Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry

This paper investigates the possibilities of using two types vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution pork back emulsions. use oils meat formulations led to a reduction SFA/UFA ratio. PUFA/SFA ratio was improved where substituted chia (samples 2, 4 and 6), this most probably resulted from emulsion quantity added. In our study, thermal characteristics six reformulated sausages one control sample described, well types. analysis performed Differential Scanning Calorimetry (DSC) method. resultant thermograms directly related fatty acid profile sausages, increase saturated acids an share fats that melt at lower temperatures.