کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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6404717 | 1330907 | 2013 | 6 صفحه PDF | دانلود رایگان |
Dry fermented sausage (“Chorizo”) was reformulated to produce better lipid compositions (reduced fat content and improved fatty acid profile) by replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) stabilized in a konjac matrix. Proximate analysis, fatty acid profiles, lipid oxidation and sensory analysis were studied. The fat content was 99-130Â g/kg in the low-fat versus 316Â g/kg in the normal fat sausages. The incorporation of an oil-in-konjac matrix reduced (PÂ <Â 0.05) saturated fatty acid content and increased (PÂ <Â 0.05) polyunsaturated fatty acids (PUFA), improving the n-6/n-3 ratio in dry sausage. Reducing fat decreased (PÂ <Â 0.05) hardness and increased (PÂ <Â 0.05) cohesiveness, with no effect (PÂ >Â 0.05) on springiness and chewiness. The reformulation process produced a decrease (PÂ <Â 0.05) in all sensorial parameters, compared with the control sample, although in all the sausages appearance, flavour and juiciness scored above the middle value on the hedonic scale.
⺠Oils in konjac matrix were used in low-fat dry fermented sausages formulation. ⺠Incorporation of oil-in-water konjac matrix reduced SFA content and increased PUFA. ⺠Incorporation of oil-in-water konjac matrix improved n-6/n-3 ratio in dry sausage. ⺠Sensorial parameters were affected by products' formulation.
Journal: LWT - Food Science and Technology - Volume 51, Issue 1, April 2013, Pages 158-163