Investigation of lamb fat quality attributes during deodorization

Abstract

Abstract Edible lamb fat is an illustrious frying fat due to its good flavor and stability to oxidation. Fat deodorization is a vacuum–steam distillation process that is accomplished for removing the unwanted components such as free fatty acids and volatile compounds. The present work has studied the kinetics of lamb fat deodorization under different temperatures in a batch deodorization system. Variations of acid value (AV), peroxide value, p-Anisidine value, TOTOX value and total color difference were measured during the deodorization process. The Logarithmic, Wang and Singh, Hénon et al., and linear models were fitted with obtained data using nonlinear regression method. Results indicated that the Logarithmic and Henon et al. models gave the best fitness respectively with AV and p-Anisidine value, based on the statistical criteria of correlation coefficient (R 2), reduced chi-square (χ 2) and root mean square error (RMSE). Furthermore, the linear model was selected as the best model to describe the variations of TOTOX value and peroxide value during the deodorization process.