اثر فرآيندهاي رنگبري، بوبري و تيمار با لستين تجارتي در كاهش كلسترول پيه

Effects of Bleaching, Deodorization and Commercial Lecithin on the Reduction of Cholesterol in Beef Tallow

Effects of bleaching, deodorizing and commercial lecithin on reduction of cholesterol level in beef tallow were studied. Beef tallow was obtained from a local slaughterhouse. Steam -rendering extracted fat was bleached and deodorized in lab. Deodorized fat was treated with commercial lecithin and the effects of four factors, namely: ratio of lecithin to tallow (1:5, 1:10, 1:20 and 1:30), stirring time (0.5, 1.5, 3, 6 and 12 hr), stirring rate (200, 500, 1000 and 1250 rpm), and ratio of lecithin to water (1:2, 1:5 and 1:10) were investigated. Bleaching and deodorization, reduced cholesterol content by 1.5 and 4.8 % respectively. Results indicated that cholesterol removal increased with increasing lecithin to tallow ratio and stirring rate. Increasing stirring time up to 1.5 hr increased cholesterol removal, however, longer times periods didnʹt have any significant effect on cholesterol removal. Ratio of lecithin to water content didnʹt have any significant effect on cholesterol removal. Treatment with lecithin increased tallow acidity and color but didnʹt have any effect on peroxide value (P.V.).Since tallow being a slaughterhouse by-product and not expensive, so it is suggested to further enhance its consumption as an edible product through treatment with lecithin.