Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications

Abstract

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 -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.Control, bologna with pork backfat; T25 and T50, bolognas with 25 and 50% Echium oil respectively.

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

“…Furthermore, our reformulation did not affect pH values, as reported by previous authors, who similarly did not find pH differences between the control group and treatments with different vegetal fat sources [7,9,21,23,[65][66][67].…”

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

“…However, the use of flaxseed oil in both cooked meat products such as mortadella sausage and fermented meat products increased the PUFA content, but substantial changes in sensory properties and the drying process were observed [ 14 , 15 ]. Similar results were observed for Echium oil [ 16 ]. Regarding the use of sunflower oil to replace pork backfat, results in cooked products point to an increase in the PUFA content without any negative influences on physicochemical, textural, and sensory characteristics [ 17 , 18 ] while in the case of high oleic sunflower oil an increase in oleic acid was observed [ 19 ].…”

Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

“…Several authors have reported that adding small amounts of vegetable oils (5%) to fermented sausages increases their sensory ratings [ 26 ]. Pires et al [ 62 ] subsequently found reduced sensory ratings for bologna sausages when more than 25% of the animal fat was replaced with vegetable oils. Our findings, broadly speaking, show no significant differences in consumer preferences according to the percentage of substituted animal fat, noting that in all cases the substitutions were of 50% or more.…”