SUSTITUCIÓN PARCIAL DE LA GRASA DE CERDO POR GRASAS DE PALMA EN UNA PASTA FINA CÁRNICA MODELO.

This work had as an objective to determine, at the laboratory level, the effect of the substitution of back fat with palm fats up to 50% on the texture and the stability of the meat emulsion system. We worked with two mixtures of different proportions of refined palm oil and of palm stearin: baker's fat (P) (90:10) and multipurpose fat (M) (80:20). The effect-behavior of these mixtures was studied in a meat emulsion system prepared with pork, back fat, water and the palm fat mixtures in various quantities such that they responded to a water:protein:fat relationship of 6:1:2; also 2% of common salt regarding the total of the meat emulsion was added. Twenty-five (25%) and 50% of the back fat were substituted by the quantities corresponding to the P and M mixtures. The experiment was formed by five treatments including a control. The thermal stability and the instrumental analysis of the texture profile (TPA) of the meat emulsions were determined by duplicate analysis. The P mixture showed bigger potential to substitute the back fat partially in a meat emulsion system, because it didn't affect the stability or the hardness of the emulsion. The M mixture at 50% reduced the stability and it increased the hardness of the emulsion. [ABSTRACT FROM AUTHOR]