Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics.

Daniel Franco,Miguel Cerqueira,José Lorenzo,María López-Pedrouso,Laura Purriños,Artur Martins,António Vicente,Lorenzo Pastrana,Carlos Zapata

doi:10.3390/foods8090366

Abstract

Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.

Highlights

The consumer demand for healthy products is expected to grow in the coming years, frankfurter sausages being one of the most popular, with a large market worldwide for their convenience and price
The statistical analysis showed significant differences for all evaluated parameters; the numerical values among batches were similar, with the exception of cholesterol content (Table 1). These outcomes can be explained by the fact that the amount of ingredients in all formulations was the same, except the subcutaneous fat from pork which was replaced by the linseed oleogel
It is remarkable that frankfurters formulated with linseed had the lowest cholesterol content with respect to the control sausages (25.08 vs. 17.23; p < 0.05), despite the fact that this result was expectable, because cholesterol is inherent to animal tissues, it should not be found in linseed

Summary

Introduction

The consumer demand for healthy products is expected to grow in the coming years, frankfurter sausages being one of the most popular, with a large market worldwide for their convenience and price Even though their intrinsic characteristics can vary significantly, pork frankfurters may contain up to 23% fat and 8.7% saturated fatty acids (SFA) [1], which converts them into less attractive meat products. It is a well-known fact that SFA and trans fatty acids (TFA) provide a suitable texture and juiciness in meat processed products, but they have detrimental effects on human health, such as cardiovascular disease or metabolic syndrome [2]. Since vegetable oils are liquid at room temperature, this constitutes a major problem, resulting in substantial differences in texture, color, and flavor with regard to beef or pork backfat

Objectives

Methods

Results

Discussion

Conclusion