Affiliation
a Kemerovo Institute of Food Science and Technology(University)
b Kemerovo State University
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Abstract
The composition of adipose tissue is very important in the technology of meat and meat products. It affects the functional and technological properties of raw materials, food and biological value, stability in storage and production figures. The composition and properties of adipose tissue are determined not only by the type of raw meat, but also by a place of localization, genetic features, feeding conditions and other factors. Analysis of the scientific and technical information indicates that the data on the chemical composition, physical and chemical properties of pork adipose depending on the category of fatness is very limited. However, these indices allow us to develop sound recommendations for the rational use of raw materials. The article presents the results of studying the physical and chemical characteristics and fatty acid composition of adipose tissue extracted from pork of the second and fourth categories of fatness. The data have been obtained for raw materials derived from parts of carcasses with different nutritional value and technological purposes. Experimental data suggest a high degree of unsaturation of adipose tissue of pork of the fourth category that should be considered in the development of technological recommendations on the use of this raw material.
Keywords
Pork,
adipose tissue,
fatty acid composition,
iodine number,
acid number,
melting point
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