Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

Bloukas, J.G.; Paneras, E.D.; Fournitzis, G.C.

doi:10.1016/s0309-1740(96)00113-1

Cited by 186 publications

(180 citation statements)

References 14 publications

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“…Values were in all cases lower than 0.13 ppm, which indicated the efficiency of these packaging systems to control oxidation. However, aerobic storage increased TBARs values with time (p<0.01) reaching 2.12ppm, value that, in olive oil containing sausages caused rancid notes (Bloukas et al, 1997). Despite the higher content of polyunsaturated fatty acids in the linseed containing sausages at the end of ripening, which a priori can induce oxidation, the presence of the antioxidants preserved sausages from increasing TBARs.…”

Section: Resultsmentioning

confidence: 87%

“…Regarding the lipid fraction, reformulation has been used to reduce the fat content in cooked meat products (Paneras, Bloukas & Papadima, 1996;Grigelmo-Miguel, Abadías-Serós & Martín-Belloso, 1999;Jiménez Colmenero, 2000) and in fermented sausages (Bloukas, Paneras & Fournitzis, 1997;Mendoza, García, Casas & Selgas, 2001;García, Dominguez, Galvez, Casas & Selgas, 2002). Furthermore, reformulation by replacing the animal fat by vegetable oils has been recognised as an interesting way to improve the fatty acid profile of dry fermented sausages.…”

Section: Introductionmentioning

confidence: 99%

“…Olive oil was the first vegetable fat used for that purpose because of its high proportion of the monounsaturated oleic acid. Bloukas, Paneras and Fournitzis (1997) found that 20% of pork backfat could be replaced by olive oil in the form of pre-emulsified fat in Greek fermented sausages. A substitution of a 25% of pork backfat with pre-emulsified olive oil in Chorizo de Pamplona, a traditional Spanish fermented sausage, was achieved by Muguerza, Gimeno, Ansorena, Bloukas and Astiasarán (2001).…”

Section: Introductionmentioning

confidence: 99%

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Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions

2006

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Different packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufacturated with a partial substitution of pork backfat by linseed oil and antioxidants. After 5 months of storage, α-linolenic acid was better preserved by vacuum and MAP (7.32 and 7.74g/100g fatty acids, respectively) than in aerobic conditions (6.15g/100g fatty acids), without significant differences to values obtained after 2 months of storage for this acid. At the end of the storage, n-6/n-3 fraction in sausages with linseed oil was in all cases lower than 3, in contrast to values obtained for control products that were all higher than 15. Better PUFA/SFA ratios were also observed in modified sausages (0.6-0.7g/100g fatty acids) than control ones (0.3-0.4g/100g fatty acids). No signs of lipid oxidation measured by TBARs and peroxides were detected for modified sausages regardless the packaging system used (TBARs values lower than 0.25ppm and peroxides lower than 4meqO 2 /kg), pointing at a high effectiveness of the antioxidants. Furthermore, vacuum and MAP prevented 2,4 decadienal formation. Nutritional benefits of linseed oil and antioxidants containing products were maintained after 5 months of storage.

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Section: Resultsmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions

2006

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“…The cooked batters added pre-emulsified sesame oil replaced pork back-fat had higher hardness, springiness, cohesiveness and chewiness. Bloukas et al (1997) reported that incorporation of pre-emulsified olive oil with soy protein isolate in fermented sausage, resulted in harder texture than the control. Park et al (1989) showed that hardness, cohesiveness, and chewiness values were higher in low-fat sausages made with high-oleic sunflower oil than in regular beef fat (30%) frankfurters.…”

Section: Tpamentioning

confidence: 99%

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Kang

Zhu

et al. 2017

Food Sci. Technol

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Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

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“…Another possibility is the modification of the lipid fraction through changes in the formulation of meat products, being dry fermented sausages susceptible to these strategies. A partial substitution of pork backfat by olive oil was assayed in Greek dry fermented sausages (Bloukas, Paneras & Fournitzis, 1997a) and also in chorizo de Pamplona (Muguerza, Gimeno, Ansorena, Bloukas, & Astiasarán, 2001). In the last ones (chorizo de Pamplona) technologically and sensory acceptable products were developed, reaching a 25% substitution of pork backfat by olive oil pre-emulsified with soy protein.…”

Section: Fat Modifications In Dry Fermented Sausagesmentioning

confidence: 99%

New formulations for healthier dry fermented sausages: a review

Muguerza

Gimeno

Ansorena

et al. 2004

Trends in Food Science & Technology

115

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SummaryAn excessive intake of meat products, particularly dry fermented sausages, is not recommended from a healthy point of view, at least for some groups of population, due to their high level of sodium and animal fat. Many efforts of the meat industry are focussed on the development of new products with better nutritional properties than traditional ones. KCl, CaCl 2 , and/or calcium ascorbate, among others, have been assayed as partial substitutes of NaCl, obtaining products with acceptable sensory quality, supplying smaller amounts of sodium and being sometimes a significant source of potassium or calcium. In relation to fat, last researches are focused on the use of different types of fibres and vegetable oils as partial substitutes of pork backfat. The use of fibres results in low-fat and low energetic products. The use of vegetable oils results in products with healthier fatty acid profiles. Aspects related with improving sensory properties and control of oxidation process should be taken into account in future researches.2

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Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

Cited by 186 publications

References 14 publications

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

New formulations for healthier dry fermented sausages: a review

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