Loading...
Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage
Vargas-Ramella, Márcio Munekata, Paulo E. S. Gagaoua, Mohammed Franco, Daniel Campagnol, Paulo C. B. Pateiro, Mirian Barretto, Andrea Carla da Silva Domínguez, Rubén Lorenzo, José M.
Vargas-Ramella, Márcio
Munekata, Paulo E. S.
Gagaoua, Mohammed
Franco, Daniel
Campagnol, Paulo C. B.
Pateiro, Mirian
Barretto, Andrea Carla da Silva
Domínguez, Rubén
Lorenzo, José M.
Citations
Altmetric:
Date
2020-10-18
Collections
Files
Loading...
main article
Adobe PDF, 1.21 MB
Research Projects
Organizational Units
Journal Issue
Citation
Vargas-Ramella, M.; Munekata, P.E.S.; Gagaoua, M.; Franco, D.; Campagnol, P.C.B.; Pateiro, M.; Barretto, A.C.S.; Domínguez, R.; Lorenzo, J.M. Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage. Foods 2020, 9, 1487. https://doi.org/10.3390/foods9101487
Abstract
The influence of partial replacement of animal fat by healthy oils on composition,
physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four
different batches were manufactured: the control was formulated with animal fat (18.2%), while in the
reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions
immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and
an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and
had higher pH values. This fact is related to the lower moisture content in these samples. As expected,
the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased
polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty
acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in
the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding
volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the
content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not
show this trend. Generally speaking, the control samples presented similar or higher VOC derived
from lipid oxidation processes, which could be related to the natural antioxidant compounds present
in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than
control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred.
Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves
both composition and sensory quality of the final product, which could be an excellent strategy to the
elaboration of healthy fermented sausages.