Quality and oxidative stability of model meat batters as affected by interesterified fat

Abstract

In the study, lard, noninteresterified mixture of lard and rapeseed oil, and interesterified mixture of these fats were used in the production of meat batters. The quality (apparent viscosity, thermal drip, texture–penetration force, L*, a*, and b* color components) of model meat batters was determined. The researches also included an oxidative stability study of fat extracted from meat batters and fats used in their production process. Meat batters produced with noninteresterified fat or interesterified mixture of these fats were characterized by lower apparent viscosity (424 × 10−1 and 315 × 10−1 Pa s) and values of penetration force (6.1 and 5.3 N) in comparison with meat batter produced with lard (503 × 10−1 Pa s, 7.6 N, respectively). However, there was no significant influence of these fats addition on the thermal drip. Interesterification of lard and rapeseed oil mixtures can result in the production of a new fat with valuable functional properties. Interesterification caused a significant decrease in induction time (from 70.3 to 21.6 min) and onset oxidation temperatures (from 162–193.7 to 136–154°C) in obtained fat in each heating rate. Fats extracted from meat batters were characterized by lower onset oxidation temperatures (135.1–160°C for meat batters with noninteresterified fats and 132–152°C for batters with interesterified fats) and lower induction time (11.9 and 10.9 min) than fats used in meat batters. Oxidation parameters can help in the assessment of resistance of modified fat and meat batters to oxidative deterioration.