2007
DOI: 10.1111/j.1745-4557.2007.00113.x
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Characterizing Quality of Rendered Duck Fat Compared to Other Fats and Oils

Abstract: The characteristics of rendered duck fat (RDF) were compared to commercial sources of soybean oil, lard, tallow, butter and olive oil. RDF was highly susceptible to lipid oxidation during storage compared to the other fats and oils. However, 0.005% tert‐butyl hydroquinone delayed the onset of lipid oxidation to an extent that was comparable to the lag phase observed in the commercial fats and oils. Positive attributes of RDF included a relatively high oleic acid content and low saturated fat content. Undesirab… Show more

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Cited by 9 publications
(3 citation statements)
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“…The acid-catalyzed methylation procedure was done as described previously (Kramer et al 2002). The remainder of the procedure is described elsewhere (Gong et al 2007).…”
Section: Fatty Acid Composition Analysismentioning
confidence: 99%
“…The acid-catalyzed methylation procedure was done as described previously (Kramer et al 2002). The remainder of the procedure is described elsewhere (Gong et al 2007).…”
Section: Fatty Acid Composition Analysismentioning
confidence: 99%
“…Duck meat is well-known for its unique flavor and aroma, and high nutritional values such as essential amino acids and unsaturated fatty acids [ 11 ]. Duck fat is usually obtained as a by-product during duck meat production [ 12 ]. Duck fat contains high levels of unsaturated fatty acids (64.51%), including oleic acid (48.7%) and linoleic acid (15.8%), as well as low levels of saturated fatty acids (28.53%) compared with other animal fats (e.g., beef fat and pork fat) [ 13 ].…”
Section: Introductionmentioning
confidence: 99%
“…De uma forma geral, os valores apresentam uma tendência inversa àquela fornecida com a análise de lipídeos totais, ou seja, as amostras GMs apresentaram (Gong, 2007;Broun e cols,1999).…”
Section: N=3unclassified