Detection of beef body fat and margarine in butterfat by differential scanning calorimetry

被引：35

作者：

Aktas, N ^{[1
]}

Kaya, M ^{[1
]}

机构：

[1] Ataturk Univ, Coll Agr, Dept Food Engn, TR-25240 Erzurum, Turkey

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2001年 / 66卷 / 03期

关键词：

adulteration; beef body fat; butterfat; differential scanning calorimetry; margarine;

D O I：

10.1023/A:1013196106365

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

In this study differential scanning calorimetry (DSC) melting and crystallization curves of butterfat, beef body fat (BBF) and margarine were formed by cooling gradually from 70 to -40degreesC. Then margarine and BBF were added to butterfat at the rates of 5, 10 and 20% in order to investigate their curves. When BBF or margarine was added to butterfat, 1. and 2. peak areas increased in crystallization curves of butterfat with 2. peak being more discernible. Results obtained show that DSC technique could be used in order to determine adulteration of butterfat.

引用

页码：795 / 801

页数：7

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