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dc.contributor.author
Smanalieva, Jamila
dc.contributor.author
Ozbekova, Zhyldyzai
dc.contributor.author
Kulmyrzaev, Asylbek
dc.contributor.author
Fischer, Peter
dc.date.accessioned
2021-03-24T09:13:43Z
dc.date.available
2019-12-12T13:45:22Z
dc.date.available
2019-12-12T14:26:26Z
dc.date.available
2020-09-14T08:54:11Z
dc.date.available
2021-03-24T09:13:43Z
dc.date.issued
2019-06-18
dc.identifier.issn
1694-7398
dc.identifier.issn
1694-7398
dc.identifier.uri
http://hdl.handle.net/20.500.11850/385122
dc.description.abstract
The objective of this paper was to study the fatty acid composition, and thermal and rheological behavior of Kyrgyz yak (Bos grunniens) visceral fats compared to visceral fats of cow (Bos taurus) and horse (Equus caballus). The result of the studу revealed that the content of saturated fatty acids (SFA) in yak fat was higher than those of unsaturated fatty acids (UFA) (about 58.3 and 38.0 %, respectively). The UFA content in yak fat was higher compared to cow fat (about 27.1 %) and lower than that of horse fat (about 60.0 %). The melting temperatures determined using DSC were found to be 55.18±0.71, 54.98±3.01, 37.60±1.92 °C for yak, cow and horse fat, respectively. These results were close to the solid-liquid transition temperature determined by oscillation rheology (52.20±0.89 °C for yak, 53.56±3.53 °C for cow and 33.7±1.84 °C for horse fat). Rotational rheological measurements at 35 °C have shown that yak fat had shear thinning flow behavior with high a viscosity of 226 mPas compared to horse fat, which has Newtonian flow behavior with a viscosity of about 36 mPas (γ=100s-1). Results on properties obtained in this study will help to understand the contribution of yak fats to the structural properties of new products with these alternative fat sources.
en_US
dc.language.iso
en
en_US
dc.publisher
Kyrgyz-Türk Manas Universiteti
en_US
dc.subject
Yak fat
en_US
dc.subject
fatty acids
en_US
dc.subject
rheology
en_US
dc.subject
flow behavior
en_US
dc.subject
melting
en_US
dc.title
Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats
en_US
dc.type
Journal Article
ethz.journal.title
Manas Journal of Engineering
ethz.journal.volume
7
en_US
ethz.journal.issue
1
en_US
ethz.pages.start
24
en_US
ethz.pages.end
33
en_US
ethz.publication.place
Bişkek
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.::08821 - Fischer, Peter (Tit.-Prof.)
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.::08821 - Fischer, Peter (Tit.-Prof.)
en_US
ethz.identifier.url
https://dergipark.org.tr/en/pub/mjen/issue/45851/561337
ethz.date.deposited
2019-12-12T13:45:32Z
ethz.source
FORM
ethz.eth
yes
en_US
ethz.availability
Metadata only
en_US
ethz.rosetta.installDate
2021-03-24T09:13:52Z
ethz.rosetta.lastUpdated
2022-03-29T05:57:16Z
ethz.rosetta.versionExported
true
ethz.COinS
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