Grasa de pavo
Calcular una pastilla 100 % de grasa de pavo
Eso es estequiometría sobre una composición medida y no una suposición, y está casi tan bien determinado como una cifra publicada: comprobado contra los 35 aceites del Codex en los que los dos campos vienen de la misma norma, el error mediano del método es del 0,90 % y su percentil 90 del 2,74 %, sin sesgo apreciable. La página de fórmulas enseña las cuentas. Si tiene un certificado de análisis de su lote, introduzca su valor medido en la calculadora y esta estimación se deja de lado.
Valores publicados
| Índice de saponificación | no publicado |
| Derivado de la composición | 195,9 ± 3 % mg KOH/g |
| Usado por la calculadora | 195,9 mg KOH/g (derivado) |
| SAP para NaOH | 0,1397 g/g |
| Índice de yodo | — |
| INS (SAP − índice de yodo) | — |
| Punto de fusión | — |
| Materia insaponificable | — |
Una pastilla hecha 100 % de grasa de pavo
Cualidades convencionales sumadas a partir de los grupos de ácidos grasos; una pastilla de un solo aceite es una referencia, no una receta.
Perfil de ácidos grasos
| Ácido graso | Rango publicado, % | Usado | |
|---|---|---|---|
| Ácido mirístico | C14:0 · saturados | 0,7–0,94 (típico 0,922) | 0,9 |
| Ácido palmítico | C16:0 · saturados | 21,59–31,7 (típico 23,335) | 23,3 |
| Ácido palmitoleico | C16:1 | 6,29–11,1 (típico 7,794) | 7,8 |
| Ácido esteárico | C18:0 · saturados | 5,182–7,4 (típico 5,182) | 5,2 |
| Ácido oleico | C18:1 | 27,6–40,752 (típico 40,752) | 40,8 |
| Ácido linoleico | C18:2 | 18,3–22,22 (típico 19,712) | 19,7 |
| Ácido α-linolénico | C18:3 n-3 | 0,317–3 (típico 0,317) | 0,3 |
| Ácido γ-linolénico | C18:3 n-6 | 0,062 | 0,1 |
| Ácido araquídico | C20:0 · saturados | 1,237 | 1,2 |
De dónde salen estos números
Las notas con fuente que aparecen debajo, y los títulos de los documentos que citan, se mantienen en su idioma original. Una cita traducida no se puede consultar, y un resumen técnico traducido ya no es el resumen que se contrastó con el documento.
Table 1 'Fatty acid composition of poultry fats', column Turkey (percent, 13 acids, printed total 100.00); 'Research materials and methods' for the sample (fat obtained by traditional dry rendering) and the GC. Article history printed: received 21.02.2018, reviewed 12.04.2019, revised 28.08.2019, approved 03.12.2019. Read with pdftotext -layout and -raw in UTF-8 (the isomer labels are Cyrillic and drop out in Latin-1) and checked against a rendered image of page 3. No saponification value, iodine value, melting point or unsaponifiable matter is reported; Tables 2-4 are peroxide values.
Retrieved through the FoodData Central API (/fdc/v1/food/173571, found with /foods/search, dataType SR Legacy). Grams of fatty acid per 100 g of fat, total lipid 99.8 g; renormalised to percent of total fatty acids by the SFA + MUFA + PUFA sum of 95.4 g, arithmetic in notes. Used for min/max bounds only.
Table 3 'Fatty acid composition of the examined fats (mean of three (n=3) measurements +/- standard deviation)', row 'Turkey male fat TMF'; Materials for the sample (turkey male fat from a private ecological farm). The layout-mode text interleaves the Table 3 rows, so the row was read in raw mode, where it sums to 100.1 %. Used for min/max bounds only. The paper gives a crystallization point (-3 C), not a melting point, and no saponification or iodine value for the fat.
Typical values are the turkey column of Table 1 in Tyshchenko et al., Food Science and Technology (Odesa) 13(4):69-75 (2019): goose, chicken, duck and turkey fats 'obtained by traditional dry rendering', studied at the National University of Life and Environmental Sciences of Ukraine (Kyiv), fatty acids by GC on a Kupol-55 chromatograph. The paper does not state the number of samples, the birds' breed, age or diet, or which depot was rendered. Turkey column as printed (% of fatty acids, column total 100.00): C14:0 0.922, C16:0 23.335, C16:1 7.794, C17:0 0.185, C17:1 0.089, C18:0 5.182, C18:1n9t 0.231, C18:1n9c 40.752, C18:2n6t 0.183, C18:2n6c 19.712, C18:3n6 0.062, C18:3n3 0.317, C20:0 1.237; the text puts turkey fat at 20.3 % polyunsaturated, 48.7 % monounsaturated and 31.0 % saturated. The isomer labels are printed with Cyrillic letters (n-9 trans, n-9 cis and so on). Only cis C18:1 n-9 is mapped to oleic, cis C18:2 n-6 to linoleic, C18:3 n-3 to linolenic and C18:3 n-6 to gammaLinolenic; C16:1 is printed as a total and mapped to palmitoleic. Not mapped: C17:0 0.185, C17:1 0.089, elaidic acid (C18:1 n-9 trans) 0.231 and trans C18:2 n-6 0.183, together 0.688 %. The mapped acids total 99.31 %. C20:0 is recorded as printed, but 1.237 % is high for a poultry fat, the table has no C20:1 row, and the same table gives 0.582 to 1.520 % C20:0 for the other three fats, so the peak may include a co-eluting acid. Min/max widen the band with two further analyses. (1) USDA FoodData Central SR Legacy 'Fat, turkey' (fdcId 173571, NDB 04575, publication date 2019-04-01), grams per 100 g of fat (total lipid 99.8 g): SFA 29.4 (4:0 to 12:0 0.0, 14:0 0.9, 16:0 20.6, 18:0 6.2), MUFA 42.9 (16:1 6.0, 18:1 35.9, 20:1 0.0, 22:1 0.0), PUFA 23.1 (18:2 21.2, 18:3 1.4, 18:4 0.0, 20:4 0.3, EPA, DPA and DHA 0.0). Dividing each by SFA + MUFA + PUFA = 29.4 + 42.9 + 23.1 = 95.4 g gives percent of total fatty acids: myristic 0.9/95.4 = 0.94, palmitic 20.6/95.4 = 21.59, stearic 6.2/95.4 = 6.50, palmitoleic 6.0/95.4 = 6.29, oleic 35.9/95.4 = 37.63, linoleic 21.2/95.4 = 22.22, linolenic 1.4/95.4 = 1.47 (arachidonic 0.3/95.4 = 0.31, not mapped). FDC prints only totals for 16:1, 18:1, 18:2 and 18:3, which are mapped whole. The itemised acids add to 92.5 g, 2.9 g short of the class totals. USDA publishes grams per 100 g, not percent of fatty acids; the arithmetic is stated so it can be undone. (2) Kowalska et al., European Food Research and Technology 244:1665-1674 (2018), Table 3: 'turkey male fat' from a private ecological farm in Poland, one sample, mean of n = 3 GC measurements: C14:0 0.7, C15:0 0.3, C16:1 11.1, C16:0 31.7, C17:0 nd, C18:2 18.3, C18:1 27.6, C18:0 7.4, C18:3 3.0 % (C15:0 not mapped). That sample is markedly more saturated than the other two (the authors put its saturated acids at about 40 %) and richer in C18:3; it is kept in the band as a feeding difference rather than rejected. Which document set each bound: myristic 0.7 (Kowalska) to 0.94 (FDC); palmitic 21.59 (FDC) to 31.7 (Kowalska); palmitoleic 6.29 (FDC) to 11.1 (Kowalska); stearic 5.182 (Tyshchenko) to 7.4 (Kowalska); oleic 27.6 (Kowalska) to 40.752 (Tyshchenko); linoleic 18.3 (Kowalska) to 22.22 (FDC); linolenic 0.317 (Tyshchenko) to 3.0 (Kowalska). gammaLinolenic and arachidic are Tyshchenko's alone. NO SAPONIFICATION OR IODINE VALUE IS RECORDED: none of the three documents measured either. The recorded profile implies about 196 mg KOH/g by stoichiometry, which the calculator will derive and label as derived; that is not a substitute for a measurement. Checked and not reachable: Poultry Science 31(2):354-359 (1952) 'Chemical Characteristics of Turkey Carcass Fat as a Function of Dietary Fat' (the publisher's site returned 403 to a direct download and it is not in PubMed Central), and two paywalled papers, The Analyst 36:213 (1911) 'Constants of chicken and turkey fats' and J. Am. Oil Chem. Soc. (1943) 'The chemical composition of depot fats in chickens and turkeys'. Kowalska et al. report a crystallization point of -3 C for the turkey fat, which is not a melting point, so meltingPointC is null; no document gives unsaponifiable matter. CosIng has no entry for turkey fat, so inci is null.
Esta ficha forma parte de la base de datos abierta de ingredientes (ODbL). ¿Ha encontrado un error o una fuente primaria mejor? El conjunto de datos está en GitHub; las correcciones con un enlace al documento son bienvenidas.