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Detection of Beef Body Fat and Margarine in Butterfat by Differential Scanning Calorimetry

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Abstract

In this study differential scanning calorimetry (DSC) melting and crystallization curves of butterfat, beef body fat (BBF) and margarine were formed by cooling gradually from 70 to –40°C. Then margarine and BBF were added to butterfat at the rates of 5, 10 and 20% in order to investigate their curves. When BBF or margarine was added to butterfat, 1. and 2. peak areas increased in crystallization curves of butterfat with 2. peak being more discernible. Results obtained show that DSC technique could be used in order to determine adulteration of butterfat.

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Authors and Affiliations

  1. Food Engineering Department, Agricultural Collage, Atatürk University, 25240, Erzurum, Turkey

    N. Aktaş & M. Kaya

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  1. N. Aktaş
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  2. M. Kaya
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Aktaş, N., Kaya, M. Detection of Beef Body Fat and Margarine in Butterfat by Differential Scanning Calorimetry. Journal of Thermal Analysis and Calorimetry 66, 795–801 (2001). https://doi.org/10.1023/A:1013196106365

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