Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

• Published in: Journal of the science of food and agriculture Vol. 100; no. 1; pp. 218 - 224
• Main Authors: Franco, Daniel, Martins, Artur J., López-Pedrouso, María, Cerqueira, Miguel A., Purriños, Laura, Pastrana, Lorenzo M., Vicente, A. A., Zapata, Carlos, Lorenzo, José M.
• Format: Journal Article
• Language: English
• Published: Chichester, UK Society of Chemical Industry 15-01-2020; John Wiley & Sons, Ltd; John Wiley and Sons, Limited
• Subjects: Animals; Beeswax; Fat Substitutes - analysis; Fatty acid; Fatty acids; Fatty Acids - analysis; Fermentation; Fermented food; Food Handling - methods; Humans; Levels; Linseed oil; Linseed Oil - analysis; Meat; Meat industry; Meat processing industry; Meat products; Meat Products - analysis; Nutrition; Oleogels; oleogels, n‐6/n‐3 ratio; Organic Chemicals - analysis; Organic chemistry; Polyunsaturated fatty acids; Pork; Sausages; Science & Technology; Sensory properties; Sterols; Swine; Taste; Textural properties; fatty acid; oleogels, n-6/n-3 ratio; sterols; beeswax; textural properties
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10025

"Published online in Wiley Online Library: 29 October 2019"
BACKGROUND Nowadays, fat replacement in meat products is the general concern in meat industry. The objective of this study was to evaluate the replacement of pork backfat with two oleogels of linseed in drycured sausages. RESULTS Five batches of drycured sausages were prepared with two oleogels: a mixture of &ip.gamma;oryzanol and sitosterol (SO) and beeswax (B), at two levels of replacement (20 and 40%) (SO20, SO40, B20 and B40, respectively) and a control batch. The fatty acid profile improved in terms of nutrition, thus the PUFA/SFA and n6/n3 ratio was about 1.41 and 0.93 for the higher levels of replacement, SO40 and B40, respectively. In addition, quality parameters such as pH and color parameters changed with the inclusion of oleogels resulting changes at sensory quality. CONCLUSION Oleogels based on linseed enabled the replacement of pork backfat in fermented sausages. Depending on the level of fat substitution such oleogels can develop into potential to fat replacers in drycured sausages at the industrial level.
Artur Martins is recipient of a fellowship supported by doctoral advanced training (project NORTE-69-2015-2015) funded by the European Social Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Jose M. Lorenzo is member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovacion) for supporting this research (grant number IN607A2019/01).