Effect of plastic fats on thermal stability and mechanical properties of fat-protein gel products [Technology of comminuted meat products]

Meat was comminuted with soybean‐oil‐based plastic fats of differ‐ent physical properties and cooked at 2 different rates. Thermal stability of emulsion was inversely related to fat softness and heating rate. Stable emulsions were obtained when prepared with fat containing 30% solids at 16% product fat level, 40% solids at 22% level, and 50% solids at 28% level. Release of fat and water upon heating commenced about 10 C below the softening point of the fat. Compressive force (CF) increased markedly and shear force (SF) increased moderately with increasing hardness of fat Both CF and SF reached a maximum at the 40% fat solids level. Increased total fat tended to reduce mechanical strength. Faster heating resulted in greater mechanical strength of cooked product but caused fat separation in high fat products formulated with soft fats.