Composition, thermal, and microstructural characteristics of mutton tallows in comparison with beef tallows

Abstract

The composition, thermal properties, and microstructure of some mutton tallows (MTs), such as sheep tallow (ST), goat tallow (GT), and sheep tail tallow (STT), were investigated and compared with those of beef tallow (BT). The results showed that the fatty acids (FAs) in the MTs were dominated by oleic, stearic, and palmitic acids, which were similar to those of BTs; also there were some natural trans and odd‐carbon FAs occurred in these tallows. Comparison with STs, GTs, and BTs, STT had higher triunsaturated and diunsaturated‐monosaturated triacylglycerols (TAGs) and lower monounsaturated‐disaturated and trisaturated TAGs. Solid fat content (SFC) profile of STT was different those of STs, GTs, and BTs, whereas STs, GTs, and BTs had similar SFC profiles. In the range of 0–50°C, STT had a lower SFC compared with STs, GTs, and BTs at a given temperature. DSC results showed that MTs had melting and crystallization curves similar to BTs; and the GT, ST, and BT had higher melting and crystallization temperatures than STT. All MT and BTs crystals are β′ form; there also exists certain β form. The microscopic morphology of the STT was radial spherical aggregates, and those of other MT and BTs were consisted of radial inner core and low density outer halo area.Practical Application: The results of SFC, microstructure, and morphology indicated mutton tallows containing the desired crystal form and crystal morphology could be used as shortening base fats. The research can provide a theoretical basis for expanding the application of mutton tallows in food industry.