PROCESSING OF SHORTENING FROM SHEEP TAIL FAT, LINSEED OIL AND SESAME OIL AND ASSESSING ITS FATTY ACIDS COMPOSITION AND PHYSICOCHEMICAL PROPERTIES

A. K. Muhsin, A.; J. Hindi, M.

	PROCESSING OF SHORTENING FROM SHEEP TAIL FAT, LINSEED OIL AND SESAME OIL AND ASSESSING ITS FATTY ACIDS COMPOSITION AND PHYSICOCHEMICAL PROPERTIES
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 19, Issue 7, 2014, Pages 0-0
Authors
A. A. K. Muhsin; M. J. Hindi
Abstract
This investigation was carried out to utilize sheep tail fat for shortening processing. Sheep tail fat was mixed with linseed oil (ω3 source) and sesame oil (ω6 source). Sheep tail fat was rendered to obtain fat that was separated into solid part and liquid part at 28ºc. The latter was used for shortening manufacture. Some preliminary trials were conducted to determine the optimum mixes for three oils sources that are sensory acceptable. The taste panel stated that the following mix represents the threshold for sensory rejection and composed of 60 part of liquid oil tail fat 1:20 part sesame oil 20 part linseed oil. The tail fat characterized and contained large number of fatty acids with different ratio as the GLC revealed. The dominant fatty acids in descending orders were as follows: C 18:1, C16:0, C18:0, C18:2, C14:0, C16:1, C21:0, C17:0, cis-10-C17:1 and C18:3 while rated 44.2, 24.15, 9.53, 4.53, 3.55, 3.51, 2.8, 2.18, 1.35 and 1.25 %, respectively. Linseed oil contained highest amount of linolenic acid (C18:3) and rated 51.82%, followed by oleic acid (C18:1) with 19.62% and linoleic acid (C18:2) with 16.86%. While sesame oil had high linoleic acid content with 46.64% followed by oleic acid (C18:1) with 38.64%, palmitic acid (C16:0) with 7.45%, stearic acid (C18:0) 2.89% and linolenic acid (C18:3) 1.03%. The physicochemical for raw tail fat, liquid tail fat, solid tail fat, linseed oil, sesame oil shortening contained 60% liquid tail fat. The following values were obtained. The refractive indexes at 40ºC were 1.4580, 1.4645, 1.4542, 1.4778, 1.4714 and 1.4699, The melting points were 41.3, 33.7, 46.2, 21.4, 12.7, and 30.2 ºC. The peroxide values were 0.92, 1.52, 0.97, 1.57, 1.13, 1.89 and equ.kg oil.The free fatty acid were 0.12, 0.23, 0.13, 0.21, 0.16 and 0.22 mg. KOH\|gm.The P-anisidinevalues 1.68, 1.80, 1.42, 1.77, 1.46 and 1.88 molekg oil. The Thiobarbituric acid values were 0.006, 0.008, 0.003, 0.01, 0.004 and 0.007 malonaldehydekg oil

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