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| Physicochemical and Sensory Properties of Beef/Pork Fat Blends |
| LIU Wenying, CHENG Xiaoyu, LI Yingnan, JIA Xiaoyun, QU Chao, LI Jiapeng, CHEN Wenhua |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract Differential scanning calorimetric analysis, induced oxidation test and rheological analysis were employed to
evaluate physical, chemical and rheological properties of lard/tallow blends. Meanwhile, sensory evaluation of emulsified
sausages made with fat blends at different ratios was conducted. It was demonstrated that physicochemical properties of
lard and sensory properties of emulsified sausages were changed in response to partial replacement of lard with tallow.
The induction period (IP) of lard oxidation was 4.37 h compared to 4.98, 5.62 and 6.22 h observed for 10%, 20% and 30%
replacement with tallow, respectively. With increasing replacement level, the heat flow during melting became higher, and
the energy required for crystal transformation significantly rose but it declined when comparing the blends with the control
(100% lard). Moreover, the blends exhibited higher viscous and elastic modulus than the control. Our results also implied
that partial replacement of lard with tallow significantly affected sensory quality and overall acceptability of emulsified
sausages (P < 0.05).
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