Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage

Abstract

The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat used in the production of the product was partially replaced with high oleic sunflower oil in proportions of 12.5%, 20%, and 50% of the total fat content. Proximate analysis, fatty acid profiles, lipid oxidation, and sensory analysis were studied. The replacement of fat with oil showed a significant effect on the evolution of the parameters analyzed during ripening in all cases. The batches with sunflower oil presented higher levels of monounsaturated fatty acids (MUFA) and lower levels of saturated fatty acids (SFA) and a similar amount of polyunsaturated fatty acids (PUFA) to the control products. The replacement of up to 20% of oil showed no significant differences for most of the physicochemical and sensory parameters analyzed at the end of the ripening.

Biochemical Composition and Related Potential Nutritional and Health Properties of Sobrassada de Mallorca

“…Furthermore, as has been reported by other authors [ 1 ], Sobrassada also contains a large proportion of SFAs (especially SMBP samples), for which excessive consumption, particularly palmitic acid, is associated with increased LDL circulating cholesterol, a risk factor for cardiovascular disease (CVD) [ 40 , 41 , 42 , 43 ]. Nevertheless, the Sobrassada ’s SFA content and this particular FA are lower than in other pork-derived products, e.g., chorizo (28.91%) [ 44 ]. Interestingly, reducing dietary SFAs and replacing them with MUFAs and PUFAs has been linked to a reduced risk of CVD [ 40 , 45 , 46 ]; similarly for increasing the dietary intake of some unsaturated FAs such as linoleic (omega-6), α-linolenic (omega-3), and oleic (omega-9) acids (which are also present in Sobrassada ) [ 27 , 47 ].…”