Vargas-Ramella Márcio, Munekata Paulo E S, Gagaoua Mohammed, Franco Daniel, Campagnol Paulo C B, Pateiro Mirian, Barretto Andrea Carla da Silva, Domínguez Rubén, Lorenzo José M
Centro de Educação Superior da Região Sul-CERES da Universidade do Estado de Santa Catarina, Chapecó, Santa Catarina 89.800-000, Brazil.
Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
Foods. 2020 Oct 18;9(10):1487. doi: 10.3390/foods9101487.
The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.
评估了用健康油脂部分替代动物脂肪对干发酵鹿香肠的成分、理化、挥发性和感官特性的影响。制作了四个不同批次的香肠：对照组配方中使用动物脂肪（18.2%），而在重新配方的批次中，50%的动物脂肪被固定在Prosella凝胶中的橄榄油、菜籽油和大豆油乳液替代。重新配方导致水分和脂肪含量降低，蛋白质和灰分含量增加。此外，重新配方的香肠更硬、颜色更深，pH值更高。这一事实与这些样品中较低的水分含量有关。正如预期的那样，重新配方改变了脂肪酸组成。大豆油和菜籽油的使用增加了多不饱和脂肪酸和ω-3含量，降低了n-6/n-3比值和饱和脂肪酸含量。因此，使用这两种油具有最佳的营养益处。脂肪酸的变化反映了乳液中所用油脂的脂肪酸组成。关于挥发性化合物（VOC），用健康乳液凝胶替代动物脂肪增加了总VOC和大多数单个VOC的含量。然而，脂质衍生的VOC没有呈现这种趋势。一般来说，对照样品中源自脂质氧化过程的VOC含量相似或更高，这可能与植物油中存在的天然抗氧化化合物有关。最后，所有重新配方的香肠的消费者接受度都高于对照样品。事实上，用大豆油乳液凝胶重新配方的香肠最受青睐。因此，总体而言，用大豆乳液凝胶对鹿香肠进行重新配方可改善最终产品的成分和感官质量，这可能是制作健康发酵香肠的绝佳策略。
