Abstract:
Animal fat (tallow) plays an important role in a balanced diet and in the manufacture of food products and is a valuable source of concentrated energy. In Pakistan, animal tallow is used as commercial deep-frying agent for the traditional food preparation of various types of kebab. A study was conducted to evaluate animal tallow available in commercial market for its thermal stability. Samples were subjected to thermal treatment for 2, 4, 6, 8, 10, 12 and 14 hrs and were analyzed for free fatty acids, peroxide value, anisidine value, color value, conjugated trienes and conjugated dienes. Results of the linear regression model suggest that heating time has significant correlation with the oxidation of tallow. Therefore the continuous heating for more than a week is not recommended.
Page(s):
750-755
DOI:
DOI not available
Published:
Journal: Journal of Chemical Society of Pakistan, Volume: 30, Issue: 5, Year: 2008