Muguerza E, Gimeno O, Ansorena D, Bloukas J G, Astiasarán I
Departmento de Bromatologı́a, Tecnologı́a de los Alimentos y Toxicologı́a Facultad de Farmacia, Universidad de Navarra, 31080-, Pamplona, Spain.
Meat Sci. 2001 Nov;59(3):251-8. doi: 10.1016/s0309-1740(01)00075-4.
Six treatments of Chorizo de Pamplona, traditional Spanish fermented sausage, were manufactured under usual commercial conditions by replacing 0, 10, 15, 20, 25 and 30% of pork backfat by pre-emulsified olive oil with soy protein isolate. Sausages with 20-30% replacing level had higher (P<0.05) protein content than control as a result of the addition of soy protein isolate. The oleic acid increased (P<0.05) in sausages with 15-30% replacing level, and linoleic acid increased in sausages with 10-25%. Sausages with 10-25% of substitution had lower total SFA-stearic and higher (P<0.05) total MUFA, total PUFA, (MUFA+PUFA)/(SFA-stearic), and PUFA/(SFA-stearic). Cholesterol content showed reduction about 12-13% in sausages with 20-25% replacing level, and up to 22% in sausages with 30% replacing level. Sausages with 10-25% of substitution were acceptable from the sensorial point of view. The texture and colour instrumental measures were comparable with that of commercial products. No increments in hexanal content were observed. It is concluded that up to 25% of pork backfat can be replaced with pre-emulsified olive oil in the production of Chorizo de Pamplona fermented sausages. Higher replacing levels of pork backfat did not show nutritional advantages in relation to the fatty acid profile and were unacceptable due to considerable dripping of fat during ripening.
在常规商业条件下，通过用含有大豆分离蛋白的预乳化橄榄油替代0%、10%、15%、20%、25%和30%的猪背膘，制作了六种西班牙传统发酵香肠——潘普洛纳香肠。由于添加了大豆分离蛋白，替代水平为20%-30%的香肠蛋白质含量高于对照组（P<0.05）。替代水平为15%-30%的香肠油酸含量增加（P<0.05），替代水平为10%-25%的香肠亚油酸含量增加。替代水平为10%-25%的香肠总饱和脂肪酸（硬脂酸）含量较低，总单不饱和脂肪酸、总多不饱和脂肪酸、（单不饱和脂肪酸+多不饱和脂肪酸）/（饱和脂肪酸-硬脂酸）和多不饱和脂肪酸/（饱和脂肪酸-硬脂酸）含量较高（P<0.05）。替代水平为20%-25%的香肠胆固醇含量降低约12%-13%，替代水平为30%的香肠胆固醇含量降低高达22%。从感官角度来看，替代水平为10%-25%的香肠是可接受的。其质地和颜色的仪器测量结果与商业产品相当。己醛含量未增加。得出的结论是，在生产潘普洛纳发酵香肠时，高达25%的猪背膘可用预乳化橄榄油替代。较高的猪背膘替代水平在脂肪酸组成方面未显示出营养优势，并且由于成熟过程中大量脂肪滴出而不可接受。
