Reducing Animal Fat in Bologna Sausage Using Pre‐Emulsified Linseed Oil: Technological and Sensory Properties

Abstract

AbstractPre‐emulsified linseed oil with sodium caseinate was used to partially replace pork fat in commercial formulations of bologna sausage. A central composite rotational design was carried out to determine the effects of pork fat content (5–20%) and linseed oil (2.5–12.5%) on the emulsion stability, texture profile, color and sensory acceptance of the products. The fat content above 15% influenced both hardness and chewiness of the products. Only the linear effect of the independent variable linseed oil was significant for L* values (P < 0.05). The formulations containing more than 3.95% linseed oil presented higher a* values, lower b* values and improved emulsion stability. The results obtained for the technological properties corroborate the sensory evaluation, in which the attributes color, aroma and flavor had satisfactory scores for the products containing up to 3.95% linseed oil.Practical ApplicationsBologna sausages are widely consumed in Brazil but traditionally have a high content of saturated fats. Therefore, changing the lipid profile of these products is an alternative to the meat industry to offer healthier products to consumers. In this study, the replacement of pork fat by linseed oil was investigated with the aim of providing a new choice for consumption aimed at meeting the nutritional requirements without affecting the sensory and technological properties.