title: The influence of mincing and temperature of storage on the oxidation of pork back fat and its effect on water- and fat-binding in finely comminuted batters.
abstract: Besides the ability of swollen and dissolved meat proteins to form a heatstable network in finely comminuted sausage batters, the fat in the batter is an additional factor of batter stability. Fat cell integrity and the melting point of fat are regarded in the literature as essential for fat retention. In practice, however, butchers report that slaughterfresh pork back fat, whilst within a few hours post mortem and still hot, enhances batter stability compared with chilled and stored back fat. Experiments confirmed this observation. There could be several reasons for this behaviour. One would be the oxidation processes in pork fat which occur on storage. The experiments reported here show that rancidity of fat has little or no influence on batter stability. Disintegration of fat cells by mincing and/or fat softness by increased temperature, enhance batter stability. The conclusion drawn emphasizes the importance of the early formation of small fat particles in the batter for batter stability.
authors: Federal Centre for Meat Research, Kulmbach, FRG.
authors: I
authors: I
authors: Bloukas
authors: K O
authors: KO
authors: Honikel