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Characterization and Monitoring of the Oxidative Stability of Pork Grease
Author(s) -
Petenucci Maria Eugênia,
Fonseca Gustavo Graciano
Publication year - 2015
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-014-2569-0
Subject(s) - grease , chemistry , food science , polyunsaturated fatty acid , food waste , fatty acid , significant difference , chromatography , waste management , biochemistry , mathematics , engineering , statistics
The purpose of this study was to characterize pork grease, an agroindustrial waste generated via food processing, and to monitor its oxidative stability during storage (150 days). The chemical parameters of the grease were assessed and fluorescence spectrometry was used to monitor its oxidation. The results indicated that the chemical parameters of the waste pork fat increased over time, indicating substantial deterioration and showing a significant difference ( P < 0.05) after 60 days of storage. The fat contained 14 fatty different acids, and the polyunsaturated fatty acid component comprised 20.20 % of the total at time zero, although there was a significant difference ( P < 0.05) after 90 days of storage. The fluorescence spectrometry intensity decreased over time, as did the polyunsaturated fatty acid content. The waste lard has potential as a raw material for the production of biodiesel, animal feed, and even food for human consumption if properly obtained and stored.