Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages.
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 (TBARS). 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.
Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.
M C
MC
Utrilla
Department of Analytical Chemistry and Food Technology, School of Engineers Agronomist, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.
A
A
García Ruiz
Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain. Electronic address: Almudena.Soriano@uclm.es.
A
A
Soriano
D000328:Adult; D000818:Animals; D003116:Color; D003258:Consumer Behavior; D003670:Deer; D003890:Desiccation; D004032:Diet; D004041:Dietary Fats / Q000032:analysis*; D005229:Fatty Acids, Monounsaturated / Q000032:analysis*; D005260:Female; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D008066:Lipolysis; D008297:Male; D008460:Meat; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D031658:Olea / Q000737:chemistry; D000069463:Olive Oil; D010938:Plant Oils; D013552:Swine; D014867:Water; D055815:Young Adult
D004041:Dietary Fats; D005229:Fatty Acids, Monounsaturated; D000069463:Olive Oil; D010938:Plant Oils; D014867:Water
Dry-ripened venison sausage; Fatty acid profile; Olive oil; Physicochemical characteristics; Sensory analysis