 and 15 days at temperatures from 0 to - 2 °C, and doubtful freshness – for 3 days at temperatures from 0–6 ° C; and 8 and 16 days at temperatures from 0 to - 2 ° C.
It was found that the acidic number of fat of questionable quality from animals of different species was significantly higher (p <0.001) and was 3.58 ± 0.014 mg KOH in beef fat, 3.61 ± 0.012 pork, 3.67 ± 0.014 mutton, and goat - 3.73 ± 0.013 mg KOH; and in the indexes of peroxide number of fat, the probable changes of a high degree (p <0.001) according to the species of animals were set - 0.076 ± 0.002% J, 0.082 ± 0.002, 0.079 ± 0.002 and 0.089 ± 0.002% J.
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