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Volume 14
Issue 23
10.3390/foods14234059
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters

by
Xinxin Zhao
1,
Yunling Jiang
1,
Zixin Luo
1,
Hai Yu
1,
Jiangyu Zhu
1,
Xinyan Peng
2,
Lang Zhang
3,
Qingfeng Ge
1 and
Mangang Wu
1,*
1
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
2
College of Life Science, Yantai University, Yantai 264005, China
3
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(23), 4059; https://doi.org/10.3390/foods14234059 (registering DOI)
Submission received: 25 October 2025 / Revised: 18 November 2025 / Accepted: 25 November 2025 / Published: 26 November 2025
(This article belongs to the Special Issue Advances in Preparation, Characterisation, Assessment, and Application of Functional Lipids)
Versions Notes

Abstract

Partial or total replacement of pork fat with homologous functional oils may meet consumer demand for healthy meat products while preserving their sensory quality. This study investigated the use of lard-derived diacylglycerol (DG) as a fat replacer on the flavor characteristics of frankfurters. The results revealed that substituting pork fat with purified glycerolized lard (PGL) at different levels (25%, 50%, and 100%) increased the water content and water activity, improved the L* and b* values, and protein thermal stability, while decreasing the a* value of frankfurters. Meanwhile, electronic nose results showed that replacing pork fat with PGL affected the aroma of frankfurters. Furthermore, gas chromatography–mass spectrometry detected 50 volatile compounds in all the frankfurters (such as aldehydes, alcohols, terpenes, and aromatic hydrocarbons, etc.). Replacing lard with PGL significantly increased the variety and content of flavor compounds in frankfurters (p < 0.05). According to the approximate odor activity values (OAV) > 1 and variable importance in projection (VIP) > 1, the distinct flavor of the frankfurters with different levels of PGL mainly resulted from aldehydes, alcohols, and terpenes. Generally, this study provided a valuable theoretical foundation for substituting fat with lard-derived DG to improve the flavor characteristics of frankfurters.
Keywords: lard-derived diacylglycerol; frankfurter; fat substitution; flavor characteristic; electronic nose; gas chromatography-mass spectrometry lard-derived diacylglycerol; frankfurter; fat substitution; flavor characteristic; electronic nose; gas chromatography-mass spectrometry

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MDPI and ACS Style

Zhao, X.; Jiang, Y.; Luo, Z.; Yu, H.; Zhu, J.; Peng, X.; Zhang, L.; Ge, Q.; Wu, M. Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters. Foods 2025, 14, 4059. https://doi.org/10.3390/foods14234059

AMA Style

Zhao X, Jiang Y, Luo Z, Yu H, Zhu J, Peng X, Zhang L, Ge Q, Wu M. Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters. Foods. 2025; 14(23):4059. https://doi.org/10.3390/foods14234059

Chicago/Turabian Style

Zhao, Xinxin, Yunling Jiang, Zixin Luo, Hai Yu, Jiangyu Zhu, Xinyan Peng, Lang Zhang, Qingfeng Ge, and Mangang Wu. 2025. "Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters" Foods 14, no. 23: 4059. https://doi.org/10.3390/foods14234059

APA Style

Zhao, X., Jiang, Y., Luo, Z., Yu, H., Zhu, J., Peng, X., Zhang, L., Ge, Q., & Wu, M. (2025). Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters. Foods, 14(23), 4059. https://doi.org/10.3390/foods14234059

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