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

Figures & data

Table 1. Composition and technological properties of meat batters

	Share (%)
Components	MB_L	MB_L:RSO	MB_iL:RSO
Chicken breast meat	70	70	70
Lard	30	21	0
Rapeseed oil	0	9	0
Interesterified mixture of lard and rapeseed oil	0	0	30
Water (ice)*	20	20	20
Curing salt*	2.1	2.1	2.1
Soy protein isolate*	1	1	1
Phosphate*	0.25	0.25	0.25
Sodium ascorbinate*	0.05	0.05	0.05
Technological properties
Apparent viscosity/10^−1 Pa s	503 ± 27^c	424 ± 48^b	315 ± 22^a
Thermal drip/%	2.2 ± 0.3^a	2.5 ± 0.4^a	2.3 ± 0.2^a
Texture–penetration force N	7.6 ± 1.4^b	6.1 ± 1.0^a	5.3 ± 0.5^a
Color components L*	84 ± 3^a	85 ± 3^a	85 ± 2^a
Color components a*	2.66 ± 0.3^a	2.35 ± 0.4^a	2.30 ± 0.4^a
Color components b*	8.81 ± 0.3^a	8.52 ± 0.5^a	8.58 ± 0.6^a

*In relation to the mass of meat and fat.

Different letters in a row indicate that the samples are considered significantly different at the 5% level (P < 0.05).

Figure 1. Melting curves of fats used in model meat batters

Table 2. Composition of the selected fatty acids and their distribution in triacylglycerols in fats used in model meat batters

			Fatty acid composition (%) in positions			The total amount of fatty acids in TAG
Samples	Fatty acid	Fatty acid composition in TAG	sn-2	sn-1,3	The share of the fatty acid in sn-2 position (%)	SFA	MUFA	PUFA
L	C14:0	1.5	3.1	0.7	68.9
	C16:0	28.4	74.2	5.5	87.1
	C18:0	20.1	4.7	27.8	7.8
	C18:1	34.8	12.7	45.9	12.2
	C18:2cis	8.9	2.7	12	10.1
L:RSO	C16:0	22.6	52.8	7.5	77.9	51 ± 2^b	37 ± 2^a	9.7 ± 0.9^a
	C18:0	10.4	3.3	13.9	10.6
	C18:1	47.4	22.2	60.0	15.6
	C18:2cis	15.0	11.0	17.0	24.5
	C18:3cis	2.0	4.2	0.8	71.7
iL:RSO	C16:0	17.4	47.4	2.4	90.8
	C18:0	12.0	3.1	16.5	8.6
	C18:1	49.4	30.3	59.0	20.4
	C18:2cis	15.3	13.2	16.4	28.6	30 ± 2^a	50 ± 3^b	18.5 ± 1.3^b
	C18:3cis	3.2	3.1	3.2	32.5
2b. Composition of the selected fatty acids and their distribution in triacylglycerols in fats extracted from model meat batters
MB_L	C16:0	33.5	62.8	17.3	64.7
	C18:0	15.6	4.1	21.3	8.8
	C18:1	35.5	20.8	42.7	19.3	50 ± 3^b	38 ± 2^a	11 ± 1^a
	C18:2cis	11.4	6.2	14.0	18.1
MB_L:RSO	C16:0	21.2	47.6	7.9	76.8
	C18:0	10.5	2.6	14.5	8.4
	C18:1	47.2	29.5	56.8	20.6
	C18:2cis	15.9	13.7	17.0	29.0	32 ± 1^a	49 ± 3^b	18.5 ± 1.2^b
	C18:3cis	2.1	3.0	1.7	50.2
MB_iL:RSO	C16:0	21.8	48.7	8.3	76.7
	C18:0	11.0	3.2	15.0	9.8
	C18:1	46.0	26.3	55.8	19.1
	C18:2cis	15.2	14.0	15.8	30.7	33 ± 2^a	48 ± 3	18 ± 1.4^b
	C18:3cis	2.8	2.5	2.9	31.0

Table 3. Parameters of the L, L:RSO, iL:RSO, and fat extracted from meat batters and regression analysis of the DSC data, activation energies (E_a), pre-exponential factors (Z) for L, L:RSO, iL:RSO, and fats extracted from meat batters

Parameter	L	L:RSO	iL:RSO	MB_L	MB_L:RSO	MB_iL:RSO
Induction time (min)	56.9 ± 1.7^c	70.3 ± 0.6^d	21. 6 ± 0.9^b	10.7 ± 0.9^a	11.9 ± 1.1^a	10.9 ± 1.4^a
AV (mg KOH/g fat)	1.14 ± 0.06^a	1.03 ± 0.01^a	5.4 ± 0.27^d	3.3 ± 0.4^c	2.2 ± 0.6^b	7.5 ± 0.5^e
−a	5.28 ± 0.16	4.39 ± 0.22	7.08 ± 0.87	5.14 ± 0.31	4.85 ± 0.28	6.23 ± 0.34
b	12.94 ± 0.36	10.5 ± 0.49	17.70 ± 2.09	14.46 ± 0.80	12.39 ± 0.67	15.79 ± 0.80
R^2	0.983	0.991	0.984	0.971	0.960	0.992
Ea/kJ/mol	96 ± 3^ab	79 ± 4^a	129 ± 16^c	93 ± 6^ab	88 ± 5^a	113 ± 6^bc
logZ	11.17	8.78	15.81	12.71	10.65	13.85
Z/min^−1	1.73 × 10^11	7.89 × 10^8	8.83 × 10^16	9.74 × 10^11	7.12 × 10^11	1.34 × 10^14

Values represent means ± standard deviations.

Different letters in a row indicate that the samples are considered significantly different at the 5% level (P < 0.05).

Table 4. DSC heating rates (β) and oxidation onset temperatures (t_on) for L, L:RSO, iL:RSO, and fats extracted from meat batters

	Oxidation onset temperatures, ton/°C
Heating rate, β/°C ×  min^−1	L	L:RSO	iL:RSO	MB_L	MB_L:RSO	MB_iL:RSO
2.5	149 ± 1^c	162 ± 2^d	136 ± 1^b	94 ± 2^a	135.1 ± 0.4^b	132 ± 2^b
5	158.6 ± 0.4^e	174 ± 1^f	143.6 ± 0.7^d	98.8 ± 0.4^a	140.8 ± 0.4^c	139 ± 0.3^b
7.5	163.1 ± 0.8^d	185 ± 3^e	147 ± 2^bc	104.8 ± 0.8^a	148.2 ± 0.6^c	144.2 ± 0.6^b
10	168.5 ± 0.7^d	189.56 ± 0.4^e	149.6 ± 0.4^b	108 ± 1^a	154 ± 1^c	148.4 ± 0.4^b
12.5	174.6 ± 0.2^e	193.7 ± 0.4^f	154 ± 1^c	112.7 ± 0.2^a	160.0 ± 0.6^d	152 ± 2^b

Values represent means ± standard deviations.

Different letters in a row indicate that the samples are considered significantly different at the 5% level (P < 0.05).