Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage
Autor: | Xiaoqin Diao, Weiting Sun, Dengyong Liu, Haining Guan, Ruixin Jia, Ying Wang |
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Jazyk: | angličtina |
Rok vydání: | 2023 |
Předmět: | |
Zdroj: | Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 196-203 (2023) |
Druh dokumentu: | article |
ISSN: | 1212-1800 1805-9317 |
DOI: | 10.17221/111/2022-CJFS |
Popis: | 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. |
Databáze: | Directory of Open Access Journals |
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