Olive oil-in-water emulsion as a source of desirable fatty acids in free-range “Caipira” chicken ham

Abstract

The aim of this study was to evaluate the effect of partially replacing pork backfat with fresh or pre-emulsified olive oil on the technological and nutritional quality characteristics of free-range chicken ham. Three formulations were studied: normal free-range chicken ham (control), free-range chicken ham with a partial replacement of the animal fat with fresh olive oil (HFRE), and free-range chicken ham with a partial replacement of the animal fat with pre-emulsified olive oil (HPEM). Samples were evaluated for their chemical and physical properties, fatty acid profiles, and oxidative stability. All the samples showed lipid and protein contents within the limits established by Brazilian legislation. The addition of fresh and pre-emulsified olive oil as a fat replacer in free-range chicken ham increased the proportions of mono- and polyunsaturated fatty acids and decreased the percentage of saturated fatty acids. The atherogenicity and thrombogenicity indexes were lower in formulations with fresh and pre-emulsified olive oil, respectively. All evaluated samples showed good oxidative stability over the storage time. We concluded that the products developed exhibit potential to be used as healthy meat products by the food industry and become suitable options to diversify the production of free-range chicken meat.