Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage.

Abstract Physical and sensory characteristic of pork sausages produced from enzymatic interesterified blends of lard and rapeseed oil during storage were evaluated. All three enzymatic interesterified blends (IE90, IE70 and IE50) had ratios of unsaturated to saturated fatty acids within the range of 1.47–2.84 which is favourable for cardiovascular disease risk reduction. Blends of IE90 and IE70 were found to have suitable solid fat content, melting and crystallization profile suitable for sausages production. Sausages were produced from blends of IE90 and IE70 with different muscle types (musculus longissimus dorsi and musculus sternomandibularis) and processing conditions such as cooling rates and final processing temperature. Cooling rate was found to have no significant ( P  > 0.05) effect on hardness of the sausages throughout storage. Both musculus longissimus dorsi and high final processing temperature of 20 °C increased the hardness of the sausages during storage. In terms of fat particle size distribution, it was found that sausages IE70 had significantly ( P