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Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications
Author(s) -
Pires Manoela A,
Rodrigues Isabela,
Barros Julliane C,
Carnauba Gabriela,
Carvalho Francisco AL,
Trindade Marco A
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.10070
Subject(s) - food science , tbars , chemistry , thiobarbituric acid , polyunsaturated fatty acid , lipid oxidation , fatty acid , sensory analysis , control sample , lipid peroxidation , biochemistry , antioxidant
BACKGROUND The present research aimed to evaluate the nutritional, technological, microstructural and sensory characteristics of bologna sausages made with pork fat replaced with Echium oil. Three different treatments were processed, all of them with approximately 35% less sodium than a regular bologna‐type sausage: Control (only pork backfat addition) and T25 and T50 (replacement of 25 and 50% of the added animal fat with Echium oil respectively). RESULTS Proximate composition, texture profile analysis, fatty acid profile and microstructure were evaluated to characterize the products. In refrigerated storage, the following characteristics were assessed: thiobarbituric acid‐reactive substances (TBARS) index, objective color, pH value, microbiological counts and sensory acceptance. Both samples with Echium oil (T25 and T50) showed a healthier lipid profile, with high omega‐3 content, mainly from α ‐linolenic and stearidonic fatty acids, consequently presenting better ( P ≤ 0.05) values of nutritional indices than the Control. However, the replacement of 50% animal fat with Echium oil negatively affected ( P ≤ 0.05) most of the technological characteristics and the sensory acceptance of bolognas. In contrast, the treatment with 25% replacement did not show significant differences in most of the evaluated parameters compared with the Control sample. CONCLUSION Thus the replacement of 25% of pork backfat with Echium oil in bologna sausages can be recommended, representing a good balance between nutritional gains and sensory impairment. © 2019 Society of Chemical Industry