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

Autor(es)

Pires, Manoela A. ^[1] ; Rodrigues, Isabela ^[1] ; Barros, Julliane C. ^[1] ; Carnauba, Gabriela ^[1] ; de Carvalho, Francisco A. L. ^[1] ; Trindade, Marco A. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, FZEA, Dept Food Engn, Pirassununga - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of the Science of Food and Agriculture; v. 100, n. 1, p. 410-420, JAN 15 2020.
• Citações Web of Science: 0

Resumo

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 alpha-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. (c) 2019 Society of Chemical Industry (AU)

• Processo FAPESP: 15/12429-7 - Estratégias para tornar mais saudáveis e seguros diferentes produtos cárneos com teor de sódio reduzido
• Beneficiário: Marco Antonio Trindade
• Modalidade de apoio: Auxílio à Pesquisa - Regular