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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
- 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.
- Subjects :
- instrumental texture
microstructure
sensory
evaluation
cooked sausage
Agriculture
Subjects
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