RT Journal Article
T1 Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
A1 Franco Ruiz, Daniel
A1 Martins, Artur J.
A1 López-Pedrouso, María
A1 Purriños Pérez, Laura
A1 Cerqueira, Miguel A.
A1 Vicente, António A.
A1 Pastrana, Lorenzo M.
A1 Zapata Babío, José Carlos
A1 Lorenzo Rodríguez, José Manuel
K1 Low fat
K1 Beeswax
K1 Cholesterol
K1 Saturated fatty acid (SFA)
K1 N-6/n-3
K1 Preference test
AB Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.
PB MDPI
YR 2019
FD 2019
LK http://hdl.handle.net/10347/21911
UL http://hdl.handle.net/10347/21911
LA eng
NO Franco, D.; Martins, A.J.; López-Pedrouso, M.; Purriños, L.; Cerqueira, M.A.; Vicente, A.A.; Pastrana, L.M.; Zapata, C.; Lorenzo, J.M. Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics. Foods 2019, 8, 366
NO Artur Martins is the recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020—Programa Operacional Regional do Norte. Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01)
DS Minerva
RD 24 abr 2026