Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix

Abstract

A healthier oil combination (olive, linseed and fish oils) stabilized in a konjac matrix was used as pork fat replacement to reformulate low-fat, n-3 polyunsaturated fatty acid (PUFA) enriched dry fermented sausage (“chorizo”). Different characteristics were studied during chilled storage: pH, weight loss, water activity, texture profile, lipid oxidation, microbiological changes and biogenic amines formation. The pH values of the dry sausage were not affected (P > 0.05) by the sausage formulation and storage period and a minor effect on weight loss was observed. The water activity (aw) values ranged from 0.856 to 0.896. Hardness increased (P < 0.05) during chilling storage. Lipid oxidation increased (P < 0.05) with storage time, more noticeably in samples with higher PUFA content. No limitations related to microbiological aspects and the formation of biogenic amines were found as an effect of the formulation strategy and chilled storage. Reformulation affected the presence of tyramine and cadaverine. The biogenic amines concentration generally increased (P < 0.05) with storage time (mainly in tyramine, histamine, putrescine and cadaverine), although the increase varied with formulation and storage period.