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Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages
- Alejandre, Marta, Poyato, Candelaria, Ansorena, Diana, Astiasarán, Iciar
- Meat science 2016 v.121 pp. 107-113
- aldehydes, alpha-linolenic acid, animal fats and oils, carrageenan, color, emulsions, fat replacers, fatty acid composition, fermented meat, humans, juiciness, linseed oil, lipid peroxidation, peroxides, sensory properties, taste, thiobarbituric acid-reactive substances, viability
- 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.