Physicochemical properties of a new structural lipid from the enzymatical incorporation of flaxseed oil into mutton tallow

Jun Liu; Weiyi Zhang; Dunhua Liu; Wei Zhang; Lu Ma; Shuzhe Wang

doi:10.1016/j.heliyon.2022.e09615

Physicochemical properties of a new structural lipid from the enzymatical incorporation of flaxseed oil into mutton tallow

Heliyon. 2022 Jun 4;8(6):e09615. doi: 10.1016/j.heliyon.2022.e09615. eCollection 2022 Jun.

Authors

Jun Liu¹, Weiyi Zhang^{1

2}, Dunhua Liu^{1

3}, Wei Zhang⁴, Lu Ma⁵, Shuzhe Wang¹

Affiliations

¹ School of Agriculture, Ningxia University, 750021, Yinchuan, Ningxia, China.
² School of Modern Agriculture & Biotechnology, Ankang University, 725000, Ankang, Shanxi, China.
³ School of Food & Wine, Agricultural Product Analysis and Safety Laboratory, Ningxia University, 750021, Yinchuan, Ningxia, China.
⁴ Guyuan Branch of Ningxia Academy of Agricultural and Forestry Sciences, 756000, Guyuan, Ningxia, China.
⁵ Department of Business Management, Shizuishan Institute of Industry and Trade, 753000, Shizuishan, Ningxia, China.

Abstract

This study evaluated the physio-chemical properties of a structural lipid (SL) obtained by the enzymatical incorporation of flaxseed oil into mutton tallow (MT). By measuring the melting point, colour, safety, fatty acids, apparent viscosity, shear stress and volatile compounds of the samples, the results showed that compared to MT, SL exhibited lower L∗(lightness) value, melting point, apparent viscosity and shear stress (p < 0.05). Noteworthy, the Saturated fatty acids (SFA)content of MT was reduced from 61.46% to 25.49% (p < 0.05), although SL was found to be more prone to oxidation during storage. The clearest discrepancy in volatile compounds was the increase of heterocyclic compounds in SL. In summary, improving the edible properties of animal fats by adding vegetable oils is an effective solution, and SL may have a great potential to be developed into a high-quality product with improved nutritional composition of animal fat.

Keywords: Fatty acids; Rheological properties; Structured lipid; Transesterification; Volatile compounds.