Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.

@article{MoraGallego2013EffectOT,
  title={Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.},
  author={H{\'e}ctor Mora-Gallego and Xavier H. Serra and Maria Dolors Gu{\`a}rdia and Rikke Lametsch Miklos and Ren{\'e} Lametsch and Jacint Arnau},
  journal={Meat science},
  year={2013},
  volume={93 3},
  pages={
          668-74
        }
}
Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, instrumental color and texture and sensory attributes of the sausages was studied. Results showed that reduced fat non-acid fermented sausages containing less than 12.5% of fat (BF, SO and DAGs) had a good… CONTINUE READING