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

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Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages. / Mora-Gallego, Héctor; Serra, Xavier; Guàrdia, Maria Dolors; Miklos, Rikke; Lametsch, Rene; Arnau, Jacint.

In: Meat Science, Vol. 93, No. 3, 2013, p. 668-674.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Mora-Gallego, H, Serra, X, Guàrdia, MD, Miklos, R, Lametsch, R & Arnau, J 2013, 'Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages', Meat Science, vol. 93, no. 3, pp. 668-674. https://doi.org/10.1016/j.meatsci.2012.11.042

APA

Mora-Gallego, H., Serra, X., Guàrdia, M. D., Miklos, R., Lametsch, R., & Arnau, J. (2013). Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages. Meat Science, 93(3), 668-674. https://doi.org/10.1016/j.meatsci.2012.11.042

Vancouver

Mora-Gallego H, Serra X, Guàrdia MD, Miklos R, Lametsch R, Arnau J. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages. Meat Science. 2013;93(3):668-674. https://doi.org/10.1016/j.meatsci.2012.11.042

Author

Mora-Gallego, Héctor ; Serra, Xavier ; Guàrdia, Maria Dolors ; Miklos, Rikke ; Lametsch, Rene ; Arnau, Jacint. / Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages. In: Meat Science. 2013 ; Vol. 93, No. 3. pp. 668-674.

Bibtex

@article{135a9c4df05b4646996bd73dd2e16ff8,
title = "Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages",
abstract = "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 overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.",
author = "H{\'e}ctor Mora-Gallego and Xavier Serra and Gu{\`a}rdia, {Maria Dolors} and Rikke Miklos and Rene Lametsch and Jacint Arnau",
note = "Copyright {\textcopyright} 2012 Elsevier Ltd. All rights reserved.",
year = "2013",
doi = "10.1016/j.meatsci.2012.11.042",
language = "English",
volume = "93",
pages = "668--674",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

AU - Mora-Gallego, Héctor

AU - Serra, Xavier

AU - Guàrdia, Maria Dolors

AU - Miklos, Rikke

AU - Lametsch, Rene

AU - Arnau, Jacint

N1 - Copyright © 2012 Elsevier Ltd. All rights reserved.

PY - 2013

Y1 - 2013

N2 - 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 overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.

AB - 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 overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.

U2 - 10.1016/j.meatsci.2012.11.042

DO - 10.1016/j.meatsci.2012.11.042

M3 - Journal article

C2 - 23273479

VL - 93

SP - 668

EP - 674

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -

ID: 43720639