The influence of pretreatment on pork fat crystallization
2005
Svenstrup, Gitte | Brüggemann, Dagmar | Kristensen, Lars | Risbo, Jens | Skibsted, Leif H.
Melting points of two types of pork fat, lard and leaf fat, were studied in three different products: extracted fat, raw fat, and fat as an ingredient in liver pâté. The number of melting points and the temperature of melting were found, by differential scanning calorimetry, to correlate with the cooling rate for all of the products: Rapid cooling led to lowering of the melting point, assigned to the presence of unstable β crystals. The melting points varied also with the treatment of the fat, as the melting point of lard made by slow cooling and assigned to mainly β' crystals was different in the three products and found to be 39, 45, and 48 °C for extracted fat, raw fat, and fat as an ingredient in liver pâté, respectively, while slowly cooled leaf fat was found to have melting points at 48, 50, and 51 °C for the same three products, respectively. The fraction of unsaturated fatty acids present in the fat was important for both crystallization rate and melting points of α and β' crystals in extracted lard, an effect which was found less pronounced in liver pâté because of the presence of diverse components such as proteins.
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