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Title

Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

AuthorsPintado, T. ; Cofrades, Susana
KeywordsOleogel
Emulsion gel
Dry fermented sausages
Healthier lipid content
Chia oil
Olive oil
Issue Date24-Jun-2020
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 9(6): 830 (2020)
AbstractThe present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Irrespective of the structuring method used as animal fat replacer, reformulated samples showed a good oxidative status during chilled storage. In general, no differences that depended on the use of oleogel or emulsion gel were observed in the technological properties and microbiological status, so the choice of one or the other would be conditioned by other factors than the characteristics that the product develops. However, further studies are needed to improve the sensory attributes of the reformulated samples.
Description© 2020 by the authors.
Publisher version (URL)https://doi.org/10.3390/foods9060830
URIhttp://hdl.handle.net/10261/215674
DOI10.3390/foods9060830
ISSN2304-8158
E-ISSN2304-8158
Appears in Collections:(ICTAN) Artículos
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