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
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	instrumental texture microstructure sensory evaluation cooked sausage Agriculture
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
Externí odkaz:	https://doaj.org/article/85fbb96fd3df49a39cb84c8613881d28 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF