Application of pork fat diacylglycerols in meat emulsions

TY - JOUR

T1 - Application of pork fat diacylglycerols in meat emulsions

AU - Miklos, Rikke

AU - Xu, Xuebing

AU - Lametsch, Rene

PY - 2011/3

Y1 - 2011/3

N2 - The properties of fat are of major importance when meat products are produced. By enzymatic modification triacylglycerols (TAGs) can be converted to diacylglycerols (DAGs) resulting in changes of the physical and chemical properties of the fat. In this study the texture as well as the hydration and binding properties were investigated in meat emulsions prepared with lard substituted with different amounts of DAGs derived from the lard. In emulsions prepared with DAGs the percentage of total expressible fluid decreased from 28.2% in products prepared with lard to 11.8% in emulsions prepared with 100% DAGs. The fat separation decreased from 10.9% to 7.8% when 10% of DAGs were applied and no fat separation was observed for emulsions prepared with 50% and 100% DAGs. Emulsions containing DAGs were more elastic and solid reflected in a significant increase in Young's modulus and the maximum hardness. The results suggest future opportunities for the application of DAGs to improve the quality of meat products.

AB - The properties of fat are of major importance when meat products are produced. By enzymatic modification triacylglycerols (TAGs) can be converted to diacylglycerols (DAGs) resulting in changes of the physical and chemical properties of the fat. In this study the texture as well as the hydration and binding properties were investigated in meat emulsions prepared with lard substituted with different amounts of DAGs derived from the lard. In emulsions prepared with DAGs the percentage of total expressible fluid decreased from 28.2% in products prepared with lard to 11.8% in emulsions prepared with 100% DAGs. The fat separation decreased from 10.9% to 7.8% when 10% of DAGs were applied and no fat separation was observed for emulsions prepared with 50% and 100% DAGs. Emulsions containing DAGs were more elastic and solid reflected in a significant increase in Young's modulus and the maximum hardness. The results suggest future opportunities for the application of DAGs to improve the quality of meat products.

U2 - 10.1016/j.meatsci.2010.10.010

DO - 10.1016/j.meatsci.2010.10.010

M3 - Journal article

C2 - 21074949

SN - 0309-1740

VL - 87

SP - 202

EP - 205

JO - Meat Science

JF - Meat Science

IS - 3

ER -