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

• Published in: Meat science Vol. 96; no. 1; pp. 617 - 622
• Main Authors: Miklos, R., Mora-Gallego, H., Larsen, F.H., Serra, X., Cheong, L.-Z., Xu, X., Arnau, J., Lametsch, R.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.01.2014
• Subjects: 1H NMR relaxometry; Animals; Chemical Phenomena; DAG; Desiccation; Diacylglycerols; Diglycerides - chemistry; Drying process; Fat mobility; Fermentation; Food Handling - methods; Hydrogen-Ion Concentration; Magnetic Resonance Spectroscopy; Meat Products - analysis; Plant Oils - chemistry; Sunflower Oil; Swine; Water - analysis; Water mobility; Diacylglycerols; DAG; Fat mobility; 1H NMR relaxometry; Water mobility; Drying process; H NMR relaxometry
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2013.08.025

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<DAG<back fat<sunflower oil. The differences in fat mobility were ascribed to differences in the fat distribution caused by deviations in the physicochemical properties of the fat types. •Physicochemical properties of fat affected the distribution in fermented sausages.•Low field NMR relaxation times correlated with the fat distribution.•The fatty acid composition and acylglycerol structure affected the drying time.•Fat mobility was affected by the physicochemical properties of the fat.