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>Wp?yw wybranych emulgatorów oraz rodzaju obróbki termicznej na stabilno?? frakcji lipidowej w?dlin podrobowych typu ?pasztetowa”
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Wp?yw wybranych emulgatorów oraz rodzaju obróbki termicznej na stabilno?? frakcji lipidowej w?dlin podrobowych typu ?pasztetowa”
The aim of this study was to determine the effect of emulsifiers and the type of thermal treatment on the stability of the lipid fraction of liver pate. Technological factor that changes a recipe of raw materials and finished products was the introduction in the formulation of four different, in terms of emulsifiers, they were: soy protein concentrate, soy protein isolate, mono- and diglycerides of fatty acids and diglycerides esterified fatty acids. Heat treatment is carried out in two different temperature ranges: pasteurization: to obtain the center of the block 72°C, sterilization – sterilization value F = 3.0. The stability of fat of the experimental meat products was assessed on the basis of: determination of acid number and peroxide number. Analysis of changes occurring in lipids (acid and peroxide number) indicates that among the adopted factors of variability it is the heat treatment which has the main impact on both hydrolytic and oxidating changes. The type of the applied emulsifier played a significant role in forming the acid number, whereas the thermal treatment statistically differentiated, to a significant degree, the investigated meats as far as oxidative changes of lipids.
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