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Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
Author(s) -
Franco Daniel,
Martins Artur J,
LópezPedrouso María,
Cerqueira Miguel A,
Purriños Laura,
Pastrana Lorenzo M,
Vicente António A,
Zapata Carlos,
Lorenzo José M
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10025
Subject(s) - food science , linseed oil , polyunsaturated fatty acid , chemistry , beeswax , fatty acid , animal fat , dry matter , sensory analysis , fat substitute , vegetable oil , fermentation , biology , wax , biochemistry , zoology
BACKGROUND Nowadays, fat replacement in meat products is a matter of concern in the meat industry. The objective of this study was to evaluate the replacement of pork backfat with two oleogels of linseed in dry‐cured sausages. RESULTS Five batches of dry‐cured sausages were prepared with two oleogels, a mixture of γ ‐oryzanol and β ‐sitosterol (SO) and beeswax (B), at two levels of replacement (20% and 40%) (SO‐20, SO‐40, B‐20, and B‐40, respectively) and a control batch. The fatty acid profile improved in terms of nutrition: the polyunsaturated fatty acid / saturated fatty acid (PUFA/SFA) and n‐6/n‐3 ratio was about 1.41 and 0.93 for the higher levels of replacement, SO‐40 and B‐40, respectively. Quality parameters such as pH and color also changed with the inclusion of oleogels, resulting in changes in the sensory quality. CONCLUSION Oleogels based on linseed enabled the replacement of pork backfat in fermented sausages. Depending on the level of fat substitution, such oleogels could replace fat in dry‐cured sausages at the industrial level. © 2019 Society of Chemical Industry