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Handbook of Analysis of Edible Animal By-Products

Leo M.L. Nollet, Fidel Toldrá

Analysis of Rendered Fats

Publication details https://www.routledgehandbooks.com/doi/10.1201/b10785-5 Stephen B. Smith, Dana R. Smith Published online on: 01 Apr 2011

How to cite :- Stephen B. Smith, Dana R. Smith. 01 Apr 2011, Analysis of Rendered Fats from: Handbook of Analysis of Edible Animal By-Products CRC Press Accessed on: 29 Sep 2021 https://www.routledgehandbooks.com/doi/10.1201/b10785-5

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The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The publisher shall not be liable for an loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material. Downloaded By: 10.3.98.104 At: 21:23 29 Sep 2021; For: 9780203731529, chapter103, 10.1201/b10785-5 che rials 3.3 References...... 40 3.6 3.5 3.4 3.1 C 82 co fo nder of Early 3.2 gr Between Introduct 3.1 3.2 ad re la hu an the re th an Al Al use ontents rd asons ducing r

is ease, lor, ded d d 3 though together man st

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3.5.3 3.5.4 3.5.2 3.5.1 Co Ana Che Fat Re Introduction...... 37 r ha the ad

th la rendering bu 3

ip tractable R wat

1

t termines

fo pr bu rge allow

921 d s e dition

ndering

t nclusion...... 40 ed

e the

in

the 45% ry

od c ocessed mistry the pa be

lysis the tcher er; o

omposition,

ible to the

qu

f m

st, r t en

qu ch o endering

Ox Me Me Io R in the

a ke

a

antity

an

se to

2 endered Stephen B. Smith and Dana Smith R. Analysis to o

ain dine llowing ea creased ality an se a fat

sh ttle 73

f

idative in refore, lting asurement

d P i the o

a ge by aled

ch n L d ti op

meat f rocess...... 37

volved

50 ce can

i [1 ssue ipids

R

neral in -products g n wa

N

an of fat sl ]. tr

ntral %

endered P edible

2

umber...... 39 i

aughter au

i

immings, P s

d

be s.

006 oint...... 39

The s a

on e the pr F p

th R

of

rocess

ja nd fr

ma toclave. S art m

ats...... 38

of In

ancidity...... 40 esence sh is the

re pecies om cketed

re the ost

car

se

o i [

the ad king

ift wa covered ts o 4]. ndering pr f

f ad

F

by co dition, cass F

sl

en c us oducts fa s

t to ats...... 38 ommonly fin atty his

dition aughterhouses,

-products co

ntain tire cility es

of an the

i Th in ce n ished

nsidered

fat

f d

ad

i R

st is ntralized A

at

n an pr

fa li

ma ex

endered

eam,

ded cid

[3 t ve (e ty of ap of t cility. oduct ha d he o pired

,4].

specially pr pe ny

co proximately

we

r d wat

C us i

eenter wat oduct.

ndustry. of

nverted

the omposition it

an of The a ight ed

s

er

mo Th

gr

an Rendered

dr er re imal F pr

ow

by

t at...... 39 to

ocery oday.

ndering mat y

is imal re re

ocess fat of

t

Th -products

n he

re su

sulted the is

sus

in

in li st erial ndering pr

bcutaneous is ev vestock

h ternal

to eam-jacketed

sl

ceptible 20 uman

oduced by st is

ch ident aughter

b mo ore

y -products % op in re apter fo

G

ferred

re

erations r an ex or

meat we

met as/Liquid f

by

sp re ood

use gans tractable

by

el to re

wi ndering

ecies an the

hod. evation an

.

ful

ox

co

th ll to c The d

hain in d

ar

is de idation. fo

oked ke

th fa

as an

in

e do

Cu an cus met

cline brication

at

ttle

qu

C in ternal d

“t

fat

es al

[

in

rrently hromatography...... 39

1,2]. cluded pr co op anking”

ality in

on hod so

. Fats an no the

ofitable

llect

en Wi in The the

d co the t fat

re wa en fr of ke th re ir

mes

in refore, in in

ee

ndering an

ter de re ttle ndered the ow s

re

clude an

the

to ndering imal re fat mat pots)

ndering di

n

fr d tal or latively re

ty

om Un rectly ju co

erials ndered

fo

the

by

mus

ices ac by pl it uld th r ited

s -products. re ec id

ants -products

at

of

in ow

so staurant

cle

be in

wi onomic co li

su ar

jection St

fat me ght mat to

n

th ch ntent e fr use ates, tr

, fat om no the

im

no 37 it as of in e- d s t .

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cket n 5% llow, ycerol-3-phosphate,

at pically e is,

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osphorylation

ultry ty we sat ll During Rendered When Rendering to n

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ad

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rived

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wa

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ultry ored raws i un

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d at 8:2n-6),

in

1.

th b as ids

2009 an en s

eam

at lid

fat a saturated e mi th ti anched-chain ackbone

met

5

i dible e

sk

an co the

ssue

l

nclude d-point.

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e

co

ower re .

bi ar o fat as n. of

re al

at m immed

re mprising by imals in om ff fining

bo

Li

abolism ndering, fat pre

llion

ntaining e

o fat

ol ndering

so

cal so

Wi re

an

-use

hi fat

i [5 ro

t

pids ov ne

the l meat eic the [7 st he ty

f R an

ndered urces ard s ssure po ghly me

co ]. endar imal om th

of

er

]. co

a s in

f d so

ry ac

kg fat

Ta [6 me oap, or

re rk ntains

of Ov

eq ac co

th ce

lting endered volves Sm fr a fr nsist α

ot

fr

lids

]. ids

te

gr

(d ty llow nd ar

id,

e fi uipment

in mposition t proc of

fat lted -l om

ntral om no the me

ee mu of fat er her 20 riacylglycerol

o

The

wh th mperature

rst

ye erived

he aller inoleic ease fat e edible fat ca

ac

. 0 can npolar the

ree th the en %–25%, f R p se

thods.

gl pr st ar, lo

tr

mel ating .75%

Ye the ich ru fr ndles, ty ids,

g f oint. ess

wa is

e ap

co at, ttle ycerol iacylglycerols tr ergy cated imarily be round fe

ee

minant pr or llow ye pr the bu be co e ac

iacylglycerol

fat ste plying

ted ntains

atures in

to

va

a

ndered the fr ta

con oducts

to

ac fat

imarily ars

co ids, to

ncentrations i t

nd proc

p ty

tr de

n To

om tu pors llow, of fo U.

a Fats prod

si

id fat re

ty

oking gr of iacylglycerols.

nd pr e

the

fat trolled, i rn an by tected 10

r gnificant t day ac th

S. nto

fat

dible move he

tr (1 of

ease

ess, use imarily pa flo ac ti the

mo

he

d ere of

%–30%,

ids b is s

to

ans

is 8:3n-3) re uct gl

ssues ty of bo 0.

ynthesis.

the iodiesel.

me

ids rtial a

ha at, ats va de

de

ndering

ycerokinase. pre re re

6 ad

in oi

re mi ac ttom ha co

ru t (n -fatty in

fr

s in

rious di lted rived

allow bi ferred

rived th F ar tr l

ex ndering ipocytes, to (p

sat st fe ids

ve ot minal heat nsistent

ee croorganisms

a ats

an sposal

llion

iacylglycerols.

hy es e al tr e

ructure rimarily

tracting qu of in ed the

ar

hi

urated

to

mi iacylglycerols d be so of fa pa f ter drolysis att an

Handbook

at antities e

ac

mo gher fr

ot

ad fr or ma fo

[ tty

in

be

en

to lmitic to xture

2]. co

the d

ached kg om co i Tr om her ids, fe li r

s dustry ipose

dr

p re

me

y ke

30 as ntained nkages. po co p aci ad

rmentation. ntain s iacylglycerols

ye

of

co

an

article fat tored y be

mel re

re mo

en

ttle. the In mo %–55% as nfused vances a thods).

ultry,

an

ds, ag

llow th

ndering nsists the

d ndered of

(1 ty of

to

so ergy fr

isture d ad ti e ting

ol

itated nounsaturated

6:0), met pr

the

su

om

mea ft ma ssues, Th

tr

ma ac the my co o

eic a un ipose

The

oduced

in gr s ch nd/or iacylglycerols) f aq

fat The

ids, se

ize fr

njugated ef is y abolism of terials. A it

bl wi po in

Wh

ristic ease, gl tr surable

ac st uaculture, om of

be

. as an ficient, nalysis be an

by

ha ended

ke

ad ch iacylglycerols,

a ycerol

th It int.

earic Vi th

a

id), the an

gl ti ef

d

ile the ba gl

d nd

s t

ttle. pa

ipocytes is aracteristics e vi an

ransported ssue of rtually

co

ycerol

se

th 0. d

an ycerol be fat (1

cteria

us

rtue Whe no rt

th bu fat t Fi f-colored imal 1

alesce e parating

hen to the 4:0),

of

(1 en

so es

am fat

. es

con o Tr of e ba ltering t bi

te

t

tal

Ch 8:0), an

f

is fat as

urces.

gl timated by

the

mperature of aditionally, llion of re ty

n ckbone. E an

th ounts

ma

co

tinuous

an al d (i pr ti dible

ucose re

oice ty

pa fat placed so -products

the e pr it

co d th .e., ssues. se ac l

oked in in ferred imarily

d jority s an

re lid lmitoleic Δ

ovides

pe

ty ac e

mprise

an ids, i kg testinal le

to

vi th mus

wh

n es Re of

9 ndering th re d wh re

of

ids ts. sser

A

d ruses at ac e

t or 0. de pecially

the ndered ol la ree-carbon ndered

anks. the

The a

ndered ite nimal

proc bl

wi

fa du Ho ite

9 ids t , t od

Ot ro rd, eic

of to saturase

ar mo

in eaching 1

t. be

de

bi

th a e the

co is om

15°C–145°C

la re ar d-chained wever, her

co e

the

a

the mo ar To

an llion mu in

li

esses to ac

po

nitored nsity,

rge (1 ndered e oking no proc a de lo

ha

ver, oking

B

e

re te

d prod 6:1n-7),

fat id

fat coo sc

use rtion

mus w st the ac in y-Products cosal

rived va in

fat rd

mperature mo 0. ndered

li

rew

(1 ab

kg

complish

ess.

activated [8 re

pr fr rious

pr sy co ar 6

pid wi s whe ked, al ty fat

ab 8:1n-9), ucts, cle

gr

re ].

undant om ndered

of

bi oducts gr ovides fo e stems, fat cohol) ntains ed

of

th

sorp- . ce

pr

ac ease) fr La

fat us llion

r

th ease va reas re

It

an ible

li

om ar the th the the th ess lls, ids f

fat fat an ed

as n- rd n- or ty c- is d e e e

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r

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ll mu qu

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ch be ( ll re in

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e.g.,

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m

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the u

re d

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rdness/softness ,

A

o

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m ty

mplete

es

ve

use be ter d pa s

acts

fa an su va ha i

parated

ch

ron tailed sp 1

hi ber f L n ouble st

ndered

of

tr ter Fats be 0). to po

t co ing ac lmitic

ch

lo ve

rious illing, arch me gher ecific d Wi iacylglycerol

is

of ex ex

a

li en

wer int) mplete bl

fat wi ids ipi

tr to

th pr

li hi

as pid. de hi ra traction tracted hi thylation

F js anks ifluoride

nkage. re

th in iosulfate ty ocedure

b gh me

ma of gher

pid

in ds

termined ghly

atty io

is ha io

onds by 18

met va li moval ac

formation

th li

the ac

dicator

dine pids The asure fat nu dine th pase de ve

-carbon

lues. e ids,

S mea ti si ids, in

at

hod A tu

mel

mber ty po trated

car

lver-ion

p

li

o po hi

formation Al

re

of bes of

te

can

ec nu f

pid an c

lyunsaturated, o nu of ac

un

ns fo di gher

ba me

The

bons id mperature ssible ting (N

t

ternatively, f

fat

[1 ar he the is li by mber.

imal gestion;

id r mber

i b der

sed ar or

C (6 of

pids be 2],

lting es

e a sa the co oth ty ab mo

use

f 2 e ganic

met

ch 3–65). io

tw atty

S po o fat mple

mel

es

ch at

ncurrently, i im ana out

al ac on

wh

2 dine

m fat nounsaturated ain by ana

d

O g

timating n

o ints . In or romatography; the in

kaline po hyl

ids

po mersed lyceride-fatty

ab

at ting 3

Io it ich

s lyzed a R pr

) the versely,

the

or so

int, le s

lysis cids. de

ch ar

at

is s

dine

out

until the

nu do Wi

imary es th is e hi ition ngth

lvents, tr

e tailed di so loroform/methanol wh

ndered co di

po an ter gh mber

uble ans on

de wi pr

ty th

co fina ffer the me fo

ssolved of

mposition

in nu

ints ich erequisite

the velopment

pically

e the ll an un re de be an nditions r

-methylation a

by

the

of

wa met

mber

to bo ha l producibility

co

co d ana pr saturated

th d rivatives

ef mo fo

th

st am

G yellow/brown

tal

th th

the ve ter nds

th e mbination

mposition imarily e r fat eps fat

an hods

a

e an re

lysis the be

a li li ount

e

cids in

fat

a so

an ty

si d ty is s pids pids di

F

sa

in

sat ef /L hi

to

mplest at

at lids sh

of

la

ty

a d fference po to

de

turation ac ac

gh

the of

iquid fo is

by mb urated en

a orter-chain th of

sm 70

of

re

ac be sitional fined fat id the ar nd ids,

in

r

43 e at

io

sure

the

ndered

°C un can id

ti ga

e fat

all gin

mea

te co

be ty

of of an

ir

dine the n –45, ro ssue

is [1

he mperature saturated

C s/liquid co onesterified in

ty

mposition ing

[1

ac

qu

cap d om

co am 3], as the fat sl to the is of co be ated ir suring

mposition; 4], h re

ac ad ip

ids.

di

lor antification

nu

the

an

sl fat ro

mplete

the ch

ount th mo se illary fat

wi latively the te

co

id dition stribution tr po ip

wh

mber

e d

oice ty fat

mperature. ge m

of

iacylglycerols

ll

met

Be nducted am

ch re

is

fa up int gr fo ch

atograp

ex ich ntly

ac ha ty io

of the fat tty ains,

ra r sat cause ams is

ount

romatography

co

th of tracted hods

[1 dine

ti ids la of ve

(7

to

rely ac ty f ra or lo met

tration.

e 0]. urated,

ac lumns atty mb, the an

io an

7–80).

io

w

ids, ised a ca ganic

le

of is

ac a

ids.

of by dine

of

d

Af un imal lo

dine

of hylates nu ne ss can

pillary co mo

tr ids the h

it

a io dr

io wer

At fat

der ga ter

y iacylglyc- cids gr an eded, mber, li

st. the Al ab

is dine

dine

awn re

of pids

fat

Ti

so

Po be an ty so

adually. s/liquid met sl

d ti

so

undant 42 though

[9 ex Th

io

un

ac ssues. trated ightly lution

ab lvent,

up d rk

ac mo [ urce. fr tu –11]. use

trac-

on 15]. dine –43.

is in th th hod idic an sat- is un- om ar

ar the be. ids

fat 39

to re to ly at at

is d d e a e

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ncidity. re

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La re cata A po

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