Martínez Elena, Pardo José Emilio, Álvarez-Ortí Manuel, Rabadán Adrián, Pardo-Giménez Arturo, Alvarruiz Andrés
Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), C/Peñicas, s/n, Quintanar del Rey, 16220 Cuenca, Spain.
Foods. 2023 Feb 15;12(4):828. doi: 10.3390/foods12040828.
Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate 'chorizos' by replacing the pork fat with emulsified seed oils from seeds (50%, 75%, and 100%). Commercial seeds (chia and poppy) and other seeds considered wastes from the agri-food industry (melon and pumpkin) were evaluated. Physical parameters, nutritional composition, fatty acid profile, and consumer evaluation were analyzed. The reformulated chorizos presented a softer texture but a better fatty acid profile due to their decrease in saturated fatty acids and their increase in linoleic and linolenic fatty acids. Regarding consumer evaluation, all the batches were positively evaluated in all the parameters studied.
肉类产品在全球范围内都有消费，但因其饱和脂肪酸含量高，需要对这类食品进行重新配方设计。在这方面，本研究的目的是通过用种子乳化油（50%、75%和100%）替代猪肉脂肪来重新配方设计“西班牙辣香肠”。对商业种子（奇亚籽和罂粟籽）以及被视为农业食品工业废弃物的其他种子（甜瓜籽和南瓜籽）进行了评估。分析了物理参数、营养成分、脂肪酸谱和消费者评价。重新配方设计的西班牙辣香肠质地更软，但由于饱和脂肪酸含量降低以及亚油酸和亚麻酸含量增加，其脂肪酸谱更佳。关于消费者评价，所有批次在所有研究参数中均得到了积极评价。
