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

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 l...
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Gespeichert in:

Autor*in:	Xiaoqin Diao [verfasserIn] Weiting Sun [verfasserIn] Dengyong Liu [verfasserIn] Haining Guan [verfasserIn] Ruixin Jia [verfasserIn] Ying Wang [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	instrumental texture microstructure sensory evaluation cooked sausage

Übergeordnetes Werk:	In: Czech Journal of Food Sciences - Czech Academy of Agricultural Sciences, 2010, 41(2023), 3, Seite 196-203
Übergeordnetes Werk:	volume:41 ; year:2023 ; number:3 ; pages:196-203

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.17221/111/2022-CJFS

Katalog-ID:	DOAJ096105690

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author	Xiaoqin Diao
spellingShingle	Xiaoqin Diao misc instrumental texture misc microstructure misc sensory misc evaluation misc cooked sausage misc Agriculture misc S Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage
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topic_title	Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage instrumental texture microstructure sensory evaluation cooked sausage
topic	misc instrumental texture misc microstructure misc sensory misc evaluation misc cooked sausage misc Agriculture misc S
topic_unstemmed	misc instrumental texture misc microstructure misc sensory misc evaluation misc cooked sausage misc Agriculture misc S
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title	Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage
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title_sort	impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage
title_auth	Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage
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.
abstractGer	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.
abstract_unstemmed	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.
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title_short	Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage
url	https://doi.org/10.17221/111/2022-CJFS https://doaj.org/article/85fbb96fd3df49a39cb84c8613881d28 https://cjfs.agriculturejournals.cz/artkey/cjf-202303-0005_impact-of-lard-based-diacylglycerols-on-the-quality-and-sensory-characteristics-of-emulsion-type-sausage.php https://doaj.org/toc/1212-1800 https://doaj.org/toc/1805-9317
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up_date	2024-07-03T18:19:42.580Z
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Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage

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