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| Physicochemical detection and crystallization characteristics of fat extracted from different tissues of pig |
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| KeyWord:lard physicochemical property crystal behavior differential scanning calorimetry X-ray diffraction |
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| Abstract: |
| The physicochemical properties of seven kinds of fat samples derived from the abdomen, subcutaneous and intramuscular of pig were analyzed, and their thermodynamic properties, crystallization characteristics and crystal morphology were further determined using differential scanning calorimetry(DSC), X-ray diffraction method and polarized light microscopy. The results showed that the melting point of pig fat(28.2-46.3?℃) and cholesterol content(654-2 189 mg/kg) varied greatly in different samples, and the solid fat content and saturated fatty acid content of the fat from abdomen were higher than those of the subcutaneous and intramuscular fats. The reticular and corn-like fat had two types of crystal in the process of melting and crystallization. Their crystal form was mainly β-type and their crystals were coarse at room temperature. The crystal forms of leaf lard, intramuscular and foreleg fat were also mainly β-type, while α, β′ and β crystal forms were found in the hind leg and back fat samples. Except for the reticular and corn-like fat, crystal network of the other five samples had different-size and irregula spherulites. Some flake crystals also existed in the fore and hind leg fat samples. Producers could select raw materials in production according to the characteristics of different parts of pig fat. |
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