Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour

Abstract

The aim of this study was to evaluate the substitution of Echium oil and chia flour for pork and beef back fat, respectively, in bologna type sausages. Three formulations were prepared: a control without chia flour and Echium oil; TE, without chia flour and with Echium oil instead of pork back fat; and T10CF, with Echium oil plus 10% chia flour. The results showed an increase in lipid content with the addition of Echium oil and chia flour (from 12.33 to 17.94 g/100 g) and a consequent improvement of the lipid profile of the meat product. The T10CF formulation was rejected, however Echium-enriched sausages (TE) were accepted by consumers. Despite the addition of Echium oil and chia flour to sausages as a good strategy to improve the nutritional quality of the meat product, additional studies should be performed to optimize the level of incorporation of chia flour into bologna type sausages as a meat substitute.