Unsaturated fat fraction from lard increases the oxidative stability of minced pork

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http://hdl.handle.net/10138/301212

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Liu , M , Lampi , A-M & Ertbjerg , P 2018 , ' Unsaturated fat fraction from lard increases the oxidative stability of minced pork ' , Meat Science , vol. 143 , pp. 87-92 . https://doi.org/10.1016/j.meatsci.2018.04.028

Title: Unsaturated fat fraction from lard increases the oxidative stability of minced pork
Author: Liu, Miao; Lampi, Anna-Maija; Ertbjerg, Per
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2018-09
Language: eng
Number of pages: 6
Belongs to series: Meat Science
ISSN: 0309-1740
URI: http://hdl.handle.net/10138/301212
Abstract: Abstract Lard from pork back fat was dry fractionated based on crystallization temperature, resulting in fractions with a ratio of saturated to unsaturated fatty acids of 1.10 and 0.61. Lean minced pork was mixed with the saturated and unsaturated fat fraction and stored in modified atmosphere (80% O2 and 20% CO2) at 5 °C for 2, 5, 7, 9, and 12 days under light to investigate the effect on oxidative stability of lipids and proteins. The saturated fat group developed higher TBARS values and lower levels of free thiol groups during storage, indicating that the unsaturated fat fraction in minced pork promoted increased oxidative stability of both lipids and proteins. A higher content of α-tocopherol in the unsaturated fat fraction suggests that the differences in oxidative stability is causatively linked to the balance between the fatty acid composition and content of antioxidants. The TBARS values and free thiol content were negatively correlated, suggesting a relationship between lipid and protein oxidation.
Subject: 416 Food Science
TBARS
Free thiol group
α-Tocopherol
Dry fractionation
Protein oxidation
LIPID OXIDATION
TOCOPHEROL
PROTEIN OXIDATION
CHILL STORAGE
alpha-Tocopherol
OXYGEN CONCENTRATION
VEGETABLE-OILS
BEEF PATTIES
ATMOSPHERE-PACKAGED PORK
DRY FRACTIONATION
BACK-FAT
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