Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

Abstract

The effects of chia, linseed, and olive oils as backfat replacers on the physico-chemical, oxidative stability and sensory attributes of lamb sausages storage at 2 °C were assessed. Four batches were studied: a control (CONT; with pork fat); and three with fat replaced by commercial vegetable oils: chia (CHIA), linseed (LINS), and olive (OLIV). The incorporation of vegetable oils led to consistent improvement in the fatty acid profile and nutritional indexes. CHIA, LINS, and OLIV batches decreased the atherogenicity (IA) and thrombogenicity (IT) indexes (P < 0.05); however, only the CHIA and LINS groups showed a n-6/n-3 ratio (0.86 and 0.92, respectively) and PUFA/SFA within the recommended. Regarding sensory analysis of the cooked products, LINS treatment did not differ from CONT group, while CHIA and OLIV batches caused damage to taste. During storage, there was no difference in the color, discoloration, and odor of the raw products (P > 0.05). The CONT group presented the highest a* value over time, but this was not noticed by the panelists. CHIA and OLIV batches had an increase in the hardness over time. Protein oxidation increased until day 60; showing only significant difference at the beginning of the display since OLIV group presented the highest value (7.96 nmol carbonyl/mg).