PMID- 31599968
OWN - NLM
STAT- MEDLINE
DCOM- 20191206
LR  - 20200108
IS  - 1097-0010 (Electronic)
IS  - 0022-5142 (Linking)
VI  - 100
IP  - 1
DP  - 2020 Jan 15
TI  - Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: 
      technological, nutritional and stability implications.
PG  - 410-420
LID - 10.1002/jsfa.10070 [doi]
AB  - BACKGROUND: The present research aimed to evaluate the nutritional, 
      technological, microstructural and sensory characteristics of bologna sausages 
      made with pork fat replaced with Echium oil. Three different treatments were 
      processed, all of them with approximately 35% less sodium than a regular 
      bologna-type sausage: Control (only pork backfat addition) and T25 and T50 
      (replacement of 25 and 50% of the added animal fat with Echium oil respectively). 
      RESULTS: Proximate composition, texture profile analysis, fatty acid profile and 
      microstructure were evaluated to characterize the products. In refrigerated 
      storage, the following characteristics were assessed: thiobarbituric 
      acid-reactive substances (TBARS) index, objective color, pH value, 
      microbiological counts and sensory acceptance. Both samples with Echium oil (T25 
      and T50) showed a healthier lipid profile, with high omega-3 content, mainly from 
      alpha-linolenic and stearidonic fatty acids, consequently presenting better (P 
      </= 0.05) values of nutritional indices than the Control. However, the replacement 
      of 50% animal fat with Echium oil negatively affected (P </= 0.05) most of the 
      technological characteristics and the sensory acceptance of bolognas. In 
      contrast, the treatment with 25% replacement did not show significant differences 
      in most of the evaluated parameters compared with the Control sample. CONCLUSION: 
      Thus the replacement of 25% of pork backfat with Echium oil in bologna sausages 
      can be recommended, representing a good balance between nutritional gains and 
      sensory impairment. (c) 2019 Society of Chemical Industry.
CI  - (c) 2019 Society of Chemical Industry.
FAU - Pires, Manoela A
AU  - Pires MA
AUID- ORCID: 0000-0001-7111-3756
AD  - Department of Food Engineering, Faculty of Animal Science and Food Engineering, 
      University of Sao Paulo (FZEA/USP), Pirassununga, Brazil.
FAU - Rodrigues, Isabela
AU  - Rodrigues I
AUID- ORCID: 0000-0003-2190-3148
AD  - Department of Food Engineering, Faculty of Animal Science and Food Engineering, 
      University of Sao Paulo (FZEA/USP), Pirassununga, Brazil.
FAU - Barros, Julliane C
AU  - Barros JC
AUID- ORCID: 0000-0002-5532-3558
AD  - Department of Food Engineering, Faculty of Animal Science and Food Engineering, 
      University of Sao Paulo (FZEA/USP), Pirassununga, Brazil.
FAU - Carnauba, Gabriela
AU  - Carnauba G
AUID- ORCID: 0000-0002-4073-4901
AD  - Department of Food Engineering, Faculty of Animal Science and Food Engineering, 
      University of Sao Paulo (FZEA/USP), Pirassununga, Brazil.
FAU - de Carvalho, Francisco Al
AU  - de Carvalho FA
AD  - Department of Food Engineering, Faculty of Animal Science and Food Engineering, 
      University of Sao Paulo (FZEA/USP), Pirassununga, Brazil.
FAU - Trindade, Marco A
AU  - Trindade MA
AUID- ORCID: 0000-0002-3245-5128
AD  - Department of Food Engineering, Faculty of Animal Science and Food Engineering, 
      University of Sao Paulo (FZEA/USP), Pirassununga, Brazil.
LA  - eng
GR  - Process 2015/12429-7/Fundacao de Amparo a Pesquisa do Estado de Sao Paulo/
PT  - Journal Article
DEP - 20191111
PL  - England
TA  - J Sci Food Agric
JT  - Journal of the science of food and agriculture
JID - 0376334
RN  - 0 (Fat Substitutes)
RN  - 0 (Fatty Acids, Omega-3)
RN  - 0 (Plant Oils)
RN  - 0 (Thiobarbituric Acid Reactive Substances)
RN  - 9NEZ333N27 (Sodium)
SB  - IM
MH  - Animals
MH  - Color
MH  - Echium/*chemistry
MH  - Fat Substitutes/*analysis
MH  - Fatty Acids, Omega-3/analysis
MH  - Food Handling
MH  - Humans
MH  - Meat Products/*analysis
MH  - Nutritive Value
MH  - Plant Oils/*analysis
MH  - Sodium/*analysis
MH  - Swine
MH  - Taste
MH  - Thiobarbituric Acid Reactive Substances/analysis
OTO - NOTNLM
OT  - TBARS
OT  - accelerated oxidation
OT  - lipid profile
OT  - meat product
OT  - stearidonic acid
OT  - survival analysis
EDAT- 2019/10/11 06:00
MHDA- 2019/12/18 06:00
CRDT- 2019/10/11 06:00
PHST- 2019/06/14 00:00 [received]
PHST- 2019/09/06 00:00 [revised]
PHST- 2019/09/28 00:00 [accepted]
PHST- 2019/10/11 06:00 [pubmed]
PHST- 2019/12/18 06:00 [medline]
PHST- 2019/10/11 06:00 [entrez]
AID - 10.1002/jsfa.10070 [doi]
PST - ppublish
SO  - J Sci Food Agric. 2020 Jan 15;100(1):410-420. doi: 10.1002/jsfa.10070. Epub 2019 
      Nov 11.