Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: Development of a healthy venison salchichon

• A partial reduction of the pork meat content (40, 30, 25, 20, 15 and 10%) has been optimized.
• Physicochemical and color parameters, together with a lipolysis and lipid oxidation, were satisfactory throughout ripening for venison salchichon types.
• As the percentage of lean venison increased, the MUFA content decreased and the PUFA content increased.
• In sensory terms, consumers preferred venison salchichon made using 25% pork meat compared to traditional venison salchichon sausages.

The minimum percentage of pork meat to be added to traditional venison salchichon has been determined in order to ensure a nutritionally healthier product without impairing physicochemical or sensory properties. Six types of salchichon were made using lean venison and a varying amount of pork meat (40%, 30%, 25%, 20%, 15% and 10%). All types displayed appropriate physicochemical properties (pH, aw, moisture loss) and color (L*, a*, b*) during ripening, as well as adequate levels of lipolysis (acidity index) and lipid oxidation (TBARS). Moreover, reduction of the amount of pork meat in salchichon prompted an increase in the relative percentage of polyunsaturated fatty acids. It was concluded that in making venison salchichon, the addition of a 25% pork meat is sufficient to ensure a satisfactory ripening process and physicochemical characteristics, optimal organoleptic properties and a higher percentage of polyunsaturated fatty acids than that found in traditional venison salchichon.