Influence Of Animal Type And Pedigrees On Physicochemical Properties Of Fat Extracted From Meats
Khadir E. Khadir, Omer M. Izzeldin, Gaafar A. Nugdallah, Mohammed Abdalbasit A. Gasmalla, Azhari A. Mohammed Nour, Amir M. M. Bushara
KEY WORDS: Pedigrees, physicochemical properties, Meat, Free Fatty Acid, Iodine value, Colour, Saponification, Peroxide values
ABSTRACT: In this study used five pedigrees from animals, actually two kind from each pedigree or genus (Kabashi and Hamari from Sheep, Baggara and Nilotic from Beef, Anafi and Hawari fom Camels, Ross and Hubbard from Chicken, Synodoutis. (Garqur or Galabeya.) and Bagrus. (Bayad or Kabarus.) from Fish), where taken comprehend samples from animals meat, then extracted the fat from it and analyzed the physiochemical of fats. The result showed that the physical characteristics values for animal fats was a significant difference (P≤ 0.05) between most samples, when melting point (Co) was determinated the higher value of melting point (50.20) recorded by Gargur and the lower value recorded by Bagara (34 C⁰), in density(g/Cm3) the higher value of density (1.421) recorded by Kabashi sheep and the lower value recorded by Ross chicken (0.960), in the refractive index (o) the higher value of it recorded by bayad fish (1.465) but the lower value recorded by Baggara beef (1.453), in the viscosity (CPs) the higher value recorded by Baggara beef (28.4), lower value recorded by Anafi camel (23.6), in fats colour (0) analysis Anafi camel recorded higher value in blue colour (0.200) and lower value was zerro (0.00) recorded by Ross chicken, in yellow colour nilotic beef was recorded higher value (50.5), lower value recorded by Ross chicken and Hummary sheep (20.7), but in red colour Garqur fish recorded higher value (8.6) and nilotic beef recorded lower value (1.4). chemical constants determination had performed for animals fat, there was significant difference (P≤ 0.05) between all Samples, when peroxide value (ml eq peroxide/kg fat) was determination the higher value recorded by Kabashi camel (5.61), lower value recorded by Kabashi sheep(1.57), in saponification value (mg NaoH/g oil) Hummari sheep recorded higher value (199.00) when Garqur fish recorded lower value (189.33), in unsaponifable matter (%)Baggara beef recorded higher value (0.817) when Bayad fish recorded lower value (0.237), in acid value (mg NaoH/g oil) the results showed the higher value recorded by Hummari sheep (4.63) the lower value recorded by Nilotic beef (0.93), in free fatty acids the results showed the higher value recorded by Hummari sheep (2.32) the lower value recorded by Nilotic beef (0.47), in moisture content (%) Baggara beef recorded the higher value (1.34) the lower value recorded by Kabashi camel (0.03).
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