Journal
MEAT SCIENCE
Volume 97, Issue 4, Pages 575-582Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.03.001
Keywords
Dry-ripened venison sausage; Olive oil; Physicochemical characteristics; Sensory analysis; Fatty acid profile
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Funding
- Department of Education and Science of Castilla-La Mancha Regional Council [07/036]
- University of Castilla-La Mancha
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A venison salchichon was made using varying proportions of olive oil to replace the traditional pork meat and to obtain a healthier product. Six types of salchichon were produced. The control type contained 75% lean venison and 25% pork meat; in the other types, 15%, 25%, 35%, 45% and 55% of the pork meat were replaced by olive oil introduced in the form of an organogel (olive oil emulsified with soy protein and water). All types were satisfactory in terms of physicochemical characteristics (pH, a(w), moisture loss) and instrumental colour throughout ripening, and displayed acceptable levels of lipolysis (acidity index) and lipid oxidation (TBAR5). Higher proportions of olive oil prompted an increase in monounsaturated fatty acid content (mainly C18:1). All six types of salchichon were judged acceptable by consumers, the highest scores being given to those in which no more than 25% of the pork meat was replaced by olive oil. (C) 2014 Elsevier Ltd. All rights reserved.
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