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(Qatar Uni. Sei, J (£993), 131) 30-39 DETECTION OF SMALL AMOUNTS OF LARD IN OTHER ANIMAL FATS. By A. M. F. ABOU-HADEED and A. R. KOTB pl gb ge Bade OLS Hilo aLs CAM UL t a9 I ba ey inel yp due pl yp dares dsl AV oUlwall gyas Gt GLAL 51811 Gas yall Uj Goll ha Gas BU gy SI ol 3 oy Taal LoLea¥) O55 obly plodil LAul Loi etal! GAS Tahal SLAY SS yas Je Lig Sa appeal ola Uaealyy CSU gg SIl 5p Teal! Eaall SLAY aS 8 pus ob LL asl obLll Tallas ob ilpasleg SI olay gape pail lad tly Uaewee Tigh H cya Se (ole Zip pl! oda GAs IS agli olytge le Upuaall tual, Lise V) Stall (olive V) y3iilly (Ge V0) geyiall Qaall ULE yaline a whine pF. WE Ee ks pially 5A Gas Ge OLE HIS, (olixe 1) 5ellly Uae Linas SULSl Eallne pb ose gle old sf as USI gla Lathe captall + £98 US pall Slay oly Jo aa pull a Tas oa gd GB as JS Ey Lill ol sia cals Saal gh SBN pal Gye Wyeth Sap LuAS UT SIS S24 JS aS od Tash EI cally, y5HAU oly tbll oS gl pall Jae ELAS! G2 Lue ually El Lagdll ogy Goill Gl aay ay. canal Guy] Unsesill Yaad coe Guill po Lanes WMI ae /e SUSI dae oy Call Laney apn! gli! 5h Uaeagitl SSI! Sy Gael opal! Gud Oy Ten! Je LOL Gu 80! 5 cabal Bd UUM! 4 Le Las GIS (+ .Y) silly (FA, +0) api! gal GILL LV coal atl gh RAI Sts Oa 7 lly Key Words: Detection, lard, animal fats ABSTRACT ‘The composition of fatty acids at the B-position (B-FA) and ct, «°-positions of the triacylglycerol was used to establish new criteria for the detection of small amounts of lard in other fats. Determination of B-FA was achieved by a.new simple method using a combination of lipase hydrolysis technique and GLC. The method was applied to the analysis if 15 tallow, 6 lard,, 6 mutton and 6 goat fat samples extracted from the fatty tissues of the meat taken from different animal breeds and also laboratory prepared blends of lard and tallow at different proportions, The data obtained were used to calculate a number of factors by means of some formulae. The value of each factor for a fat varied within a specific range depending on the natural variation in fatty acid distribution within the triacylglycerols of that fat. The minimum detectable amount of lard in tallow by any factor was proportional to the width of the range of that factor for lard and tallow and inversely proportional to the difference between its average value for the 2 fats. The factor calculated by dividing the palmitic / oleic ratio at the B-position by this ratio at the c, «°-positions showed significant specificity for lard and tallow. The difference between its average value for lard (38.05) and tallow (0.23) was wide enough {0 detect less than 4% of lard in tallow, 30 A.M. P, ABOU-HADEED and A. R. KOTB. INTRODUCTION Identification of fats in general is achieved using a variety of features, the most important of which is the fatty acid composition. The fatty acid composition of animal fats, unlike oils, varies widely within the same fat depending on many factors including the nutritional status and feeding habits of animals (Mattson er al., 1964), animal breeds and the anatomical locality within the animal from which the fat was taken (Hal er ai,, 1987 and Chacko & Perkins, 1964). Previous investigations revealed that in spite of the natural variations in fatty acid composition within the same fat yet the distribution of some fatty acids in the triacylglycerol molecules remains almost unchanged (Mattson ef al., 1964). The distribution of fatty acids within the triacylglycerols is obtained by lipase hydrolysis, TLC and GLC “(UPAC, 1979, Chacko and Perkins, 1964 and Jayme er al., 1988). Based on these data of distribution palmitic acid enrichment factor, unsaturation ratio and two other ratios were recommended by Bayoumy (1982) for the detection of lard in other animal fats. Youssef er al., (1988) calculated the same factor and ratios for only one sample of each of lard and beef tallow and also for prepared blends of the same two samples at different proportions. They used the values of these factors as criteria for estimating as low as 3% of lard in a number of canned luncheon meat and sausage samples imported from different countries. Saeed et «al, (1986) reported that lard contained 11, 14 eicosadienoic acid (C 20:2) which was not found in the other commonly consumed fats. The presence of this fatty acid was used as a ‘marker for lard. However, C20: 2 was Tater detected in beef and mutton by Firestone (1988). Sawaya er al, (1990) found that for each triglyceride molecule with certain carbon equivalent (CE) the ratio between the 2 isomers of the $2U fraction (SSU/SUS), where S and U denote the saturated and unsaturated fatty acids attached to the triglyceride molecule, in lard was, contrary to other fats, significantly high. They used this factor for detection of 2% lard in commercial meat samples. No consideration was given in these studies to the natural variations in fatty acid distribution when the minimum detectable amount of lard was evaluated, Such variations may lead to false detection results. Therefore, the aim of the present work was to study the effect of natural variations of fatty acid distribution on the detection limit of lard and to, determine new factors for the detection of small amounts of lard in tallow MATERIALS AND METHODS MATERIALS : Pure lard from pig skins, containing about 0.5% free faty acids, was obtained from Sigma Chemical Co., U.S.A. ‘another pure sample was obtained from Upland bacon factory, East Africa and four more samples of lard were extracted from the fatty tissues of pork imported from France. Different samples of beef, sheep and goat fats were extracted from the fatty tissues of the meat of freshly slaughtered animals, Other tallow samples were extracted from frozen beef cuts imported from U.S.A. frozen minced meat imported from Denmark; frozen beef cut imported from Holland, Blends of tallow and lard containing 3, 5, 15, 50, 70 85 and 90% of lard were prepared in the laboratory. Sodium cholate from ox or sheep bile and crude lipase (triacylglycerol lipase: triacylglycerol acylhydrolase, from porcine pancreas, type Il, contains amylase and protease activity, were obtained from Sigma chemical Co., US.A. All solvents used were of chromatographic grade and used 31 without distillation, Chromatographic standard fatty acid methyl esters (FAME) ‘were purchased from Merk Darmstadt, F.R. G. Apparatus: Chromatographic analysis was performed on a 50 m wide bore (0.53 mm id) fused silica "WCOT" column coated with CP WAX 52 CB operated at a programmed temperature retaining 150°C for 43 min. then raised to 220°C at 5°C/min, ‘The column was installed in a Packard 439 gas liquid chromatograph fitted with flame ionization detector and connected to a data processor (Chrompac CR-3A" with ‘memory capacity of 180 K. bytes. ‘Methods: Extraction of fats: Fat was extracted from meat overnight using diethyl ether and dried by filtration through anhydrous sodium sulphate. The recovered dry fat was used without purification, Preparation of methyl esters of faty avid A. At the B-position of triacylglycerol (B-fatty acids): Lipolysis of fat was conducted following the method of TUPAC (1979) but using 40 mg of lipase and adapted amounts of substrate to achieve quantitative release of a, a°-fatty acids. The ethereal phase produced, containing the -monoglyceride and the free fatty acids was transferred into 50 ml conical flask, 10 ml of 0.01% methanolic sodium hydroxide was added and refluxed for 20 min at 75°C. The methyl ester of B-fatty acids formed was extracted with diethyl ether the soap solution washed out with water. B. At the a, «°-positions: The free fatty acids released from the a, «°-positions (a, c°-fatty acids) were recovered from their soap solution and converted into methyl esters using sulphuric acid as a catalyst C . Preparation ofthe methyl esters of the total fatty acids: ‘The alkali catalyzed. transesterifcation method of TUPAC (1979) “was employed for preparation” of FAME triacylglycerol Data Processing: Estimation of c, ct -fatty acids: ‘The composition of a, a’-fatty acids was estimated from the relationship: @.FA=32UFA.- I) BFA -() Where «FA. isthe estimated concentration ofthe faty acid at the a, c¢-positions of the triacylglycerol of the fat; LFA. the concentration of the same fatty acid in the total triacylglycerol and B.PA.its concentration at the B-position of the triacylglycerol of the same fat. The differences between the value of «AFA as estimated by formula (1) and as determined by GLC analysis were less than 2%, Therefore, the estimated LFA was considered in all calculations. Detection of small amounts of lard Calculation of factors: “The factors 1, 2 and 3 were ratios between the percentages of each of myristic, palmitic and oleic acids at the Band a, «£-positions of the tiacylglycerols respectively, % of the B-fatty acid (i) ie. FCT() % of the ct, @-Fatty acid (i) Where iis an integer from 1 (0 3 representing the three fatty acids respectively. (Gof B-palmitic acid / % of B-stearic acid) FCT) = : (Gof @, Gepalmitic acid) % of, e-stearic acid) (G of B-palmitic acid! % of Broleic acid) FCTS) = = (of &, palmitic acid) % ofc, G-oleic acid) (Total % of B-C16 /~Total % of B-C18) PCT(O) = (Total % of G, @-C16/ Total % of a, &-C18) (Total B-saturated / Total Beunsaturated) FCT) =< (Total @, saturated / Total @, C-unsaturated) Total B-C1- fatty acs FCT) = —— Total c, .C14 fatty acids Total B-saturated fatty acids Total a, -saturated fatty acids Total B-C16 fatty acids FCT(10) - ———— Total 1, c-C16 fatty acids Total B-CIB fatty acids FCT = Total ct, G-C18 faty acids Where total C14, total C16 and total C18 are the total percentage of fatty acids with 14, 16 and 18 carbon atoms respectively. Total saturated and total unsaturated are the total concentration of the saturated and unsaturated fatty acids respectively. ‘Computer program: A computer program was written in "BASIC" to calculated the different factors from the data of fatty acid distribution and select the most significant ones. The output data of ‘the program were stored in a "LOTUSI23" spread sheet and printed as Tables (Tables from 1 108). 32 RESULTS AND DISCUS SION ‘The composition of fatty acids of the total triacylglycerols and at the B, a, o-positions of the tested fats is shown in Tables (1, 2 and 3, respectively). Inline with previous reports (Mattson et al, 1964) the data of Tables 2 and 3 indicate that there was a general tendency for myristic and palmitoleic acids to be concentrated at the position of the triacylglycerols while stearic acid was found esterified more heavily at the c, c°-positions. In lard, the concentration of palmitic acid was specifically higher atthe B-position (57.19% 68.69%) than at the t, c&-positions (4.46% - 6.68%) while oleic, linoleic and linolenic acids were lower at the Bposition (1456 - 22.23, 3.73 - 5.78 and 0.01 - 0.28% respectively) than at the c, «positions (48.96 - 70.26, 10.73 - 12.77, and 0.44 - 0.51% respectively). In the other tested fats, contrary (0 lard, palmitic acid esterified predominately at the «., «-positions (29.24 - 32.79 in tallow; 20.54 - 30.85 4 in lamb fat and 29.8 £34.98 & in goat fat while the concentration of oleic, linoleic and linolenic acids were less atthe @, positions than atthe B-position. It is also obvious from Table 1 that palmitic acid level in the total triacylglycerols ranged from 2386. to 28.01% in tallow, from 17.02 to 23.28% in lamb fat and from 24.17 to 27.28% in goat fat. At the B-position ofthe triacylglycerol the percentage of palmitic acid varied from 8.4 to 18.47% in tallow, from, from 8,12 to 9.98% in lamb fat and from 11.86 to 12.9 in goat fat. In general the data of Tables 1, 2 and 3 show that the fatty acid levels atthe different positions of the triacylglycerol have wide ranges within the same fat. In previous work (Youssef et al. 1988) small amounts of lard was detected in tallow using ratios based on the fatty acid distribution in the triacylglycerols. The ratios used were between the percentage of unsaturated fatty acids at f-position and in the total triacylglycerol (unsaturation ratio), the division product of the percentage of saturated by the unsaturated fatty acids at the B:position (R2) and the ratio between the percentage of fatty acids with 16 carbon atoms and 18 carbon atoms. at the -position (R3). The same study also used palmitic acid enrichment factor (PAEF) relating the percentage of palmitic acid at B-position to its percentage in the total triacylglycerol. Using the data obtained in the present work the above ratios and factor were evaluated for pure fats taken from different animal breeds (Table 5) and for laboratory: prepared blends of lard and tallow (Table 6). Fig, (1) ives the graphical representation of the data of Table (6) “The x and y-axis represent the percentage of lard in the blend land the corresponding value of the factor respectively. Table (5) shows that the values ofthe factors number 1, 3 and 4 were bigger for tallow than lard while the values of factor number 2 were smaller for tallow than lard, The lower limit ofthe range of each of the three factors for tallow was extrapolated to intersect with the x-anis at points LMI, LM3 and LM4 indicate the minimum detectable level of lard in tallow by factors 1, 3 and 4 respectively. For factor number 2 the point M2 was obtained by extrapolating the upper limit of its range for tallow. Itis obvious from the data presented in Table (5) and (6) that PAEF for ft blends containing up to 10% of lard (0:32 - 0.62) laid within the range of tis factor for pure tallow (rom 0.35 to 0.66). It is also clear from Fig. (1) point LM1 that the minimum detectable limit of Tard by this Factor is, 12%, The unsaturation ratio for tallow covered the range 1.32 = 1.56 (Table 5) while in lard the values were from 0.43 to 0.50. The values of the same ratio in Table (6) and Fig. (1) “suo uoques 91 tpiss spioe pareames Urey paysuesg UMOUUN axe TUN PUR {UA sploe Any OAL A.M. P, ABOU-HADEED and A. R, KOTB £o sro WZ I6or GI EI LI $60 sso vez 109% ¢o BO vO Izy ausoxy 0 sro GIT Usp LET BSI eer 660 E90 wee BL ¢o 160 FeO crs on 0 ro SL GyBE SFI GLO ELI £60 IS0 Go LIPe Gro 20 GSO RE wos Bury HBF OD, E10 100 88T GORY COM «LI por LIL BHO ere GOL gro 660 90 zz aferany wo 10 S8Z aver BELE vee Pe EI soo ge BEL geo ELT erI Soe OL 10 wo OF eee C86 ESO zz 80 seo co WLI oro SO 110 691 woiy guy aay, 0 ro 186 cour Et I€0 iro 80 OO Ze LKSt ZOO 1-0 691 odezony To ero POL ses 9Et sro uo 10 00 ee Le zwO Wo wt oL loo 0 @8 Erie 9 170 970 400 100 wT HO Joo ro ut woyfmy pry so 88% sewy 8651 se0 sel L60 650 gee SOS? oro OO seo ee aeiany oro p61 LEY guey 66% CRI azz ML «LO ees oro SOT rst cop on Wo eo S81 oie 9611 wo G90 SLO sro zez NE 99 SO CO He woiy fury MOU suid E819 TSI EID OID F419 OID TAN WAN 1919 0919 LI OSID LID oFID uaauad uorsodwoo pise urs hey qua1aggp yo syor994|3|Soeun je.oy ayy UL mntsodwoo pioe Ane 33 ‘swore uoqins 9] YIM Spioe Aney urEYD poysuUesg pareimes yuesaidar ZuyN pur [wx ‘sploe Ainey poroaropun ay 0} uoat3 sem. 1070 JO anjeA au, Detection of small amounts of lard wo ico WE vig Le set igo 190 910 ze LT ceo #0 950 Gor sfniaay wo ceo UP sez 6IOL ez uso 190 co wy SZ seo #0 60 uss oL oo co HE BES HHS PTI WO 60 FIO wz SKIL zeo SHO 80 Hey twos aduey ey OD Zz aso Cr gol9 06 Est ort COL LO Lt 116 Leo FSO OTT oS o8esoay ies st SS argo STSL WS ueE BET FeO obey «686 zoo FO bene. OL vo wo er foes BLE LO Gor 190 zi Us zo OO sez woiy Bury RF ous, oo zo 8 Fer GRE LO zo WO WO soy PSID OO IO wo srr ainuoay loo svo 8S eee HS LO Feo 400 Goo evo 6989 190 9% OO Ir oL Wo 100 SE ery 9Z 870 wo SO soo g61 GIES 100 0 WO Le wor a8ury pee Wo pz £h 916s BOL eT igo 0 GIO eS GIL iz CEO ext ws afeiaay oo soo TL gree 6 soz gst 1 © 80 gee LBL 650 SLO Lee 966 oL Wo 10 IZ grep WF LO to LO 0 soy PS soo TO 890 HE wory awry MONE spo gt T8ID EID OID LID ox CAA WAN P9ID O91 Lsi9 O'S LPI old usaied ontsodion pioe Snea ey rewnry ‘Sie WOH {Xoeun ay) Jo womsod-¢ at zaraes. ‘stiowe uoques 91 yum spioe Payesnies Urey paysuEIG UROUUN ar ZUAN pue [UIA spioe Ay ay, ‘sploe Anivy parsorapun ay1 01 UOAIS sean 1070 Jo anyea ayy S70 010 yooe 1ST 860 Gex SIT evo oI HIE UI LOT seo dey agesoay E so wo TT ete OR 901 ove OT LO oe 86H geo ENT ceo HY oL 2 610 10 HT GoRe HOGI 9S0 ere BOI 990 ei BE uzo 80 WO IKE wor afury HTD 3 fF oO 100 IFT osze Gre el oe PSTI E90 zc B19 evo WI oo sie ofioay 5 TO 100 «ISL Lise Peo Ist wr SPI sso re S80 io CU wo ere OL = loo 100 «801 ezez BTL «SSO sez HO WO eso SOC pro «90 = OO IFT wos fury 18s daaus Z & oo uo 6EIL ures TOE co 9¢0 HO wo exe 19 wo ED sto E90 aBeiony 2 Wo Iso LL vor eOE zeO cro PLO FOO use 89 EO 170 910 960 oL 100 pro LEO! geRh LL sro gro 800 «100 grt FF oO OO FO eo wold aauey pel vO wo UI soee PrOL 190 I9t PIT 0 we BSIE gio LO FO LT aBeioay vO let SZ eee ENO GI gor ST wr OLE yo Ol wo cer OL Oo sro 60 Lez OST OO Iwo LO rer POC 10 90 100 cer wor Bury OE, SHO e819 TRO E819 OID LID OLID CAN WAN L919 0919 eID O'SID LID oFID qusoiod uontsodwos pioe Suey ey peur ‘ify 1Uar2YTp Jo }03204|3| Koen a4p Jo woNIsod- 1» D aMp I UoRSodWos prov AN ere, 35 Detection of small amounts of lard Table 4 Fatty acid distribution in the triacylglycerols of of mixtures of tallow and lard at different proportions. Fatty acid composition percent C140 C141 C150 C160 CI6I C180 CI81 CI82 C183 100% t 288 037 0.7 2828 37 501 5397 424 O84 Tallow « 25 02 086 3797 304 41 47.45 3.22 0.66 B 365 0.72 039 892 S01 683 67.01 627 12 % t 242 055 1.23 21.29 357 1377 SOS’ 478 181 Lard « 206 049 1.54 27.33 333 1731 4118 429 2.49 B 3.13 067 061 9.23 404 6.69 69.43 5.76 0.44 5% t 229 037 O81 19.04 3:17 1666 52.46 465 057 Lard « 182 022 075 2261 246 21.78 45.66 408 0063 B 3.22 068 093 1189 457 6.42 66.06 5.78 0.45 10% t 234 033 079 21.26 362 1352 S271 475 069 Lard « 212 023 098 2531 338 1697 4624 414 063 6 279 053 OAI 1315 409 662 65.64 5.96 082 15% t 206 034 0.77 2029 332 1354 S414 48 075 Lard « 13 007 064 2273 241 1755 49.44 494 091 B 358 087 1.03 1539 S14 553 6353 45 043 55% t 2m 066 2269 53° 787 S14 769 087 Lard « 186 074 1879 42 992 5725 87 102 B 4 049 3648-75 3:78 39.71 565 057 10% t 224 055 OAS 2213 S16 662 5306 9.23 0.56 Lard « 118 0.25 0.46 1192 378 834 6254 1094 059 B 437 114 042 4257 7.92 348 3412 5.79 0.49 85% t 2.06 046 059 2153 498 64 53.52 991 0.55 Lata « 115 042 075 848 38 802 6482 11.92 0.63 B 387 053 025 4763 734 315 3093 59 04 90% t 181 023 016 21.77 467 S84 5526 971 0.56 Lara « 073 O11 008 7.59 3.45 727 687 11.73 0.64 B 3.96 048 032 5012 769 3 28.37 5.68 0.39 100% t 169 0.1 O18 2228 402 608 54.72 Lard « 052 0.14 021 439 288 763 70.83 B 402 001 0.1 S792 631 299 22.51 ‘cand B indicate the fatty acid composition at the total triacylglycerol, the 1 and 3-positions and the spectively. 36 ‘A.M. F. ABOU-HADEED and A. R. KOTB point I.M2 revealed that for up to 22% lard in tallow the value Of the unsaturation ratio was within the range for pure tallow. Similarly the ratios (R2) and (R3) were not sensitive enough for less than 47% and 24% respectively of lard in tallow (points LM3) and LM4 of Fig. 1). It is evident therefore that the ranges of the unsaturation ratio, (R3), (R3) and (PAEF) for tallow were wide enough to accommodate about 12%, 22%, 47% and 24% respectively of lard in tallow without being detected or give false detection of these levels of lard. Table 5 Detection factors for tallow and lard determined using the data of Table T and formulae taken from the literature, Tallow Land Factor _ Range From To Average From = To Average PAEF 035 065 047 251 261 259 Usa ratio 12s 1s} Ld 039 oto R 025° 066 036 1.86 38432 RS 017 036 025 203295257 * Yousset eal (1988 In an attempt to improve the detection sensitivity of lard from the itty acid distribution in fats, different formulae els of fatty acids at the B-position and «, c¢-positions were proposed and evaluated for the analysed fats. The formulae showing different specific values for the different fats were chosen as fat detection criteria (factors from FI to F11 in Table 7 and 8). The division product of palmitic / oleic acids ratio at B-position by this ratio at a, c¢-positions (FS) in tallow covered narrow range of small involving the le values from 0.15 to 0.31 compared with its big values in lard (from 34.3 to 41.8). It is obvious also from the data of Table (8) that for blend containing less than 4% of lard the value of F5 (0.33) was more than the upper limit of its range for tallow (point no. mS in Fig. 2). The factor F5 was therefore, sensitive to detect 4% of lard in tallow. The other factor in Table (8) showed variable degree of specificity for the different fats and different detection limits, The values of F7 for tallow covered the range from 0.2 to 0.35 while it was ranging from 6.15 to 12.73 for lard. Fig. (4) indicates that (F7) had minimum detection limit of 8% of lard in tallow. The value of F6 for tallow was ranging from 0.27 to 0.55 while in lard it covered the range from 10,22 to 13.55 and according to Table (8) it ‘was possible to detect about 11% of lard in tallow by this factor. Figs. 2) and (5) also show that F2, F10 and FIL enabled minimum detection limits of 10%, 9% and 4% of lard respectively. On the other hand the factor FI was highly specific for lard. Iis values for the analyzed lard samples were almost the same (trom 7.6 to 7.7) while for tallow it was ranging from 1.35 to 2.55. Similar specificity for lard was shown by F3, F8 and F10 (Tables 7 and 8), where they ranged from 0.30 to 0.32, from 5.56 to 5.88 and from 8.84 to 8.95 respectively and they were able to detect about 1% to tallow in lard. The values of the same factors covered wider ranges fro tallow (1.48 - 2.07, 1.52-3.81 and 0.39 - 0.65. respectively) and according to the data of Table 7 and 8 F3 and F8 were able to detect about 6% and 12% respectively of lard in tallow. Quantification of lard in blends containing lard and tallow was achieved using Figs, (2, 3, 4 & 5). The values of the factors were calculated using the fatty acid compositional data at B:position and d,c°-positions, obtained by analysis. ‘The percentage of lard in the blend is then given by the mean value of the percentages of lard at the x-axis corresponding to the calculated values of the factors. At present a computer programme is being written for quantitative determination of the fat constituents of blends from the data of fatty acid distribution atthe triacylglycerols. Table 6 Detection factors calculated using the data of Percentage of land in tallow, Table (4) and formulae taken from the literature* formula ° 3 3 10 15 70 85 90 100 1 043 0620627661192 22282 2 7 1371.26 124A 064 SB OST OAT 3 025° 028 = 0.28 029034 082102122135 1.86 4 O17 0.16 O21 022.2808 G36 LS 17 * The formulae (1, 2, 3 and 4) were taken from the work of Youssef ef al. (1988) Formula percentage of palmitic acid at the 2-positionvits percentage in the total triacylglycerol, Formula 2 = Percentage of unsaturated fatty acid at B-position/total triglycerides Formula 3 = Total sum of saturated / unsaturated fatty acids at Formula he B-position Total sum of fatty acids with 16 carbon atoms/total sum of fatty acids with 18 carbon atoms at the B-position 37 Detection of small amounis of lard Detection actors cleat using the famula props in the daa processing mead fora munter of fas Tallow Lard ‘Sheep fat Goat fat Factor Range Range Range Range From To Avg, From) To. Avg. From = To. Avg. rom) To Avg. FL 135-255 201 7648S F2 027 056 038 10.22 1329 1201 026-051 03700804 FS 148207 1.743.032 OS1-«167 282198197 2062.04 Fe 074 172A BBL S786 RAO SB L109 FS 01S 031022 3431473953016 02a Fo 027056 03810221324 1272 0.26 ERR 034 043 Ol Fr 02035025615. 1269 1022 as 021 0902 ot FE 152 263221588609 GOI 64288 T2149 F036 056 044-207 «5.09412. 0.36. 0420390394 OAL FIO 039 065 OSI «RAR «R9S «892 0.36055 O44 4 0490.46 FIL 112133 123026034032 109,19 as 42638135 ‘Table 8 Detection fctrs fr blends of lt and tallow at diferent proportions. : Percentage of lard in the blend. 7 Factor 08 sss 8s 9000 A W882 LIT 27S 23837 S77 Rn 027 03405305268 23135758266 3 12169 14S 11.29 06905502 FA 074 087179133. 21S 6079.38 14281403361 Fs O1S 0203608705333 SS LTT S993, Fo 027 036053052068 23135756166 IS FI 02 026 «033036047 208365 SA 7251273 2 149 1ST 3.032638 8529806 Pp 036 O41 04805106159 2.31 2983.66 FIo 039 043066 = «0608222322 aa? 5.088 Fu 133126 109116102, 06503047203 38 A.M. F, ABOU-HADEED and A. R, KOTB. REFERENCES Bayoumy, A. H., 1982. Studies on the detection of pork products” in”"some foods. M.Sc. ‘Thesis, Faculty of Agriculture, Moshtohor, Zagazig University, Egypt (Ci, Youssef M.E; M. B. Omer, A. Skulberg. and M. Rashwan 1988, Detection and evaluation of lard. in certain locally processed and imported meat products. J Food Chemistry; 30, 167-180). Chacko, G. K., and E. G. Perkins, 1964, Anatomical variation in fatty acid composition and triglyceride distribution in animal depot fats. J. Am. Oil Chem. Soc., 42: 1121-1124, Hal, R. S., L. Elaine, H. T. Raymond, S. D. Cavol and V. M. George, 1987. Lipid in raw’ and cooked beef Jounal of Food composition and Analysis, 26-37; International Union of Pure and Applied Chemistry, Applied Chemistry Division, Commission on Oils, Fats and Derivatives, 6th. Edition. Part 1 (section T and 11), (1979). Pergamon Press, New York, 39 Jayme B,, M. N. Reddy and R. G. Alssa, 1988. A simple ‘method for the separation of triacylglycerols from fatty acids released in lipase assays., Journal of Lipid Research 29: 1549-1552. Mattson, F. HL; R. A. Volpenhein and E. S. Lutton, 1964. ‘The distribution of fatty acids in the triglycerides of the Artiodactyla (even toad animal). Journal of Lipid Research, 5: 363-365. Saeed T., F. Abu-Dagga and A. Abdel-Rahman, 1986. Detection of pork and lard as adultrants in beef and ‘mutton mixtures. J. Assoc. Off. Anal. Chem. 69: 999. Sawaya, W. N., T. Saeed, M, Mameesh, E. El-Rayes, ‘A. Husain, $. Ali and H. Abdul-Rahman, 1990. Detection Of pork in processed meat: Experimental comparison of methodology, J. Food chemistry, 37(3) 201- Youssef, Y. M., M. B: Omer, A. Skulberg and M. Rashwan, 1988, Detection and evaluation of lard in certain locally processed and imported meat products., Journal of Food Chemistry, 30: 167-180.

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