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 of fat levels (200 g.kg-1 meat and 500 g.kg-1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sausages. As observed, at the same type of fat, the l...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2023-06-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202303-0005_impact-of-lard-based-diacylglycerols-on-the-quality-and-sensory-characteristics-of-emulsion-type-sausage.php |