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

Abstract

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