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 (1)H 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

Infrared evanescent-absorption spectroscopy with chalcogenide glass fibers.

We have used telluride glass fibers fabricated in house to measure the evanescent-absorption spectra of water, methanol, ethanol, isopropanol, acetone, ethanoic acid, hexane, and chloroform. Furthermore, detection limits of less than 2 vol. % solute were obtained for mixtures of water and methanol, ethanol, isopropanol, acetone, and ethanoic acid. Techniques to reduce the detection limits are discussed.