Characterization of lard from different adipose tissues: Physicochemical properties, thermodynamics characteristics and crystallization behaviors

Lard from six different adipose tissues (three abdominal cavity, two subcutaneous tissue, one intermuscular tissue) was investigated in term of physicochemical properties, thermodynamics characteristics and crystallization behaviors. The melting point of the lard fall within the range of 30–45 ºC. Fatty acid composition was mainly consisted of palmitic acid, stearic acid, oleic acid and linoleic acid. The top 5 triacylglycerol identified accounted for 70 % of the total triacylglycerol species. The fatty acid and triacylglycerol composition of lard from different adipose tissues differed greatly between each other. Thermodynamics characteristics were closely related to the triacylglycerol composition. The crystallization rates of lard were positively correlated with their trisaturated and disaturated-monounsaturated triacylglycerol contents and saturated fatty acid contents; The X-ray analysis showed that the crystals of the fat near jawbone were β-form and showed spherical crystal morphology at 25 ºC, while the other five lards were mainly β' and sub-β form with rod, disk and spherulitic morphology. This work lays the foundation for future proper utilization of lard, for instance, as alternative of partially hydrogenated vegetable fat in the preparation of industrialized foods.