The influence of pretreatment on pork fat crystallization

Abstract

Melting points of two types of pork fat, lard and leaf fat, were studied in three different products: extracted fat, raw fat, and fat as an ingredient in liver pâté. The number of melting points and the temperature of melting were found, by differential scanning calorimetry, to correlate with the cooling rate for all of the products: Rapid cooling led to lowering of the melting point, assigned to the presence of unstable β crystals. The melting points varied also with the treatment of the fat, as the melting point of lard made by slow cooling and assigned to mainly β' crystals was different in the three products and found to be 39, 45, and 48 °C for extracted fat, raw fat, and fat as an ingredient in liver pâté, respectively, while slowly cooled leaf fat was found to have melting points at 48, 50, and 51 °C for the same three products, respectively. The fraction of unsaturated fatty acids present in the fat was important for both crystallization rate and melting points of α and β' crystals in extracted lard, an effect which was found less pronounced in liver pâté because of the presence of diverse components such as proteins.

Thermal and Structural Behavior of Palm Oil. Influence of Cooling Rate on Fat Crystallization

“…The polymorphism of the palm oil was found to be affected by the cooling rate. This result is in agreement with results proposed and obtained about the pork fat for Sventrup et al15, the cocoa butter for Perez‐Martinez et al16 and milk fat for Lopez et al17 Nevertheless, ours results showed a threshold for q = −3 °C/min, and the solid fraction more affected than the liquid fraction.…”

Selective cryolysis: A novel method of non‐invasive fat removal

“…9). Triglycerides can crystallize around 108C depending on chain length, cooling rate and degree of saturation [19]. Crystallization requires energy, expressed as the latent heat of freezing.…”

Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters

“…Also, the chemical composition of pork fats can vary widely and is dependent on the anatomic location within the animal and influenced by rearing factors such as age, sex, breed, feeding, and physiological state. Fats with a different chemical composition and therefore different physicochemical properties, affect the distribution of fat and protein-fat interactions in the product, the crystallization behavior during cooling which is important with regard to structure formation (Svenstrup, Brüggemann, Kristensen, Risbo, & Skibsted, 2005), the textural properties of meat batters (Barbut, & Youssef, 2016;Shao, Zou, Xu, Wu, & Zhou, 2011) and final product characteristics (textural, sensorial, and visual properties) of cooked sausages (Baer, & Dilger, 2014). Furthermore, product characteristics are also affected by the applied thermal processing conditions.…”