Uruguayan tallow characterization

 

Autor(es):
SUBURÚ, GABRIELA ; RODRIGUEZ, MARIA CECILIA
Tipo:
Conferencia
Versión:
Publicado
Resumen:

Eatable tallow is the product obtained fusing oily, from clean and healthy tissues (included the fats of clippings), and from muscles or bones adherents of bovine animals (Bos tsurus), lambs (Ovis aries) in good conditions of health in the moment of its sacrifice and whose has been treated and therefore are considered suitable for the human consumption.To obtain fat from the raw, this material must surrender to a previous treatment that breaks the adipose cells, by mechanical destruction, boiling or by treatment with alcáli. The easiest way consists of the mechanical disintegration (breakup) under heat, using steam in direct or indirect form. This product can be obtained by one of the following : discontinuous merger, humid constant merger and continues merger at low temperature. At present is used in the cosmetic industry (production of soaps), for nutrition (raw material for margarine), ranching (for the manufacture of food concentrated for animals), for the self propelling industry (raw material for the production of biodiesel). The major purpose of this work is the tallow characterization from the determination of the following parameters :Moisture and Volatile Matter (g/100g of sample), Melting Point (1C), Free Acidity (g. Oleic acid /100g of sample), Colour (yellow and red) and Insoluble Matter (g/100g.de shows) of 15 samples of animal tallow from Uruguay, in order to provide useful information for the selection of the material. The Norm used as reference was the AOCS (American Oil Chemistry Society). With the obtained information it has been realized a statistical exploratory analysis. The preliminary results, due to the high variability of the studied factors, do not allow to establish with the current number of samples a model who explains the above mentioned variability, neither at first, to reduce the quantity of factors to consider

Año:
2006
Idioma:
Inglés
Temas:
CALIDAD
GRASAS
Institución:
Laboratorio Tecnológico del Uruguay
Repositorio:
Repositorio digital del LATU
Enlace(s):
https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=28160
Nivel de acceso:
Acceso abierto