Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages

[Display omitted] •Sausages reformulation improved or did not affect consumer acceptability.•Reformulation decreased fat and improved fatty acids profile and nutritional values.•Fat replacement decreased SFA while increased MUFA and/or PUFA.•The use of algal oil resulted in a significant increment o...

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Bibliographic Details
Published in:Food research international 2022-11, Vol.161, p.111881-111881, Article 111881
Main Authors: Cittadini, Aurora, Domínguez, Rubén, E. S. Munekata, Paulo, Pateiro, Mirian, Sarriés, María V., Manuel Lorenzo, José
Format: Article
Language:English
Subjects:
Foal meat product
Healthy dry-cured sausages
Lipid reformulation
Nutritional value
Sensory analysis
Volatile compounds
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Summary:[Display omitted] •Sausages reformulation improved or did not affect consumer acceptability.•Reformulation decreased fat and improved fatty acids profile and nutritional values.•Fat replacement decreased SFA while increased MUFA and/or PUFA.•The use of algal oil resulted in a significant increment of long-chain PUFA n-3.•Release of VOCs were highly dependent on the fat and moisture contents. This study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) – 100 % of pork fat; treatments 1 and 2 (T1 and T2) – 50 % of pork fat was replaced by oil mixture emulsions, tigernut (T1) or sesame oils (T2) blended with algal oil. Lipid reformulations reduced (P 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2022.111881