Reduced fat bologna sausages with improved lipid fraction
Palabras clave : 
Cooked sausages
Meat-based functional foods
Linseed oil
Emulsion
Reduced fat meat products
Omega-3 PUFA
Fecha de publicación: 
2014
Editorial : 
Wiley
ISSN: 
0022-5142
Cita: 
Berasategi I, García-Iñiguez de Ciriano M, Navarro-Blasco I, Isabel Calvo M, Cavero RY, Astiasarán I, et al. Reduced-fat bologna sausages with improved lipid fraction. J Sci Food Agric 2014 MAR 15;94(4):744-751
Resumen
BACKGROUND: This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amount of energy, total fat and saturated fat and higher amount of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS: Experiment 1 aimed a pork back-fat reduction and allowed to obtain sausages with 84 g kg-1 of fat and 1334 kcal kg-1, without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed improving the lipid profile of the “energy-reduced” sausages previously developed, by a partial substitution of the pork back-fat with a linseed oil-in water emulsion (substitution levels: 25% to 100%). Using the 100% substitution level gave rise to products with 27 g kg-1 α-linolenic acid, and low saturated fat content (13.5 g kg-1), showing good sensory results regarding taste, smell and texture. The use of antioxidant maintained low TBARs values in all formulations. CONCLUSION: It is possible to obtain cooked meat products (bologna sausages) with low energy, low saturated fat and high amount of ω-3 fatty acids simultaneously, applying a combination of use of carrageenan, linseed oil emulsion and increment of water, without significant effects over the sensory quality. Functional products, interesting from a nutritional standpoint, were achieved.

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