The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters

Abstract

Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their positional distribution in triacylglycerol, melting profile and oxidative stability have been determined in fats used for interesterification, after interesterification and extracted from meat batters. In meat batters, the physiochemical parameters were determined. Interesterified fats were characterized by significantly lower induction times than noninteresterified fat (85.29 and 18.21 min, respectively). Meat batters were also characterized by a lower oxidative stability of lipid fraction (24.90 and 13.67 min) than lipids used to their production. A higher content of unsaturated fatty acids was found in meat batters with noninteresterified and interesterified fats (69.40% and 70.03%, respectively) than in the control meat batter with a pork jowl (58.63%). In comparison to the control product, meat batter prepared with interesterified mixture was characterized by significantly lower apparent viscosity. In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interesterified milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics.

Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils

“…Generally, vegetable oil with a high degree of unsaturation can remain liquid over a wide temperature range [37]. Our results are in agreement with those reported by Wirkowska et al [21], Wirkowska et al [38], and Rezig et al [39], who observed that vegetable oils were characterized by the presence of peaks in the low temperature range on the melting curve, which corresponded to the presence of low-melting TAG fractions.…”

Enzymatic Interesterification of Vegetable Oil:A Review on Physicochemical and Functional Properties, and Its Health Effects

“…Also, this study found that the time used during the EIE reaction affects the peroxide value of the product. Another study by Wirkowska-Wojdyła 32) reported that interesterified blends showed significantly lower induction time (18.2 m) than non-interesterified blends. Similar results were also reported by Aktas et al 33) .…”

Future trends of processed meat products concerning perceived healthiness: A review

“…Direct oil fortification in meat products showed significant drawbacks due to more susceptibility to oxidation reactions, reduced solubility, and increased hardness issues resulting from small fat globules formation (Zetzl et al., 2012). Recently, vegetable oils have been added directly to meat products such as chicken batters (Wirkowska‐Wojdyła et al., 2021), meatballs (Vieira et al., 2019; Öztürk & Turhan, 2020), burgers (Lu et al., 2017; Paula et al., 2019; Antonini et al., 2020), restructured ham‐like products (Ding et al., 2018), fermented Sausages (Bolumar et al., 2015), and chicken nuggets (Barros et al., 2019). These strategies improved fatty acid profile; however, these strategies affect some quality attributes (i.e., flavor, color, and sensory acceptance) of the reformulated products.…”

“…Soy protein is commercially available as soy protein isolates or concentrates and widely used in food products due to an excellent nutritional value with desired functions as a gelling agent. Many studies (de Souza Paglarini, de Figueiredo Furtado, Honório, et al., 2019; Utama et al., 2019; Lima et al., 2021; Wirkowska‐Wojdyła et al., 2021) used soy protein in emulsion formulations, which led to an improved gel network and enhanced cooking yield of the final products. Carrageenan is an algal‐based polysaccharide that affects the syneresis and hardness of emulsions.…”

“…Similarly, chicken meat batters were prepared by replacing 100% pork jowl. The authors concluded, using interesterified milkfat is a viable strategy to improve nutritional profile without compromising other quality attributes (Wirkowska‐Wojdyła et al., 2021). In hot dogs, pork backfat (up to 100%) was substituted using pre‐emulsified canola oil with pork skin and inulin.…”