Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications
| Autor: | Julliane Carvalho Barros, Manoela Alves Pires, Isabela Rodrigues, Gabriela Cristina Sá Carnauba, Marco Antonio Trindade, Francisco Allan Leandro de Carvalho |
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| Rok vydání: | 2019 |
| Předmět: |
Food Handling
Swine 030309 nutrition & dietetics Sodium Color chemistry.chemical_element Thiobarbituric Acid Reactive Substances 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Fatty Acids Omega-3 medicine TBARS Animals Humans Plant Oils Echium Food science Control sample Fat Substitutes chemistry.chemical_classification 0303 health sciences Animal fat Nutrition and Dietetics medicine.diagnostic_test biology Fatty acid 04 agricultural and veterinary sciences biology.organism_classification ANÁLISE DE SOBREVIVÊNCIA 040401 food science Meat Products chemistry Taste Lipid profile Nutritive Value Agronomy and Crop Science Food Science Biotechnology Stearidonic acid |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | 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 α-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. © 2019 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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