Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation-Reference-Cited by-同舟云学术

Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation

Published:2022 Issue:13 Volume:13 Page:7112-7122
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wijarnprecha Khakhanang¹,Gregson Christopher²,Sillick Matt²,Fuhrmann Philipp¹,Sonwai Sopark³,Rousseau Dérick¹^ORCID

Affiliation:

1. Department of Chemistry and Biology, Toronto Metropolitan University, Toronto, Canada

2. Paragon Pure Inc., Princeton, NJ, USA

3. Department of Food Technology, Silpakorn University, Thailand

Abstract

The temperature-dependent structure of adipose tissue from pork/beef/lamb was investigated. The back fats were structurally similar and consisted of fat dispersed in a protein matrix. Our insights help to mimicked animal tissue using in meat analogues.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00581F

Reference41 articles.

1. RELATIONSHIP BETWEEN CHOPPING TEMPERATURES AND FAT AND WATER BINDING IN COMMINUTED MEAT BATTERS

2. THERMO-RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES

3. J.W.Savell and H.R.Cross , The role of fat in the palatability of beef, pork, and lamb , in Designing foods: animal product options in the marketplace , ed. National Research Council (US) , Washington (DC) , National Academies Press (US) , 1988 , pp. 1–30

4. D.Lewis , Meat products , in Food Microscopy , ed. J. Vaughan , Academic Press , London , 1979 , pp. 233–270

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers;Meat Science;2024-11

2. High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat;Food Hydrocolloids;2024-09

3. Rheological properties of ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics;Food Hydrocolloids;2024-06

4. Ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics;Food Hydrocolloids;2024-06

5. Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction;Food Chemistry;2024-03