Structuring of Chicken Fat by Monoacylglycerols

Abstract

In this study, we investigated the effect of monoacylglycerol (MAG) as a structuring agent on the physicochemical, microstructure and rheological properties of chicken fat. The fatty acid composition, oxidative stability, free fatty acids (FFA), slip melting point (SMP), solid fat content (SFC), kinetics of crystallization, microstructure and rheological properties of the samples were evaluated. The addition of MAG at a 0.5 % level did not affect the fatty acid composition, induction period of oxidation at 110 °C (IPox110), SFC curve or rheological properties of chicken fat (p > 0.05). However, structured samples containing 3.0 and 5.0 % MAG had higher saturated fatty acid (SFA) content, SFC, SMP, FFA content and IPox110 (p < 0.05). The addition of MAG led to a reduction in the IP of oxidation at 60 °C (IPox60) and increased the oxidation rate of fats, as measured by the Schaal oven test. Samples containing 3–5 % MAG had higher SFC content, higher loss, storage and complex moduli, higher complex viscosity, and a lower induction period of crystallization (IPcryst) and tan δ than chicken fat. Investigations by polarized light microscopy confirmed the presence of increased crystal content in samples containing higher MAG levels. These results show that structured chicken fats have the potential for application in the production of soft tub margarine and Iranian vanaspati.

Physicochemical and Rheological Properties and Microstructure of Canola oil as Affected by Monoacylglycerols

“…MAGs are also able to prevent phase separation in oils and fats with relatively high SFA content like palm oil, chicken fat and vanaspati. Naderi et al (4) reported that MAG application at 0.5 % (w/w) concentration could prevent phase separation in chicken fat. Totally, because of the formation of self-assembly networks by MAGs, structured fats have low SFA content and offer comparable quality characteristics to fats containing greater SFA contents (1,4).…”

“…The main advantage of such ingredients is the solidification of liquid oils without a noticeable increase in saturated fatty acids (SFA) and trans fatty acids (TFA) content (2). Mostly used structuring agents include diacylglycerols, monoacylglycerols (MAGs) (3,4), waxes (5), fatty acid and fatty alcohol (6), lecithin and sorbitan teri-stearate (7). Among them, MAGs are the most interesting due to their lower price and ability to decrease serum insulin and triacylglycerol (8).…”

“…Among them, MAGs are the most interesting due to their lower price and ability to decrease serum insulin and triacylglycerol (8). Accordingly, MAGs has been used as structuring agent in the modification of different oils and fats including palm oil (9), milk fat (10), palm olein, coconut oil (11) and chicken fat (4).…”

Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils

“…A Schaal oven trial was conducted by incubation of samples of optimized formulations at 60 ± 1 °C (Naderi et al, ). The PV and FFA contents of the samples were measured at 2‐day intervals during a 30‐day course.…”

“…1), and the IP and rate of oxidation were calculated using Eqs. 2 and 3, respectively (Naderi et al, ). in which, A is the asymptotic Y (PV) as time ( t ) decreases indefinitely, C is the asymptotic Y when t increases indefinitely, and B is the relative oxidation rate at M , where M is the time at which the absolute oxidation rate has the maximum level. Parameters B , A , C, and M were calculated using Sigma Plot version 12 software (Systat Software, Inc., San Jose, CA, USA) for each PV curve, and IP ox and rate of oxidation were calculated from the following equations: …”