Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 1, Pages 158-163Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2012.10.016
Keywords
Dry fermented sausages; Improving fat content; Konjac; Healthier oil combination
Categories
Funding
- Plan Nacional de Investigacion Cientifica, Desarrollo e Innovacion Tecnologica [AGL2008-04892-C03-01, AGL2010-19515/ALI, AGL 2011-29644-C02-01]
- Consolider-Ingenio [CARNISENUSA (CSD2007-00016)]
- Ministerio de Ciencia y Tecnologia
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Dry fermented sausage (Chorizo) was reformulated to produce better lipid compositions (reduced fat content and improved fatty acid profile) by replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) stabilized in a konjac matrix. Proximate analysis, fatty acid profiles, lipid oxidation and sensory analysis were studied. The fat content was 99-130 g/kg in the low-fat versus 316 g/kg in the normal fat sausages. The incorporation of an oil-in-konjac matrix reduced (P < 0.05) saturated fatty acid content and increased (P < 0.05) polyunsaturated fatty acids (PUFA), improving the n-6/n-3 ratio in dry sausage. Reducing fat decreased (P < 0.05) hardness and increased (P < 0.05) cohesiveness, with no effect (P > 0.05) on springiness and chewiness. The reformulation process produced a decrease (P < 0.05) in all sensorial parameters, compared with the control sample, although in all the sausages appearance, flavour and juiciness scored above the middle value on the hedonic scale. (C) 2012 Elsevier Ltd. All rights reserved.
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