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...
Ausführliche Beschreibung
Autor*in: |
Xiaoqin Diao [verfasserIn] Weiting Sun [verfasserIn] Dengyong Liu [verfasserIn] Haining Guan [verfasserIn] Ruixin Jia [verfasserIn] Ying Wang [verfasserIn] |
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E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2023 |
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Schlagwörter: |
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Übergeordnetes Werk: |
In: Czech Journal of Food Sciences - Czech Academy of Agricultural Sciences, 2010, 41(2023), 3, Seite 196-203 |
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Übergeordnetes Werk: |
volume:41 ; year:2023 ; number:3 ; pages:196-203 |
Links: |
Link aufrufen |
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DOI / URN: |
10.17221/111/2022-CJFS |
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Katalog-ID: |
DOAJ096105690 |
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10.17221/111/2022-CJFS doi (DE-627)DOAJ096105690 (DE-599)DOAJ85fbb96fd3df49a39cb84c8613881d28 DE-627 ger DE-627 rakwb eng Xiaoqin Diao verfasserin aut Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. instrumental texture microstructure sensory evaluation cooked sausage Agriculture S Weiting Sun verfasserin aut Dengyong Liu verfasserin aut Haining Guan verfasserin aut Ruixin Jia verfasserin aut Ying Wang verfasserin aut In Czech Journal of Food Sciences Czech Academy of Agricultural Sciences, 2010 41(2023), 3, Seite 196-203 (DE-627)38748082X (DE-600)2145669-0 18059317 nnns volume:41 year:2023 number:3 pages:196-203 https://doi.org/10.17221/111/2022-CJFS kostenfrei https://doaj.org/article/85fbb96fd3df49a39cb84c8613881d28 kostenfrei https://cjfs.agriculturejournals.cz/artkey/cjf-202303-0005_impact-of-lard-based-diacylglycerols-on-the-quality-and-sensory-characteristics-of-emulsion-type-sausage.php kostenfrei https://doaj.org/toc/1212-1800 Journal toc kostenfrei https://doaj.org/toc/1805-9317 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 41 2023 3 196-203 |
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10.17221/111/2022-CJFS doi (DE-627)DOAJ096105690 (DE-599)DOAJ85fbb96fd3df49a39cb84c8613881d28 DE-627 ger DE-627 rakwb eng Xiaoqin Diao verfasserin aut Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. instrumental texture microstructure sensory evaluation cooked sausage Agriculture S Weiting Sun verfasserin aut Dengyong Liu verfasserin aut Haining Guan verfasserin aut Ruixin Jia verfasserin aut Ying Wang verfasserin aut In Czech Journal of Food Sciences Czech Academy of Agricultural Sciences, 2010 41(2023), 3, Seite 196-203 (DE-627)38748082X (DE-600)2145669-0 18059317 nnns volume:41 year:2023 number:3 pages:196-203 https://doi.org/10.17221/111/2022-CJFS kostenfrei https://doaj.org/article/85fbb96fd3df49a39cb84c8613881d28 kostenfrei https://cjfs.agriculturejournals.cz/artkey/cjf-202303-0005_impact-of-lard-based-diacylglycerols-on-the-quality-and-sensory-characteristics-of-emulsion-type-sausage.php kostenfrei https://doaj.org/toc/1212-1800 Journal toc kostenfrei https://doaj.org/toc/1805-9317 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 41 2023 3 196-203 |
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10.17221/111/2022-CJFS doi (DE-627)DOAJ096105690 (DE-599)DOAJ85fbb96fd3df49a39cb84c8613881d28 DE-627 ger DE-627 rakwb eng Xiaoqin Diao verfasserin aut Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. instrumental texture microstructure sensory evaluation cooked sausage Agriculture S Weiting Sun verfasserin aut Dengyong Liu verfasserin aut Haining Guan verfasserin aut Ruixin Jia verfasserin aut Ying Wang verfasserin aut In Czech Journal of Food Sciences Czech Academy of Agricultural Sciences, 2010 41(2023), 3, Seite 196-203 (DE-627)38748082X (DE-600)2145669-0 18059317 nnns volume:41 year:2023 number:3 pages:196-203 https://doi.org/10.17221/111/2022-CJFS kostenfrei https://doaj.org/article/85fbb96fd3df49a39cb84c8613881d28 kostenfrei https://cjfs.agriculturejournals.cz/artkey/cjf-202303-0005_impact-of-lard-based-diacylglycerols-on-the-quality-and-sensory-characteristics-of-emulsion-type-sausage.php kostenfrei https://doaj.org/toc/1212-1800 Journal toc kostenfrei https://doaj.org/toc/1805-9317 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 41 2023 3 196-203 |
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10.17221/111/2022-CJFS doi (DE-627)DOAJ096105690 (DE-599)DOAJ85fbb96fd3df49a39cb84c8613881d28 DE-627 ger DE-627 rakwb eng Xiaoqin Diao verfasserin aut Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. instrumental texture microstructure sensory evaluation cooked sausage Agriculture S Weiting Sun verfasserin aut Dengyong Liu verfasserin aut Haining Guan verfasserin aut Ruixin Jia verfasserin aut Ying Wang verfasserin aut In Czech Journal of Food Sciences Czech Academy of Agricultural Sciences, 2010 41(2023), 3, Seite 196-203 (DE-627)38748082X (DE-600)2145669-0 18059317 nnns volume:41 year:2023 number:3 pages:196-203 https://doi.org/10.17221/111/2022-CJFS kostenfrei https://doaj.org/article/85fbb96fd3df49a39cb84c8613881d28 kostenfrei https://cjfs.agriculturejournals.cz/artkey/cjf-202303-0005_impact-of-lard-based-diacylglycerols-on-the-quality-and-sensory-characteristics-of-emulsion-type-sausage.php kostenfrei https://doaj.org/toc/1212-1800 Journal toc kostenfrei https://doaj.org/toc/1805-9317 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 41 2023 3 196-203 |
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Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage |
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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. |
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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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Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage |
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