Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.
Different levels of animal fat replacement by a high omega-3 content carrageenan gelled emulsion in dry fermented sausages were studied in order to improve their fatty acid composition. Percentages of fat replacement were 26.3% (SUB1), 32.8% (SUB2) and 39.5% (SUB3). α-linolenic acid (ALA) content increased up to 1.81, 2.19 and 2.39g/100g (SUB1, SUB2, and SUB3 products) as compared to the Control (0.35g/100g), implying an increment in polyunsaturated fatty acids (PUFA) supply (up to 10.3%) and reductions in omega-6/ omega-3 ratio (75, 82 and 84%, respectively). Peroxides and TBARs values were not affected (P>0.05) by the fat modification and a slight low formation of volatile aldehydes derived from lipid oxidation was detected. Fat replacement did not cause relevant modifications on the instrumental color properties and no sensory differences (P>0.05) were found between Control and SUB2 products (32.8%) for taste and juiciness, pointing out the viability of this formulation for human consumption.
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain.
Marta
M
Alejandre
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain.
Candelaria
C
Poyato
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain. Electronic address: dansorena@unav.es.
Diana
D
Ansorena
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain.
Iciar
I
Astiasarán
D000818:Animals; D002351:Carrageenan / Q000737:chemistry; D003116:Color; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D004655:Emulsions; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D043371:Fatty Acids, Omega-6 / Q000032:analysis; D005285:Fermentation; D005503:Food Additives / Q000032:analysis*; D005511:Food Handling; D005782:Gels / Q000737:chemistry*; D006801:Humans; D008043:Linseed Oil / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D017962:alpha-Linolenic Acid / Q000032:analysis
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D004655:Emulsions; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D005503:Food Additives; D005782:Gels; D017392:Thiobarbituric Acid Reactive Substances; D017962:alpha-Linolenic Acid; D008043:Linseed Oil; D002351:Carrageenan
Carrageenan; Dry fermented sausage; Fat replacer; Gelled emulsion; Omega-3 content