Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage

Xiaoqin Diao, Weiting Sun, Dengyong Liu, Haining Guan, Ruixin Jia and Ying Wang
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Xiaoqin Diao: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China
Weiting Sun: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China
Dengyong Liu: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China
Haining Guan: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China
Ruixin Jia: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China
Ying Wang: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China

Czech Journal of Food Sciences, 2023, vol. 41, issue 3, 196-203

Abstract: The objective of this study was to evaluate the effects of fat levels (200 g.kg-1 meat and 500 g.kg-1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sausages. As observed, at the same type of fat, the low-fat sausage (200 g.kg-1 meat) had a significantly higher L*-value (lightness) and lower cooking loss and total expressible fluid (P < 0.05) than the high-fat sausage (500 g.kg-1 meat) and exhibited a denser and more homogeneous microstructure. Additionally, T23 (relaxation time) of the low-fat sausage shifted toward a slower relaxation time, and higher A23 (peak area) was found, which suggested the water mobility was restricted. However, at the same fat content, the low-GL and low-PGL sausages showed better textural properties and superior overall acceptability from sensory evaluation compared with the low-lard sausage (P < 0.05). Still, they have no significant differences (P > 0.05). Therefore, lard-based diacylglycerol could be effectively applied as a fat replacer in emulsion-type sausages with low-fat contents to produce healthier meat products.

Keywords: instrumental texture; microstructure; sensory; evaluation; cooked sausage (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:111-2022-cjfs

DOI: 10.17221/111/2022-CJFS

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