DOI: 10.11118/978-80-7509-996-9-0273

SLEDOVÁNÍ TEXTURNÍ PROFILOVÉ ANALÝZY U MODIFIKOVANÝCH TUKŮ ZE ZVĚŘINY / MONITORING TEXTURE PROFILE ANALYSIS OF MODIFIED VENISON FATS

Tereza Novotná¹, Robert Gál¹, Pavel Mokrejš², Jana Pavlačková³

¹ Ústav technologie potravin. Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 5669, 760 01 Zlín

² Ústav inženýrství polymerů. Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 5669, 760 01 Zlín

³ Ústav technologie tuků, tenzidů a kosmetiky. Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 5669, 760 01 Zlín

The work deals with the change of textural properties under various conditions of enzymatic modification of deer tallow. Taguchi design was used to optimize the modification with three process factors at three levels; water content (8; 16; 24 %), enzyme content (2; 4; 6 %) and temperature (2; 4; 6 h). Hardness, spreadability, stickiness and adhesiveness were determined using texture profile analysis. The results were evaluated according to the observed degree of hydrolysis, which ranged from 17,86% to 49,60%. The hardness ranged from 21,84–51,02 N, the spreadability ranged from 17,11–42,77 N/s, the stickiness ranged from −0,39 to −3,48 N and the adhesiveness ranged from −0,01 to −0,06 N/s. The results of the textural profile analysis ofthe modified deer tallow are important for its subsequent use in the food industry, cosmetic or farmaceuticindustry.

Keywords: animal fats, deer tallow, modification, texture profile analysis, lipases, Taguchi design

pages: 273-278, online: 2024