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استخلاص الدهون من عظام الأبقار و الأغنام و الدجاج و دراسة محتواها من الأحماض الدهنية
Other Title(s)
Extraction of fat from cows, sheeps and chickens bones and study of content from fatty acid
Joint Authors
هدى فاروق عباس
علاء عبد الكريم محسن
Source
المجلة العراقية لبحوث السوق و حماية المستهلك
Issue
Vol. 7, Issue 2 (31 Dec. 2015), pp.163-180, 18 p.
Publisher
University of Bagdad Market Research and Consumer Protection Center
Publication Date
2015-12-31
Country of Publication
Iraq
No. of Pages
18
Main Subjects
Abstract EN
The aim of present investigation was Litilizing cow, sheep and chicken bones that included both hollow and flat to produce fat.
The extraction rat was increased propotionally with rising temperature and extraction time for both cow and sheep bones.
The lowest extraction rat form hollow and flat bones for cow and sheep was 12.66, 6.55, 6.93 and 7% respectively at 60°C for 3 hours.
The highest extraction rat for hollow cow bones was 21.90% at 90°C for 5 houers, values for flat cow bones, hollow and flat sheep bones was 15.04, 16.4 and 12.8% respectively at 100°C for 5 hours.
While, hollow and flat chicken bones resulted lowest extraction rate, thus thermal treatment was conducted only at 90 °c and showed propotional increase with increasing extraction time, fat rat was 1.10 and 1.08% respectively after 3 hours, values were 1.17 and 1.12% respectively after 4 hours.
using the Gas-liquid chromatography "GLC" device for fat bones it was obtained that the fat content are prevailing fatty acids according to its presence ratios in the fat hollow cows bones Oleic acid, Palmitic acid, Stearic acid, Palmitoleic acid, Linoleic acid, Myristic acid respectively, while the fat from flat cows bones according to its presence ratios as Oleic acid comes, Palmitic acid, Stearic acid, Palmitoleic acid, Myristic acid, Linoleic acid, respectively, and that the sequence of fatty acids by its presence in the fat hollow sheep bones ratios was Oleic Acid, Palmitic Acid, Stearic Acid , Palmitoleic Acid, Linoleic Acid, Myristic Acid respectively, and in the fat flat sheep bones as follows Oleic Acid, Palmitic Acid, Stearic Acid, Myristic Acid, Palmitoleic Acid, Linoleic Acid, respectively, while in the fat of hollow chicken bones was as follow Oleic Acid, Palmitic Acid, Linoleic Acid, Palmitoleic Acid, Stearic Acid, Myristic Acid respectively, while flat bones fat were Oleic Acid, Linoleic Acid, Palmitic Acid, Stearic Acid, Palmitoleic Acid, Alpha Linolenic Acid, Myristic Acid respectively, also the results showed that the flat chicken bones contained uniqueness fatty acid (the α- Linolenic Acid).
American Psychological Association (APA)
هدى فاروق عباس وعلاء عبد الكريم محسن. 2015. استخلاص الدهون من عظام الأبقار و الأغنام و الدجاج و دراسة محتواها من الأحماض الدهنية. المجلة العراقية لبحوث السوق و حماية المستهلك،مج. 7، ع. 2، ص ص. 163-180.
https://search.emarefa.net/detail/BIM-682924
Modern Language Association (MLA)
هدى فاروق عباس وعلاء عبد الكريم محسن. استخلاص الدهون من عظام الأبقار و الأغنام و الدجاج و دراسة محتواها من الأحماض الدهنية. المجلة العراقية لبحوث السوق و حماية المستهلك مج. 7، ع. 2 (2015)، ص ص. 163-180.
https://search.emarefa.net/detail/BIM-682924
American Medical Association (AMA)
هدى فاروق عباس وعلاء عبد الكريم محسن. استخلاص الدهون من عظام الأبقار و الأغنام و الدجاج و دراسة محتواها من الأحماض الدهنية. المجلة العراقية لبحوث السوق و حماية المستهلك. 2015. مج. 7، ع. 2، ص ص. 163-180.
https://search.emarefa.net/detail/BIM-682924
Data Type
Journal Articles
Language
Arabic
Notes
يتضمن مراجع ببليوجرافية : ص. 179-180
Record ID
BIM-682924