title: Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage.
abstract: Physical and sensory characteristic of pork sausages produced from enzymatic interesterified blends of lard and rapeseed oil during storage were evaluated. All three enzymatic interesterified blends (IE90, IE70 and IE50) had ratios of unsaturated to saturated fatty acids within the range of 1.47-2.84 which is favourable for cardiovascular disease risk reduction. Blends of IE90 and IE70 were found to have suitable solid fat content, melting and crystallization profile suitable for sausages production. Sausages were produced from blends of IE90 and IE70 with different muscle types (musculus longissimus dorsi and musculus sternomandibularis) and processing conditions such as cooling rates and final processing temperature. Cooling rate was found to have no significant (P>0.05) effect on hardness of the sausages throughout storage. Both musculus longissimus dorsi and high final processing temperature of 20 degrees C increased the hardness of the sausages during storage. In terms of fat particle size distribution, it was found that sausages IE70 had significantly (P<0.05) lower amount of small fat particles (<4 microm) and higher amount of big fat particles (4-500 microm). This is in agreement with the findings on softer texture of sausages IE70. All the sausages produced from interesterified blends of lard and rapeseed oil had no apparent fat excretion and were rated as having acceptable sensory attributes as compared to reference sausage which was produced from pure lard.
authors.affiliation: Department of Molecular Biology, University of Aarhus, 8000 Aarhus, Denmark.
authors.forename: Ling-Zhi
authors.initials: LZ
authors.lastname: Cheong
authors.forename: Hong
authors.initials: H
authors.lastname: Zhang
authors.forename: Lise
authors.initials: L
authors.lastname: Nersting
authors.forename: Kirsten
authors.initials: K
authors.lastname: Jensen
authors.forename: Janus Anders Juul
authors.initials: JA
authors.lastname: Haagensen
authors.forename: Xuebing
authors.initials: X
authors.lastname: Xu
mesh_terms: D000818:Animals; D004041:Dietary Fats / Q000378:metabolism; D004951:Esterification; D005227:Fatty Acids / Q000032:analysis; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D008461:Meat Products / Q000592:standards*; D018482:Muscle, Skeletal; D010316:Particle Size; D010938:Plant Oils / Q000378:metabolism; D000074262:Rapeseed Oil; D013552:Swine; D013696:Temperature
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D010938:Plant Oils; D000074262:Rapeseed Oil; C029310:lard