Effect of refining on main physical and chemical indexes and volatile components of beef tallow
Food and Machinery, ISSN: 1003-5788, Vol: 36, Issue: 4, Page: 62-67
2020
- 2Citations
- 68Usage
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations2
- Citation Indexes2
- Usage68
- Downloads42
- Abstract Views26
Article Description
The effect of refining on main physical and chemical indexes and volatile components of beef tallow was investigated. The acid value, peroxide value, iodine value, fatty acid composition and aroma composition of beef tallow were analyzed during the refining. The results showed that the acid value decreased first and then increased after the deacidification process, and the peroxide value increased, while the iodine value decreased. Throughout the refining process, the acid value of the beef tallow was 0.37 mg/g with the peroxide value of 0.0575 g/100 g, and the iodine value of beef tallow was 12.47 g/100 g. There were 16 kinds of fatty acid compositions in beef tallow refining, and fatty acid included oleic acid, palm oil and stearic acid. The Gas-ion migration spectrum analysis results showed that alcohol volatile substances reduced gradually during beef tallow refining process. Aldehydes volatile substances reached its peak in the deacidification process. Aldehydes volatile substances decreased slightly in the beef tallow product, while those esters volatile substances increased gradually during the process of refining.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85196009922&origin=inward; http://dx.doi.org/10.13652/j.issn.1003-5788.2020.04.011; https://www.ifoodmm.cn/journal/vol36/iss4/11; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=2139&context=journal; https://dx.doi.org/10.13652/j.issn.1003-5788.2020.04.011; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2020.04.011
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know