The melting properties of FS were analyzed using differential scanning calorimetry (DSC) by using DSC 250 apparatus (TA Instruments, New Castle, DE, USA). Samples 3–5 mg (n = 4 independent experiments) were weighed in aluminum pans and heated from 25 to 150 °C at a rate of 10 °C min−1 under nitrogen at a flow rate of 50 ml min−1. As a reference, an empty pan was used. Melting properties were analyzed and compared to the melting properties of beef fat and GMS, by using TRIOS TA Universal Analysis Software (TA Instruments, version 5.1.1.46572).
Thermal gravimetric analysis (TGA) data were obtained using Discovery TGA 5500 (TA Instruments, New Castle, DE, USA) under nitrogen at a heating rate of 10 °C min−1, monitoring weight loss as a function of temperature, until a maximum temperature of 700 °C was reached. Samples (n = 3 independent experiments) were analyzed using TRIOS TA Universal Analysis Software (TA Instruments, version 5.1.0.46403) and the results were expressed as a weight loss curve and its first derivative20 (link),21 (link).
Thermal gravimetric analysis (TGA) data were obtained using Discovery TGA 5500 (TA Instruments, New Castle, DE, USA) under nitrogen at a heating rate of 10 °C min−1, monitoring weight loss as a function of temperature, until a maximum temperature of 700 °C was reached. Samples (n = 3 independent experiments) were analyzed using TRIOS TA Universal Analysis Software (TA Instruments, version 5.1.0.46403) and the results were expressed as a weight loss curve and its first derivative20 (link),21 (link).