Czech J. Food Sci., 2023, 41(3):196-203 | DOI: 10.17221/111/2022-CJFS

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

Xiaoqin Diao, Weiting Sun, Dengyong Liu*, Haining Guan*, Ruixin Jia, Ying Wang
College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China

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.

Keywords: instrumental texture; microstructure; sensory; evaluation; cooked sausage

Accepted: June 2, 2023; Prepublished online: June 8, 2023; Published: June 29, 2023  Show citation

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Diao X, Sun W, Liu D, Guan H, Jia R, Wang Y. Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage. Czech J. Food Sci. 2023;41(3):196-203. doi: 10.17221/111/2022-CJFS.
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