title: Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
abstract: The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.
authors: IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain.
authors: Héctor
authors: H
authors: Mora-Gallego
authors: IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain. Electronic address: xavier.serra@irta.cat.
authors: Xavier
authors: X
authors: Serra
authors: IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain.
authors: Maria Dolors
authors: MD
authors: Guàrdia
authors: IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain.
authors: Jacint
authors: J
authors: Arnau
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis; D005285:Fermentation; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D009812:Odorants / Q000032:analysis; D010938:Plant Oils / Q000032:analysis; D012903:Smell; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D000074242:Sunflower Oil; D013552:Swine; D013649:Taste
chemical_list: D004041:Dietary Fats; D010938:Plant Oils; D017673:Sodium Chloride, Dietary; D000074242:Sunflower Oil
keywords: Fat reduction; Fat substitute; Fermented sausage; Instrumental texture; Sensory quality; Sodium reduction