Unsaturated fat fraction from lard increases the oxidative stability of minced pork

• Published in: Meat science 2018-09, Vol.143, p.87-92
• Main Authors: Liu, Miao, Lampi, Anna-Maija, Ertbjerg, Per
• Format: Article
• Language: English
• Subjects: Dry fractionation; Free thiol group; Protein oxidation; TBARS; α-Tocopherol
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2018.04.028

Lard from pork back fat was dry fractionated based on crystallization temperature, resulting in fractions with a ratio of saturated to unsaturated fatty acids of 1.10 and 0.61. Lean minced pork was mixed with the saturated and unsaturated fat fraction and stored in modified atmosphere (80% O2 and 20% CO2) at 5 °C for 2, 5, 7, 9, and 12 days under light to investigate the effect on oxidative stability of lipids and proteins. The saturated fat group developed higher TBARS values and lower levels of free thiol groups during storage, indicating that the unsaturated fat fraction in minced pork promoted increased oxidative stability of both lipids and proteins. A higher content of α-tocopherol in the unsaturated fat fraction suggests that the differences in oxidative stability is causatively linked to the balance between the fatty acid composition and content of antioxidants. The TBARS values and free thiol content were negatively correlated, suggesting a relationship between lipid and protein oxidation. •Lard from pork back fat was dry fractionated based on crystallization temperature.•Fractions obtained: Ratio of saturated to unsaturated fatty acids of 1.10 and 0.61.•Lean minced pork was mixed with saturated and unsaturated fat fraction and stored.•Saturated fat induced higher TBARS values and lower levels of free thiol groups.•Unsaturated fat fraction enhanced the oxidative stability of lipid and protein.