Effect of type of animal meats on physico-chemical properties of fats

Dissertant

Abd al-Hakim, Khidr Ibrahim Khidr

Thesis advisor

Uthman, Umar Musa Izz al-Din
Nujd Allah, Jafar Abd al-Latif

University

Omdurman Islamic University

Faculty

Faculty of Agriculture

Department

Department of Food Science and Technology

University Country

Sudan

Degree

Ph.D.

Degree Date

2012

English Abstract

In this study used five pedigrees from animals, actually two kind from each pedigree or genus (ten treatments), where taken comprehend samples from animals meat, and perform to it the chemical and physical analysis, then extracted the fat from it and also study the chemical and physical characteristics, and it effect on human health from the nutritional sides, and compare between difference meats and animal fats with each other and reach to the best type of fat or meat from health sides. The approximate analysis for meat samples was performed, and physical analysis (pH and colour), content of some minerals (K, Ca, Fe, P and I) and total cholesterol, the fat was extracted from the ten animal meat samples، then many analysis was been done, it physical constants (melting point, density, refractive index, viscosity and colour),chemical constant from it (peroxide value, saponification value, unsaponifable matter, Iodine value, acidity value, free fatty acids and moisture), content of fatty acid in fat such as (Palmitic C16:0, Stearic C18 : 0, Oleic C18:1, Linoleic C18 : 2, Linolenic C18:3, Arachidic C20 : 0 and Arachidonic C20 : 4), minerals (K, Ca, Fe, P and Na), triglycerides, total cholesterol, low density cholesterol, high density cholesterol and vitamin E content. Study results showed that the percentage of proximate analysis for difference meat animals sample, where found significant difference (P≤ 0.05) between most of it with them, and also found significant difference (P≤ 0.05) between pedigree speices in some samples, in the moisture (%) analysis the results showed higher value in Kabashi Sheep (76.47 %) while had lower value (70.57 %) Anafi Camels, in protein (%) analysis the results showed higher value in Hubbard Chicken (23.23%) while had lower value (18.50 %) Hamari Sheep, in the fats determination the results showed higher value in Anafi Camel (5.00%) while had lower value (0.94 %) recorded by Hubbard chicken, in ash content (%) higher value in Baggara Beef (1.60%) while had lowest value (0.76%) Hamari Sheep and in carbohydrate (%) analysis the results showed higher value in Hubbard Chicken (2.28 %) while had lower value (0.90 %) Kabashi Sheep. In the physical characteristics for meat pH values was no significant difference (P≤ 0.05) between all samples, where was higher value in Kabashi camel (5.71), lower value recorded by Bayad fish (5.08), also in colour (0) analysis there was no significant difference (P≤ 0.05) between all samples with each others in Blue colour except Garqur fish where recorded lower value (0.87) and was found higher value in Baggara beef (1.30), also there was no significant difference (P≤ 0.05) between a lot of samples in their genus in yellow and red colour, in the yellow colour the results showed higher value in Kabashi Camels (2.70) while had lower value (1.27) Garqur Fish and in red colour higher value in Kabashi Camels (5.67) while had lower value (1.53) Garqur Fish.

For minerals content (ppm) in meat, there was significant difference (P≤ 0.05) for difference in types and pedigrees, in Potassium (K ppm) the results showed higher value in Anafi Camels (24.13) while had lower value (9.34) Kabashi Sheep, (Calcium Ca ppm) higher value in Ross Chicken (84.33 ) while had lower value (0.04 ) Hubbard Chicken, Iron (Fe ppm) higher value in Anafi Camels (6.70) while had lower value (0.47) Nilotic Beef, phosphorus ( P ppm) the results showed higher value in Bayad Fish (1.71) while had lower value (0.47) Kabashi Camels and in the Iodine (I ppm) the results showed higher value in Nilotic Beef (0.18) while had lower value (0.04) Baggara Beef and Ross Chicken. Also total cholesterol (mg / 100g) in meat samples was determination, and noticed it content was decreased in white meats, the results showed there was a significant difference (P≤ 0.05) between all samples, the results showed higher value in Nilotic Beef (2700) while Garqur Fish had lower value (316.67).

The result showed that the physical characteristics values for animal fats was a significant difference (P≤ 0.05) between most samples, when melting point (Co) was determinated the higher value of melting point (50.20) recorded by Gargur and the lower value recorded by Bagara (34 C⁰), in density(g/Cm3) the higher value of density (1.421) recorded by Kabashi sheep and the lower value recorded by Ross chicken (0.960), in the refractive index (o) the higher value of it recorded by bayad fish (1.465) but the lower value recorded by Baggara beef (1.453), in the viscosity (CPs) the higher value recorded by Baggara beef (28.4), lower value recorded by Anafi camel (23.6), in fats colour (0) analysis Anafi camel recorded higher value in blue colour (0.200) and lower value was zerro (0.00) recorded by Ross chicken, in yellow colour nilotic beef was recorded higher value (50.5), lower value recorded by Ross chicken and Hummary sheep (20.7), but in red colour Garqur fish recorded higher value (8.6) and nilotic beef recorded lower value (1.4).

chemical constants determination had performed for animals fat, there was significant difference (P≤ 0.05) between all Samples, when peroxide value (ml eq peroxide/kg fat) was determination the higher value recorded by Kabashi camel (5.61), lower value recorded by Kabashi sheep(1.57), in saponification value (mg NaoH / g oil) Hummari sheep recorded higher value (199.00) when Garqur fish recorded lower value (189.33), in unsaponifable matter (%)Baggara beef recorded higher value (0.817) when Bayad fish recorded lower value (0.237), in acid value (mg NaoH/g oil) the results showed the higher value recorded by Hummari sheep (4.63) the lower value recorded by Nilotic beef (0.93), in free fatty acids the results showed the higher value recorded by Hummari sheep (2.32) the lower value recorded by Nilotic beef (0.47), in moisture content (%) Baggara beef recorded the higher value (1.34) the lower value recorded by Kabashi camil (0.03). Three saturated fatty acid (%) had determinated, it was : palmatic C16 : 0, stearic C18 : 0, and arachidic C20:0, such four unsaturated fatty acids was determinated it was Olic C18 : 1, Lenoliec C18 : 2, Linolienic C18 : 3 and arachidonic C20 : 4, Where it different in fatty acids values and effected by difference of pedigree but there is not big difference, the reslults showed the higher percentages was record by linoleic acid C18:2, there is not big difference in total unsaturated fatty acids but was found difference between samples with them in it when was ten samples compared, the higher value in total unsaturated fatty acids recorded by Garqur fish (37.145) lower value recirded by Baggara beef (26.681), in saturated fatty acids higher value recorded by Kabashi sheep (8.222) and the lower value recorded by Hubbard chicken (1.256), in the other samples it were difference. Analysis had performed for five minerals (ppm) in animal fats and there is was decreased in values comparison with values in meats, there was a significant difference (P≤ 0.05) between most samples, the results showed the higher values of menirals was recorded by Na, K, Ca, then P, at last Fe, in potassium (K ppm) the results showed higher value in Nilotic Beef (15.02) while had lower value (2.18) Bayad Fish, in Calcuim (Ca ppm) the results showed higher value in Ross Chicken (50.58) while had lower value (0.01) Hubbard Chicken, in the Iron (Fe ppm) the results showed higher value in Ross Chicken (50.58) while had lower value (0.01) Hubbard Chicken, in phosphorus (P ppm) higher value in Garqur Fish (0.675) while had lower value (0.231)Nilotic Beef, and in sodium (Na ppm) the results showed higher value in Kabashi Sheep (56.67) while had lowest value (1.23) Nilotic Beef. The results showed that the Triglycerides Levels (mg / dL) where the values was increased significant difference (P≤ 0.05) in red meats, but was decreased in white meats, the results showed higher value in Hamari Sheep (1446.00) while had lower value (1026.67).

Garqur Fish. The results explain that the content of total cholesterol (mg / dL) in fat had a significant difference (P≤ 0.05), the results showed higher value in Kabashi Sheep (525.67) while had lower value (52.67) in Bayad Fish, high density lipoprotein cholesterol (HDL mg/dL) rates was a significant difference (P≤ 0.05), the results showed higher value in Kabashi Sheep (0.70) while had lower value (0.06) in Bayad Fish, in low density lipoprotein (LDL mg / dL) also there was a significant difference (P≤ 0.05), the results showed higher value in Kabashi Sheep (6.15) while had lower value (0.21) Bayad Fish.

Finally vitamin E (μ/100g) had been determinated in animals fat, the results had different and variant, higher rate recorded by Gurgur fish (1440 μ / 100g), whilst lower rate recorded by Hummari sheep (263 μ /100g).

Main Subjects

Nutrition & Dietetics

Topics

• Food

No. of Pages

273

Table of Contents

• APA
• MLA
• AMA

Language

English

Data Type

Arab Theses

Record ID

BIM-364140