Abstract
The main aim of this study was to determine python fat’s several
physicochemical properties, including dimensions, color, structure, acid value
(AV), saponification value (SV), density, and recovery efficiency. The optimum
yield obtained was approximately 80.40% at 180°C for 60 min with
an AV of 0.3366 and SV of 179.56 mg KOH/g. Fatty acids, comprising oleic acid
(72.462%), palmitic acid (26.243%), linolenic acid
(0.835%), and myristic acid (0.459%), were identified using gas
chromatography-mass spectrometry (GC-MS). The python fat had a very weak
antioxidant capacity and almost no antibacterial ability with gram-positive
(Staphylococcus aureus - ATCC 25923 and Bacillus
cereus - ATCC 10876) and gram-negative (Escherichia
coli - ATCC 25922 and Salmonella enterica - ATCC
35664) bacteria (used the paper disc diffusion method for antibiotic
susceptibility testing). Moreover, python fat is considered to be very resistant
to high temperatures.
Funder
University of Science Ho Chi Minh City
Publisher
The Korean Society of Food Preservation
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