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Edible Applications Technology

Session:: Lipid Solutions for Plant-based Applications

Structure and rheology of adipose tissue from pork, beef, and lamb

Monday, May 1, 2023
2:30 PM – 2:50 PM MDT
Room: 201
Abstract: Continuing consumer interest in plant-based foods has brought to light the challenges associated with effectively recreating the texture and functionality of animal fat. The overall aim of this study was to establish key temperature-dependent structural and thermal properties of back fat from pork, beef, and lamb. Such knowledge may be used in the design of plant-based fat mimetics. Optical and electron microscopy revealed that the different back fats were microstructurally similar, consisting of fat dispersed as discrete adipocytes within a protein network, akin to a closed-cell foam. Differential scanning calorimetry revealed distinct fat melting profiles among the adipose tissues, largely due to differences in their fatty acid profile. Similarly, x-ray diffraction and Raman spectroscopy highlighted unique fat crystal organization, melting, and resolidification in each of the adipose tissues. Small and large deformation rheology was used to characterize the frequency and strain-dependent response of each adipose tissue, with texture analysis conducted via puncture tests. The solid fat phase expectedly dominated the rheology and texture at room temperature. Upon heating to 80 °C, the fat deposits had melted, with some molten fat leaking out of the adipocytes. Importantly, the adipose tissue maintained its elastic behaviour at elevated temperature, which was ascribed to the contributions of the surrounding protein network. Upon re-cooling to 20°C, a bicontinuous network of protein and fat crystals was generated, and large deformation rheology and texture analysis revealed species-specific responses. Overall, the microstructure of adipose tissue was dominated by the fat phase under most conditions but, importantly, by the protein matrix at elevated temperatures. Insights from this study should provide guidance for the development of plant-based meat analogues and, more broadly, contribute to sustainability initiatives in the food processing sector.