Influence of Lipid Composition on the Water and Fat Exudation and Gel Strength of Meat Batters

Abstract

Blends of lard with eight separate fats or oils (70:30 w/w) were prepared and used as the fat component of meat batters. After cooking, the batters were analyzed for water and fat exudation and gel strength. None differed significantly from the control of 100% lard. Positive correlation coefficients, however, were significant between percent monounsaturated triglycerides and water exudation, polyunsaturated triglycerides and fat exudation and saturated triglycerides and gel strength. Addition of lecithin, cholesterol or methyl palmitate to the lard increased fat exudation and decreased gel strength. Sodium laurate had the opposite effect whether added to the lard or to the aqueous phase.

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

“…(2009) , in which the cooking loss values of patties processed with vegetable oils were significantly lower than those of patties processed with pork fat. Similar results have been observed in other studies ( Asuming-Bediako et al ., 2014 ; Whiting, 1987 ), suggesting that the difference in emulsifying capacity between pork fat and vegetable oils is small during processing. The cholesterol content in T6 was significantly lower than T2 ( p <0.05).…”

Effect of Cooking Temperature on the Microstructure of Meat Batters Prepared with Salt and Phosphate

“…The 25 g/kg NaCl treatment represents the salt level currently being used in contemporary finely comminuted meat products. The second formulation represents a reduced sodium product to which phosphate was added (formulated to result in the same ionic strength as the 25 g/kg NaCl product) in order to prevent water and fat separation which occurs at low NaCl concentrations (9). Fresh mechanically deboned turkey meat was obtained from a local processing plant.…”

Mechanisms of meat batter stabilization: A review

“…55 Tween 80 and other nonprotein emulsifiers have consistently been shown to cause meat batter instability. 55 -112 -171 - 172 High fat losses were shown to accompany batter instability (Tables 3 and 4) and were caused by direct destabilization of the fat in both cooked and raw batters. 55 -57 Tween 80 acts by preventing the absorption of myofibrillar proteins to form the IPF and hence Adapted from Whiting, R. C, J.…”