Influence of the type of lard on the quality of semi-smoked sausage products

EDN: https://elibrary.ru/GYJDTE

Abstract

This article examines the effect of adding different types of lard — brisket, back fat, and belly fat — on the organoleptic characteristics, physicochemical properties, and nutritional value of semi-smoked sausages. The experimental samples were characterized by excellent taste qualities; the loaves were dry and clean, free of any lumps or foreign changes, and had uniform pink mince and lard inclusions. Sausages with brisket received the highest overall average score of 4.98, while those with side fat received the lowest score of 4.46. The physicochemical properties of all semi-smoked sausages were within the normal range. In terms of nutritional value, 100 grams of semi-smoked meat products containing brisket contained 0.4 g more protein than those containing back fat and 1.0 g more than those containing belly fat. In the second experimental group, the amount of fat was slightly less — 0.2 g per 100 g. The difference in caloric content between experimental groups 1 and 2 was 2.1% and in experimental group 3 — 0.9%, or 7.4 and 3.2 kcal per 100 g.