Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages

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.