Abstract
<p>Five (5) mixtures of buffalo / pork meat (70/0, 52.5/17.5, 35/35, 17.5/52.5 and 0/70), maintaining stable the amount of pork backfat, were prepared and analyzed for their chemical composition, fatty acids profile, instrumental parameters and sensory attributes. The results of the study showed that the addition of buffalo meat produced sausages with higher protein and less fat content. A slight decrease in ?6/?3 ratio was observed and an increase in CLA fatty acids. Principal Component Analysis revealed that the lower fat content in the sausages the higher the levels of CLA18:10trans 12cis and CLA18:9cis 11trans, whereas, SFA is abundant at the highest fat levels. Redness and hardness instrumentally increased in the sausages with the addition of buffalo meat, while juiciness decreased, probably due to the decreased lipid content. The mixture with the ratio of 52.5/17.5 buffalo/pork positively maximized sensorial consistency, elasticity and cohesiveness of the traditional sausages, while the addition of 70.0/0.0 mixture, hardness and redness.</p>
Highlights
Essential fatty acids, fat soluble vitamins and energy are the three basic physiological functions contributed to the fat content of any food (Muguerza, Fista, Ansorena, Astiasaran, & Bloukas, 2002)
Principal Component Analysis revealed that the lower fat content in the sausages the higher the levels of CLA18:10trans 12cis and CLA18:9cis 11trans, whereas, SFA is abundant at the highest fat levels
The raw materials used for the preparation of traditional sausages such Greek buffalo and pork meat, pork backfat and natural cases of porcine small intestine were provided by Kerkini market, North Greece (41 14’ N, 23 06’ E) and stored at 4 °C
Summary
Fat soluble vitamins and energy are the three basic physiological functions contributed to the fat content of any food (Muguerza, Fista, Ansorena, Astiasaran, & Bloukas, 2002). In meat products fat is a crucial parameter since it contributes to flavor, texture, mouth feel, juiciness and overall sensation of lubricity of the product. According to Greek Food Legislation (1987) they are characterized as fresh (non-cooked) sausages which should not contain more than 35% fat Papadima, Arvanitoyannis, Bloukas, and Fournitzis (1999) have found that the fat content ranges from 15.4 to 56.8%. Neverthereless, fat acts as a reservoir for flavor compounds and contributes to product texture and juiciness (Papadima & Bloukas, 1999). Reducing the fat content in sausages may alter product quality
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