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    STUDIA CHEMIA - Issue no. 4(II) / 2009  

Authors:  FLAVIA POP.
  Abstract:  In this article the fatty acids composition for 2 types of animal fats (pork fat and beef tallow), following the variation of saturated and unsaturated fatty acids proportion during freezing storage was studied. Determination of chemical composition of animal fats is important in establishing organoleptic and physico-chemical parameters, the variation of them in time, nature and proportion of fatty acids conferring specific characteristics to them. For pork fat was determined the following chemical composition: saturated fatty acids (SFA) 48.32%, monounsaturated fatty acids (MUFA) 36.78% and polyunsaturated fatty acids (PUFA) 14.89%. After 4 months of storage under freezing there was a change in fatty acids proportion, saturated fatty acid content increased slightly to 48.83%, due to installation of hydrolysis leading to release of fatty acids from triglycerides, monounsaturated fatty acids content decreased to 35.99%, and polyunsaturated fatty acids content increased to 15.18%. In the case of beef tallow there was an increasing in saturated and monounsaturated fatty acids content and a decreasing in polyunsaturated fatty acids content.

Keywords: fatty acids, animal fats, storage
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