Hernández-Jiménez Miriam, Martínez-Martín Iván, Vivar-Quintana Ana M, Revilla Isabel
Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain.
Foods. 2022 Aug 3;11(15):2313. doi: 10.3390/foods11152313.
The "Chorizo Zamorano" dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat used in the production of the product was partially replaced with high oleic sunflower oil in proportions of 12.5%, 20%, and 50% of the total fat content. Proximate analysis, fatty acid profiles, lipid oxidation, and sensory analysis were studied. The replacement of fat with oil showed a significant effect on the evolution of the parameters analyzed during ripening in all cases. The batches with sunflower oil presented higher levels of monounsaturated fatty acids (MUFA) and lower levels of saturated fatty acids (SFA) and a similar amount of polyunsaturated fatty acids (PUFA) to the control products. The replacement of up to 20% of oil showed no significant differences for most of the physicochemical and sensory parameters analyzed at the end of the ripening.
“萨莫拉诺香肠”干发酵香肠是一种深受消费者喜爱的传统西班牙产品。本文研究了该产品的重新配方，以改善其脂质组成和脂肪酸谱，并降低其脂肪含量。为实现这一目标，在产品生产中使用的脂肪部分被高油酸葵花籽油替代，替代比例分别为总脂肪含量的12.5%、20%和50%。研究了近似分析、脂肪酸谱、脂质氧化和感官分析。在所有情况下，用油替代脂肪对成熟过程中分析的参数变化均有显著影响。与对照产品相比，含葵花籽油的批次单不饱和脂肪酸（MUFA）含量较高，饱和脂肪酸（SFA）含量较低，多不饱和脂肪酸（PUFA）含量相近。在成熟结束时，用高达20%的油替代脂肪，对所分析的大多数理化和感官参数没有显著差异。
