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Fat cooking losses from non‐emulsified meat products
Author(s) -
EVANS G. G.,
RANKEN M. D.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00007.x
Subject(s) - food science , chemistry , connective tissue , adipose tissue , lipid oxidation , biology , biochemistry , antioxidant , genetics
Summary The fat (lipid) losses which occur on cooking non‐emulsified meat products are largely determined by the properties of the fat (fatty tissue) used. Soft fatty tissue such as pork jowl fat lost c . 20% of its lipid on heating to 80° or 100° whereas hard fatty tissue such as pork flare fat lost as much as c . 80%. A similar pattern of losses was observed in meat mixtures containing these fatty tissues. Damage to the fatty tissue, especially that caused by mincing or chopping in the frozen condition, increased the lipid loss both from fatty tissue alone and from sausages made with it. Similar effects were demonstrated in a limited number of beef fatty tissue samples. The differences in lipid loss appear to be due to differences in the connective tissue present and to the extent to which fat cells are broken during comminution. In sausages and in certain meat mixtures the loss of lipid was less than that expected from the behaviour of the fatty tissue alone: this suggests the existence of another mechanism, possibly involving emulsification, to retain lipid in the mixture after its release from the tissue.