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

The objective of this study was to evaluate the effects fat levels (200 g·kg–1 meat and 500 meat) types [lard, glycerolised lard (GL), purified (PGL)] on quality sensory characteristics emulsion-type sausages. As observed, at same type fat, low-fat sausage had a significantly higher L*-value (lightness) lower cooking loss total expressible fluid (P < 0.05) than high-fat (500 exhibited denser more homogeneous microstructure. Additionally, T23 (relaxation time) shifted toward slower relaxation time, A23 (peak area) found, which suggested water mobility restricted. However, content, low-GL low-PGL sausages showed better textural properties superior overall acceptability from evaluation compared with low-lard 0.05). Still, they have no significant differences > Therefore, lard-based diacylglycerol could be effectively applied as replacer in contents produce healthier products.