Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour

Author(s)

Pires, Manoela Alves ^[1] ; Barros, Julliane Carvalho ^[1] ; Rodrigues, Isabela ^[1] ; Sichetti Munekata, Paulo Eduardo ^[1] ; Trindade, Marco Antonio ^[1]

Affiliation

^[1] Univ Sao Paulo, Coll Anim Sci & Food Engn, Dept Food Engn, 225 Duque Caxias Norte, BR-13635900 Sao Paulo - Brazil

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 119, FEB 2020.
• Web of Science Citations: 0

Abstract

The aim of this study was to evaluate the substitution of Echium oil and chia flour for pork and beef back fat, respectively, in bologna type sausages. Three formulations were prepared: a control without chia flour and Echiwn oil; TE, without chia flour and with Echium oil instead of pork back fat; and T10CF, with Echiwn oil plus 10% chia flour. The results showed an increase in lipid content with the addition of Echium oil and chia flour (from 12.33 to 17.94 g/100 g) and a consequent improvement of the lipid profile of the meat product. The T10CF formulation was rejected, however Echiwn-enriched sausages (TE) were accepted by consumers. Despite the addition of Echium oil and chia flour to sausages as a good strategy to improve the nutritional quality of the meat product, additional studies should be performed to optimize the level of incorporation of chia flour into bologna type sausages as a meat substitute. (AU)

• FAPESP's process: 15/12429-7 - Strategies to turn healthier and safer different meat products with reduced sodium content
• Grantee: Marco Antonio Trindade
• Support Opportunities: Regular Research Grants