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

Autor(es)

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

Afiliação do(s) autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 119, FEB 2020.
• Citações Web of Science: 0

Resumo

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)

• 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