Liu Jun, Zhang Weiyi, Liu Dunhua, Zhang Wei, Ma Lu, Wang Shuzhe
School of Agriculture, Ningxia University, 750021, Yinchuan, Ningxia, China.
School of Modern Agriculture & Biotechnology, Ankang University, 725000, Ankang, Shanxi, China.
Heliyon. 2022 Jun 4;8(6):e09615. doi: 10.1016/j.heliyon.2022.e09615. eCollection 2022 Jun.
This study evaluated the physio-chemical properties of a structural lipid (SL) obtained by the enzymatical incorporation of flaxseed oil into mutton tallow (MT). By measuring the melting point, colour, safety, fatty acids, apparent viscosity, shear stress and volatile compounds of the samples, the results showed that compared to MT, SL exhibited lower L∗(lightness) value, melting point, apparent viscosity and shear stress ( < 0.05). Noteworthy, the Saturated fatty acids (SFA)content of MT was reduced from 61.46% to 25.49% ( < 0.05), although SL was found to be more prone to oxidation during storage. The clearest discrepancy in volatile compounds was the increase of heterocyclic compounds in SL. In summary, improving the edible properties of animal fats by adding vegetable oils is an effective solution, and SL may have a great potential to be developed into a high-quality product with improved nutritional composition of animal fat.
本研究评估了通过将亚麻籽油酶法掺入羊脂（MT）中获得的结构脂质（SL）的物理化学性质。通过测量样品的熔点、颜色、安全性、脂肪酸、表观粘度、剪切应力和挥发性化合物，结果表明，与MT相比，SL表现出较低的L∗（亮度）值、熔点、表观粘度和剪切应力（<0.05）。值得注意的是，MT的饱和脂肪酸（SFA）含量从61.46%降至25.49%（<0.05），尽管发现SL在储存期间更容易氧化。挥发性化合物最明显的差异是SL中杂环化合物的增加。总之，通过添加植物油改善动物脂肪的食用性能是一种有效的解决方案，SL可能具有很大的潜力被开发成具有改善动物脂肪营养成分的高质量产品。
