Affiliation:
1. Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Campus Universitario s/n, 02071 Albacete, Spain
2. Graduate Program in Agricultural and Livestock Microbiology, School of Agricultural and Veterinarian Sciences, São Paulo State University (UNESP), São Paulo 14884-900, Brazil
Abstract
In this work, three out of five types of oil-in-water and water-in-oil emulsions were selected to replace pork backfat to reduce the fat content and the improve monounsaturated and polyunsaturated fatty acid content in dry cured sausage (‘chorizo’). Different characteristics of the new product were studied: the texture profile, color, nutritional value, lipid profile, vitamin E and thiobarbituric acid (TBA) and sensory qualities. The use of emulsions to replace the animal fat affected all color parameters, obtaining darker, less red and yellow products, which could impact the consumer’s purchase intention. This replacement also altered the texture parameters, increasing or decreasing the hardness in comparison with the control sample. The cohesiveness, however, decreased in all cases, which meant that when the samples are cut for consumption, they disintegrated more than the traditional ones. The most relevant aspect for nutritional value is that the use of the new emulsions helped to reduce the total fat and energy value of the reformulated samples. The most significant aspect is that this reformulation helped to reduce the fat content—specifically, saturated fat—while increasing the content of Omega 3/6. The new formulas contained significant quantities of TBA and vitamin E when comparing them with the traditional product.
Funder
Castilla-La Mancha Regional Government
University of Castilla-La Mancha and the European Regional Development Fund
University of Castilla-La Mancha through the European Social Fund Plus
Reference50 articles.
1. Effect of the partial replacement of wheat flour with tumeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo;DYNA,2020
2. BOE (2024, June 13). Real Decreto 474/2014, de 13 de Junio, Por el Que se Aprueba la Norma de Calidad de Derivados Cárnicos. Available online: https://www.boe.es/boe/dias/2014/06/18/pdfs/BOE-A-2014-6435.pdf.
3. Strategies for enrichement in w-3 fatty acids aiming for healthier meat products;Solomando;Food Rev. Int.,2019
4. Substitution of Saturated Fat in Processed Meat Products: A Review;Ochoa;Crit. Rev. Food Sci. Nutr.,2011
5. Martínez, E., Pardo, J.E., Álvarez-Ortí, M., Rabadán, A., Pardo-Giménez, A., and Alvarruiz, A. (2023). Substitution of Pork backfat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods, 12.