Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage

Lard‐based fats healthier than lard: Enzymatic synthesis, physicochemical properties and applications

“…Sausages produced from musculus longissimus dorsi and a final processing temperature of 208C had significant (P a 0.05) increment in hardness and small fat particles (a3 lm 2 ). Despite the significant changes in physical properties, all the sausages produced from enzymatically interesterified fats were rated as having acceptable sensory attributes in comparison to reference sausages produced from pure lard fat [3].…”

“…To prevent the occurrence of these problems, enzymatic interesterification is best carried out using a heat-insulated packed bed reactor. Such reactors are usually water-jacketed and designed in such a way that a high degree of interesterification (more than 80%) can be achieved in a short residence time (1h following contact of oil blends and enzyme) [3]. Thus, the possibility for thermal decomposition of the omega-3 rich oils can be minimized without compromising the overall reaction rate.…”

“…Lard showed distinctively different melting peaks on differential scanning calorimetry (DSC) melting curve indicating the presence of a mixture of different fat crystals with widely different melting points (Figure 1). Unlike lard, enzymatically interesterified blends of lard with rapeseed oil showed more pronounced peaks in the medium and low melting fractions of the DSC curves ( Figure 1) [3]. The increase in degree of unsaturation, decrease in SFC and presence of more pronounced peaks in the medium and lower melting fractions of DSC curves indicate that enzymatically interesterifed blends of lard with rapeseed oil had reduce plasticity and were able to remain liquid over a wider range of temperature.…”

“…Enzymatically interesterified blends of lard with 10 to 50% of rapeseed oil were found to have an increment from 58.5 to 74% of unsaturated fatty acids (Table 1). This brought the ratios of unsaturated to saturated fatty acids to the range of 1.47-2.84 [3]. According to Kang et al [4], such ratios are favorable for cardiovascular disease risk reduction.…”

Finely comminuted frankfurters fortified with potato juice – Quality and structure

“…Most research on enrichment of meat products concerned fat (Mora-Gallego et al, 2013;Cheong et al, 2010) and salt reduction (Canto et al, 2014). It can thus only be speculated that the juice underwent some thermal modification that affected its emulsifying power as well as water binding capacity.…”