ARTÍCULO

Reduced-fat bologna sausages with improved lipid fraction

Autores: Berasategi Zabalza, Izaskun; García Íñiguez de Ciriano, Mikel; Navarro Blasco, Íñigo; Calvo Martínez, María Isabel; Cavero Remón, Rita Yolanda; Astiasarán Anchía, María Icíar; Ansorena Artieda, Diana María
Título de la revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN: 0022-5142
Volumen: 94
Número: 4
Páginas: 744 - 751
Fecha de publicación: 2014
Resumen:
BACKGROUND: This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amounts of energy, total fat and saturated fat and higher amounts of ¿-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS: Experiment 1 aimed at pork back-fat reduction and enabled sausages to be obtained with 84¿g¿kg-1 fat and 1334¿kcal¿kg-1 , without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed at 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: 25-100%). Using the 100% substitution level gave rise to products with 27¿g¿kg-1 ¿-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 (thiobarbituric acid reactive substances) values in all formulations. CONCLUSION: It is possible to obtain cooked meat products (bologna sausages) with low energy, low saturated fat and a high amount of ¿-3 fatty acids simultaneously, applying a combination of the use of carrageenan, linseed oil emulsion and increment of water, without significant effects on sensory quality. Functional products, interesting from a nutritional standpoint, were achieved.