LIPID FUNCTIONALITY

Lipid Functionality

Nowadays, studies report the modification of the fatty acid profile in meat products and

emulsified products have been increasing. Lipids are classified as saturated fat and unsaturated

fat. Saturated fat contributes to increase risk of heart disease with various concerns because

saturated fat is saturated with hydrogen atoms that creates double bonds between carbon atoms

in hydrocarbon chain (Camara, 2015). Consuming lipids are closely connected to health issues,

However, there are various functionality of using fats in cooking. However, the saturated fats

can be breakdown in oxidation. Lipids containing high amount of polyunsaturated fatty acids

are known to be highly susceptible to oxidative breakdown. The oxidation process reduces

decreases the amount of polysaturated fatty acids. Especially, the fish lipids are easily oxidized

when it goes through cooking process, such as steaming, baking, and smoking (Turhan, 2011).

In terms of that, consuming raw fishes like sashimi or sushi will cause human to take more

saturated fat instead of eating cooked fishes. Lard is rendered, clarified pork fat, with almost

100% fat content and high in saturated fat content. Lard is a particularly flavorful fat for frying

and sautéing. It has high smoke point at nearly 1700C. In pastry making, lard forms large,

grainy crystal, flakiness, and depth of richness that vegetable oils cannot produce (Lang, 2000).

For these reasons, lard can be widely used within the kitchen. Any recipes that call for oils can

use lard to add more advanced flavors to the dishes. Fat content affects physicochemical and

sensory properties, making it the impact of the fat itself. The flavored ingredients with fats

have enhance taste and aroma (Eldeghaidy, 2012). In modernist cuisine, lard can be solidified

at low temperature. Then, it can be shaved on top of the dishes as garnish, and the shaved lard

will add depth of flavors to the dishes that have lack of richness, such as squid or green

vegetables. The French word, confit, descries a form of preserving. The method of confit was

developed as a preserving technique in fat throughout the winter in pre-refrigeration times

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(Raffael, 2012). In terms of that, fats are used to preserve ingredients. The ingredients covered

by fats will have longer storage time because fat has higher densities than water. The fat can

prevent the ingredients from oxidation, which will also affect the preservation of origin color.

Some of pigment will be affected by contacting air. However, covering food with fat is able to

preserve color and shelf life. Fats also play an important role in baking production. From a

research paper from Miskiewicz (2013), Fat used during the baking of desserts in pie tin had a

noticeable influence on the properties of lipid fractions. Moreover, brushing the wall of pie tin

caused a decrease in the melting temperature of the fraction of fats, which also caused the

heights of the desserts. for these reasons, any recipes that call for usage of pie tins for baking

can apply this method. The method will make higher heights of the desserts or pies. Depending

on proper usage of fats, it can enhance ingredient functionalities in taste, aroma, and texture,

and consuming fats over the daily value can cause serious health issues.

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References

Câmara, A. I., & Pollonio, M. R. (2015). Reducing Animal Fat in Bologna Sausage Using
Pre-Emulsified Linseed Oil: Technological and Sensory Properties. Journal Of Food
Quality, 38(3), 201-212. doi:10.1111/jfq.12136

Eldeghaidy, S., Hollowood, T., Marciani, L., Head, K., Busch, J., Taylor, A., & ... Hort, J.
(2012). Does Fat Alter the Cortical Response to Flavor?. Chemosensory Perception,
5(3/4), 215-230. doi:10.1007/s12078-012-9130-z

Lang, J. (2000). LARD. Restaurant Business, 99(22), 89.

Miskiewicz, K., Nebesny, E., Rosicka-Kaczmarek, J., Budryn, G., & Krysiak, W. (2013).
Influence of the type of fat and air humidity on chosen properties of the lipid fraction
in the process of baking shortbread pastries. Grasas Y Aceites, 64(1), 85-94.
doi:10.3989/gya.070412

Turhan, S., Ustun, N. S., & Temiz, H. (2011). Lipid Quality of Anchovy ( Engraulis
Encrasicholus ) Fillets Affected by Different Cooking Methods. International Journal
Of Food Properties, 14(6), 1358-1365. doi:10.1080/10942911003672159

Raffael, M. (2012, March 16). LAMB SADDLE AND RIB CONFIT. Caterer & Hotelkeeper,
202(4719). 42.

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