Partial substitution of the back fat for palm fats in a model meat emulsion system

Abstract

This work had as objective to determine, to laboratory scale, the effect of the substitution of the back fat for palm fats until 50% on the texture and the stability of the meat emulsion system. We worked with two mixtures of different proportions of refined palm oil and of palm stearin: baker fat (P) (90:10) and multipurpose fat (M) (80:20). The effect-behavior of these mixtures was studied in a meat emulsion system prepared with pork, back fat, water and the palm fat mixtures in some quantities such that responded to a relationship agua:proteína:grasa of 6:1:2, also it was added 2% of common salt regarding the total of the meat emulsion. 25% and 50% of the back fat were substituted by the quantities corresponding of the P and M mixtures. The experiment was formed by five treatments including a control. It was determined by duplicate analysis the thermal stability and the instrumental analysis of the texture profile (TPA) of the meat emulsions. The P mixture showed bigger potential to substitute the back fat partially in a meat emulsion system, because it didn't affect the stability neither the hardness of the emulsion. The M mixture at 50% reduced the stability and it increased the hardness of the emulsion.