Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

Héctor Mora-Gallego; Xavier Serra; Maria Dolors Guàrdia; Rikke Miklos; Rene Lametsch; Jacint Arnau

doi:10.1016/j.meatsci.2012.11.042

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

Héctor Mora-Gallego, Xavier Serra, Maria Dolors Guàrdia, Rikke Miklos, Rene Lametsch, Jacint Arnau

Food Chemistry

33 Citations (Scopus)

Abstract

Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, instrumental color and texture and sensory attributes of the sausages was studied. Results showed that reduced fat non-acid fermented sausages containing less than 12.5% of fat (BF, SO and DAGs) had a good overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.

Original language	English
Journal	Meat Science
Volume	93
Issue number	3
Pages (from-to)	668-674
Number of pages	7
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2012.11.042
Publication status	Published - Mar 2013

Access to Document

10.1016/j.meatsci.2012.11.042

Cite this

@article{135a9c4df05b4646996bd73dd2e16ff8,

title = "Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages",

abstract = "Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, instrumental color and texture and sensory attributes of the sausages was studied. Results showed that reduced fat non-acid fermented sausages containing less than 12.5% of fat (BF, SO and DAGs) had a good overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.",

author = "H{\'e}ctor Mora-Gallego and Xavier Serra and Gu{\`a}rdia, {Maria Dolors} and Rikke Miklos and Rene Lametsch and Jacint Arnau",

year = "2013",

month = mar,

doi = "10.1016/j.meatsci.2012.11.042",

language = "English",

volume = "93",

pages = "668--674",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

AU - Mora-Gallego, Héctor

AU - Serra, Xavier

AU - Guàrdia, Maria Dolors

AU - Miklos, Rikke

AU - Lametsch, Rene

AU - Arnau, Jacint

PY - 2013/3

Y1 - 2013/3

N2 - Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, instrumental color and texture and sensory attributes of the sausages was studied. Results showed that reduced fat non-acid fermented sausages containing less than 12.5% of fat (BF, SO and DAGs) had a good overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.

AB - Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, instrumental color and texture and sensory attributes of the sausages was studied. Results showed that reduced fat non-acid fermented sausages containing less than 12.5% of fat (BF, SO and DAGs) had a good overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.

U2 - 10.1016/j.meatsci.2012.11.042

DO - 10.1016/j.meatsci.2012.11.042

M3 - Journal article

C2 - 23273479

SN - 0309-1740

VL - 93

SP - 668

EP - 674

JO - Meat Science

JF - Meat Science

IS - 3

ER -