Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles

Abstract

The effect of two fat rendering systems of goose fat, sous‐vide and conventional oven baking, on fatty acid and volatile compound profiles, color, and lipids oxidation, is evaluated during refrigerated storage. Low temperature rendering increases polyunsaturated fatty acids and decreases saturated fatty acids concentration (P ≤ 0.05). The obtained results show that oxygen deprivation reduces the fat oxidation process. A discriminant model is designed using principal component analysis. Aldehydes are the dominant volatile fraction of all tested goose fats obtained by various rendering methods. Sous‐vide fat rendered at 90 °C exhibits a flavor difference from raw and baked fat and is recommended as a source of beneficial fatty acids. The utilization of rendering temperature of 130 °C negatively affects the quality of goose fat. Practical applications: The rendering of goose fat under proper conditions influences its stability and promotes the fatty acid profile, as well as aroma and color. Owing to its pro‐health and healing properties, goose fat is perfect for colds accompanied by a runny nose, cough and elevated body temperature. It has a warming effect, which is especially beneficial in the case of non‐invasive treatment of the upper respiratory tract. Additionally, the particularity of goose's fatty acids affects the physical properties (liquid state at room temperature, oxidative stability with the optimal rendering method), where the optimal aroma profile is measured using an electronic nose, which is stable and distinctive. Abdominal goose fat gives a wide range of applications in gastronomy. Owing to the universality resulting from the fatty acid profile not conflicting with religious and cultural statues, as is the case of pork or whale fat, it is a good alternative to animal fats in human nutrition.

Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil

“…A similar trend was also observed for the grilled burgers, where the variant S-100% had the best nutritional parameters. Similar Al values (0.24) were found in the study by Rodríguez-Carpena et al [48], who used avocado oil, sunflower oil, and olive oil as fat substitutes. Depending on the fat substitute and the type of vegetable fat source used, they affect the health index scores to different degrees [32,42,49].…”

Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction in Goose Breast Meat and Heat Treatment Processes Optimization

“…The level of denaturation for myosin, collagen, and actin was ascertained based on the curves, according to the methodology outlined by Agafonkina et al (2019) [42]. The denaturation level for each protein was calculated by comparing the enthalpy of denaturation between the untreated and heat-treated samples using Equation (7). The DSC analyses were conducted thrice for each sample.…”

“…Meeting these consumer expectations requires not only excellent breeding and nutrition but also a precise understanding of the processes influencing the final product's quality [4]. The quality of goose meat thus becomes a key competitive factor in the food market, affecting not only health but also overall consumer satisfaction [5][6][7].…”

The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment

“…Organoleptic analyses revealed that, after a month of storage, no deterioration was seen in samples with green tea extract. The benefits of adding plant extracts such as rosemary extract, oregano, black tea, sage, and thyme to lard in order to inhibit lipid oxidation have been the subject of various reports [20][21][22]. Their activity was effective in the inhibition of fats oxidation at a concentration of 0.01%, and also exhibited antimicrobial efficiency.…”