Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties

Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties

This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, ox...

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Bibliographic Details
Published in:Foods Vol. 12; no. 13; p. 2439
Main Authors: Jovanovichs, Marcos Roberto Casarin, Pinton, Mariana Basso, Correa, Leticia Pereira, Pedro, Douglas, Mallmann, Carlos Augusto, Wagner, Roger, Cichoski, Alexandre José, Lorenzo, José M., Teixeira, Alfredo, Campagnol, Paulo C.B., Santos, Bibiana Alves dos
Format: Journal Article
Language:English
Published: Switzerland MDPI 21-06-2023
MDPI AG
Subjects:
Animal fat
Bacteria
Bioactive compounds
Fatty acids
Food science
Gels
Humidity
Lactic acid
Lactic acid bacteria
Linolenic acid
Linolenic acids
Linseed oil
Lipid oxidation
Lipid peroxidation
Lipid reformulation
Lipids
Meat products
Oxidation
Psyllium
Reduction
Sensory profile
Sensory properties
Sodium
Stability
Volatile compounds
Weight loss
Brazil
Spain
United States > US
volatile compounds
bioactive compounds
lipid reformulation
lipid oxidation
sensory profile
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Summary:This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product's drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis' oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products' sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product's oxidative stability. This research received partial funding from the Coordination for the Improvement of Higher Education Personnel-Brazil (CAPES)-Finance Code 001. J.M. Lorenzo, A.J.C. Teixeira and P.C.B. Campagnol are part of the HealthyMeat network, supported by CYTED (ref. 119RT0568).
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content type line 23
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12132439