Abstract
Abstract: In this work, the feasibility of using ultrasonic velocity measurements for characterizing and differentiating
the crystallization pattern in 2 pork backfats (Montanera and Cebo Iberian fats) during cold storage (0 °C, 2 °C, 5 °C,
7 °C, and 10 °C) was evaluated. The fatty acid profile, thermal behavior, and textural properties (hardness) of fat were
also determined. Both fats became harder during cold storage (average hardness increase for both fats, 11.5 N, 8 N, and
1.8 N at 0, °C 2 °C, and 5 °C, respectively), showing a 2-step pattern related with the separate crystallization of the
different existing triacylglycerols, which was well described using a modified Avrami equation (explained variance >
99%). Due to a greater content of saturated triacylglycerols, Cebo fat (45.1%) was harder than Montanera (41.8%). The
ultrasonic velocity followed a similar 2-step pattern to hardness during cold storage, being found an average increase for
both fats of 184, 161, and 150 m/s at 0 °C 2 °C, and 5 °C, respectively. Thus, ultrasonic measurements were useful
both to characterize the textural changes taking place during cold storage and to differentiate between fats with different
composition.
