Exploring the formation of a transparent fat portion in bacon after heating based on physicochemical characteristics and microstructure.

ABSTRACT: Bacons, which possess a transparent fat tissue after heating, have high commercial value in China owing to their good sensory quality. This study was performed to explore the formation of transparent fat tissue by comparing the physicochemical characteristics and microstructures of transparent and non-transparent fat tissues. The physicochemical characteristics and microstructure of fat tissue were found to be significantly affected by drying, which increased the saturated fatty acid content and oxidation level, and decreased the moisture content and water activity (p < 0.05). Shrivelled adipocytes were observed in fat tissue after drying. Transparent and non-transparent fat tissues differed significantly in terms of moisture, fat content, texture, and fatty acid composition (p</

SUBMITTER: Wu H 

PROVIDER: S-EPMC10740067 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature