Influence of lipid composition on the water and fat exudation and gel strength of meat batters
1987
Whiting, R.C.
A food analysis study assessed the lipid composition, gel strength, water and fat exudation in meat batters after cooking, where 70/30 mixtures of lard blended with 8 different fats or oils were used as the fat component of the batters. The results were compared to batters prepared with lard only. While gel strength and water and fat exudation were found to be similar for cooked batters prepared with either lard-fat/oil blends or lard only, the relative content of monounsaturated triglycerides (TG's) was positively correlated wth polyunsaturated TG's, saturated TG's, water and fat exudation, and gel strength. The addition of lecithin, cholesterol, or methyl palmitate to the lard itself resulted in the increase in fat exudation and a decrease in gel strength, while the addition of sodium laurate produced opposite effects. Data demonstrating the quantitative effects of batter composition on water and fat exudation and on gel strenght are presented.(wz)
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