Healthy Spanish salchichón enriched with encapsulated n−3 long chain fatty acids in konjac glucomannan matrix

Reduction of fat content and improving fatty acid composition were the strategies used to reformulate Spanish salchichón with better lipid content by partial substitution of pork backfat by microencapsulated fish oil in konjac glucomannan matrix. For the present study, four different batches were ma...

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Bibliographic Details
Published in:Food research international 2016-11, Vol.89 (Pt 1), p.289-295
Main Authors: Lorenzo, Jose M., Munekata, Paulo Eduardo Sichetti, Pateiro, Mirian, Campagnol, Paulo Cezar Bastianello, Domínguez, Ruben
Format: Article
Language:English
Subjects:
Dry-fermented sausage
Lipid oxidation
Microencapsulated fish oil
Technological properties
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Summary:Reduction of fat content and improving fatty acid composition were the strategies used to reformulate Spanish salchichón with better lipid content by partial substitution of pork backfat by microencapsulated fish oil in konjac glucomannan matrix. For the present study, four different batches were manufactured: control (CO) with 100% of pork backfat and ME25, ME50 and ME75 where the pork backfat was replaced with 25, 50 and 75% by microencapsulated fish oil, respectively. The fat replacement by microencapsulated fish oil was accompanied by a decrease (P
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2016.08.012