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

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.