Year 2019, Volume 7, Issue 1, Pages 24 - 33 2019-06-18

Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats
Investigation of Fatty Acid Composition, Thermal and Rheological Behavior of Yak, Cow and Horse Fats

Jamila Smanalieva [1] , Zhyldyzai Ozbekova [2] , Asylbek Kulmyrzaev [3] , Peter Fischer [4]

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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.

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.

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Primary Language en
Subjects Engineering
Journal Section Research Article
Authors

Orcid: 0000-0002-3929-4291
Author: Jamila Smanalieva (Primary Author)
Institution: KYRGYZ - TURKISH MANAS UNIVERSITY
Country: Kyrgyzstan


Orcid: 0000-0002-2471-5006
Author: Zhyldyzai Ozbekova
Institution: KYRGYZ - TURKISH MANAS UNIVERSITY
Country: Kyrgyzstan


Orcid: 0000-0003-3375-2818
Author: Asylbek Kulmyrzaev
Institution: KYRGYZ - TURKISH MANAS UNIVERSITY
Country: Kyrgyzstan


Orcid: 0000-0003-3242-9867
Author: Peter Fischer
Country: Swaziland


Supporting Institution Kyrgyz-Turkish Manas University
Dates

Publication Date: June 18, 2019

Bibtex @research article { mjen561337, journal = {MANAS Journal of Engineering}, issn = {1694-7398}, eissn = {1694-7398}, address = {Kyrgyz-Turkish Manas University}, year = {2019}, volume = {7}, pages = {24 - 33}, doi = {}, title = {Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats}, key = {cite}, author = {Smanalieva, Jamila and Ozbekova, Zhyldyzai and Kulmyrzaev, Asylbek and Fischer, Peter} }
APA Smanalieva, J , Ozbekova, Z , Kulmyrzaev, A , Fischer, P . (2019). Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats. MANAS Journal of Engineering, 7 (1), 24-33. Retrieved from http://dergipark.org.tr/mjen/issue/45851/561337
MLA Smanalieva, J , Ozbekova, Z , Kulmyrzaev, A , Fischer, P . "Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats". MANAS Journal of Engineering 7 (2019): 24-33 <http://dergipark.org.tr/mjen/issue/45851/561337>
Chicago Smanalieva, J , Ozbekova, Z , Kulmyrzaev, A , Fischer, P . "Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats". MANAS Journal of Engineering 7 (2019): 24-33
RIS TY - JOUR T1 - Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats AU - Jamila Smanalieva , Zhyldyzai Ozbekova , Asylbek Kulmyrzaev , Peter Fischer Y1 - 2019 PY - 2019 N1 - DO - T2 - MANAS Journal of Engineering JF - Journal JO - JOR SP - 24 EP - 33 VL - 7 IS - 1 SN - 1694-7398-1694-7398 M3 - UR - Y2 - 2019 ER -
EndNote %0 MANAS Journal of Engineering Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats %A Jamila Smanalieva , Zhyldyzai Ozbekova , Asylbek Kulmyrzaev , Peter Fischer %T Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats %D 2019 %J MANAS Journal of Engineering %P 1694-7398-1694-7398 %V 7 %N 1 %R %U
ISNAD Smanalieva, Jamila , Ozbekova, Zhyldyzai , Kulmyrzaev, Asylbek , Fischer, Peter . "Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats". MANAS Journal of Engineering 7 / 1 (June 2019): 24-33.
AMA Smanalieva J , Ozbekova Z , Kulmyrzaev A , Fischer P . Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats. MJEN. 2019; 7(1): 24-33.
Vancouver Smanalieva J , Ozbekova Z , Kulmyrzaev A , Fischer P . Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats. MANAS Journal of Engineering. 2019; 7(1): 33-24.