Abstract :
Three Persian traditional recipes were used for masking off-odor and off-flavor of the sheep tail fat (STF). The sensory and oxidative stability of the products were also investigated. Room Odor Test (ROT), Free Choice Profiling (FCP), and Quantitative Descriptive Analysis (QDA) methods were used for the sensory evaluation of STF prototypes. The deodorized STF (DSTF) and control prototypes had the same extract yield. No significant differences were found between DSTF prototypes and the control for dry matter, moisture, fat, ash, melting point, iodine value, and saponification index. But, the control had a strong STF odor and flavor, off-odor and off-flavor, and was less accepted. Conversely, deodorized tail fat prototypes had acceptable odors and flavors and gained more liking points. Furthermore, most of the panelists liked DSTF and disliked the control prototypes. The deodorization process did not change the fatty acid compositions of the STF prototypes except for trans fatty acids which were significantly lower in the DSTF as compared to the control. During 90 days storage DSTF remained stable compared to the control in respect of shelf stability and sensory points of view. The novelty of this process can increase STF utilization in the food industry and may help the sensory marketing of this product.
