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CARBOISIYL AND FATTY ACID ANALYSIS OF ANTELOPE AND BEEF FAT
Author(s) -
BOOREN ALDEN,
FIELD RAY A.,
KUNSMAN JOSEPH E.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02776.x
Subject(s) - chemistry , stearic acid , oleic acid , composition (language) , food science , flavor , fatty acid , organic chemistry , biochemistry , philosophy , linguistics
Characterization of kidney fat from twelve antelope and four beef was accomplished by monocarbonyl, ketoglyceride and fatty acid analysis. Antelope lipids are highly saturated, possessing strong odor and flavor characteristics which many people find objectionable. The antelope fat had a stearic acid content of 42% and an oleic acid content of only 20% while beef fat contained 28% stearic and 34% oleic acid. The lipid was further analyzed by reacting on a 2, 4‐DNPH Celite impregnated column. The derivatives were separated from unreacted lip‐id, and monocarbonyls and ketoglycerides fractionated using column chromatography. The ratio of monocarbonyls to ketoglycerides was about 1:3 in beef and 1:1 in antelope. Amounts of monocarbonyls average 0.70 μM/g of fat for beef and 1.47 μM/g of fat for antelope. Further analysis of the monocarbonyls indicated 7% methyl ketones, 70% saturated aldehydes, 18% enals and 6% 2,4 dienals in beef while antelope had 15%, 70%, 11% and 4%, respectively. Major constituents of the saturated aldehydes were C 2 through C 8 for both species and C 10 for beef while the major methyl ketones were C 3 through C 7 for both species. Methyl ketone, saturated aldehyde and enal fractions showed similar trends in composition with short‐chain components higher in antelope and long‐chain components higher in beef. Considerable variation occurred among animals of the same species.