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Open AccessArticle

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

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Centro de Educação Superior da Região Sul—CERES da Universidade do Estado de Santa Catarina, Chapecó, Santa Catarina 89.800-000, Brazil
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Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
3
Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
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Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul CEP 97105-900, Brazil
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Department of Food Technology and Engineering, UNESP—São Paulo State University, Street Cristóvão Colombo, 2265, Sao Jose do Rio Preto 15054-000, Brazil
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Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1487; https://doi.org/10.3390/foods9101487
Received: 7 September 2020 / Revised: 4 October 2020 / Accepted: 15 October 2020 / Published: 18 October 2020
(This article belongs to the Special Issue Sausages: Nutrition, Safety, Processing and Quality Improvement)
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. View Full-Text
Keywords: food reformulation; healthy meat product; game meat; fatty acids; volatile compounds; sensory properties food reformulation; healthy meat product; game meat; fatty acids; volatile compounds; sensory properties
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MDPI and ACS Style

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.

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