Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR

TY - JOUR

T1 - Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR

AU - Miklos, Rikke

AU - Mora-Gallego, H.

AU - Larsen, Flemming Hofmann

AU - Serra, X.

AU - Cheong, Ling-Zhi

AU - Xu, X.

AU - Arnau, J.

AU - Lametsch, Rene

PY - 2014/1

Y1 - 2014/1

N2 - The effects of diacylglycerols (DAG), pork back fat and sunflower oil on water and fat mobility in fermented sausages were studied with 1H NMR relaxometry. The added fat affected the physicochemical parameters weight loss, water activity, moisture content and moisture content on a defatted-dry-matter basis of reduced-fat non-acid fermented sausages. The weight losses were the lowest in sausages prepared with DAG and sunflower oil, which resulted in higher water activity compared to sausages prepared with back fat. The relaxation times related to fat mobility differed between fat types and increased in the order: control

AB - The effects of diacylglycerols (DAG), pork back fat and sunflower oil on water and fat mobility in fermented sausages were studied with 1H NMR relaxometry. The added fat affected the physicochemical parameters weight loss, water activity, moisture content and moisture content on a defatted-dry-matter basis of reduced-fat non-acid fermented sausages. The weight losses were the lowest in sausages prepared with DAG and sunflower oil, which resulted in higher water activity compared to sausages prepared with back fat. The relaxation times related to fat mobility differed between fat types and increased in the order: control

U2 - 10.1016/j.meatsci.2013.08.025

DO - 10.1016/j.meatsci.2013.08.025

M3 - Journal article

C2 - 24045062

SN - 0309-1740

VL - 96

SP - 617

EP - 622

JO - Meat Science

JF - Meat Science

IS - 1

ER -