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  • 1 Selçuk University Agriculture Faculty, Food Engineering Department 42049 Konya Turkey
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Abstract  

The physical–chemical properties and fatty acid composition of sheep subcutaneous, tallow, intestinal, and tail fats were determined. Sheep fat types contained C16:0, C18:0, and C18:1 as the major components of fatty acid composition (19.56–23.40, 20.77–29.50, 32.07–38.30%, respectively). Differential scanning calorimetry (DSC) study revealed that two characteristic peaks were detected in both crystallization and melting curves. Major peaks (Tpeak) of tallow and intestinal fats were similar and determined as 31.25–24.69 and 7.44–3.90 °C, respectively, for crystallization peaks and 15.36–13.44 and 45.98–44.60 °C, respectively, for melting peaks in DSC curves; but those of tail fat (18.29 and −2.13 °C for crystallization peaks and 6.56 and 33.46 °C for melting peaks) differed remarkably from those of other fat types.

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  • Impact Factor (2019): 2.731
  • Scimago Journal Rank (2019): 0.415
  • SJR Hirsch-Index (2019): 87
  • SJR Quartile Score (2019): Q3 Condensed Matter Physics
  • SJR Quartile Score (2019): Q3 Physical and Theoretical Chemistry
  • Impact Factor (2018): 2.471
  • Scimago Journal Rank (2018): 0.634
  • SJR Hirsch-Index (2018): 78
  • SJR Quartile Score (2018): Q2 Condensed Matter Physics
  • SJR Quartile Score (2018): Q2 Physical and Theoretical Chemistry

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
4
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)