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

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

Authors :
Xiaoqin Diao
Weiting Sun
Dengyong Liu
Haining Guan
Ruixin Jia
Ying Wang
Source :
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 196-203 (2023)
Publication Year :
2023
Publisher :
Czech Academy of Agricultural Sciences, 2023.

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). 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.

Details

Language :
English
ISSN :
12121800 and 18059317
Volume :
41
Issue :
3
Database :
Directory of Open Access Journals
Journal :
Czech Journal of Food Sciences
Publication Type :
Academic Journal
Accession number :
edsdoj.85fbb96fd3df49a39cb84c8613881d28
Document Type :
article
Full Text :
https://doi.org/10.17221/111/2022-CJFS