Partial substitution of pork fat with canola oil in Toscana sausage

Abstract

The objective of this study was to develop and evaluate the effects of pork fat substitution with canola oil in Toscana sausage. Canola oil was incorporated into the product via lipid emulsion with water and collagen. The physicochemical and sensory parameters and fatty acid profiles were evaluated in five treatments with different canola oil concentrations (0, 2.5, 5.0, 7.5 and 10.0%). The prepared sausages met the legal identity and quality standards, with no significant differences detected in the variables moisture, ash content, lipid, pH, colour and weight loss due to cooking (P > 0.05). We observed a significant increase in the linolenic fatty acid content (omega-3 series). In the sensory evaluation, a significant difference was observed only for the texture variable. Pig fat substitution with 10% canola oil in the Toscana sausage exhibited the best physicochemical properties and fatty acid profile.

Industrial relevance Vegetable oils have been used in meat products as an alternative to improve their lipid profiles. The amount of fat and the lipid profiles of meat products are the most important factors for product quality and consumer health. Our understanding of the relationship between the intrinsic food quality and health is gradually increasing, and as a result, a revolution has occurred in eating habits. Therefore, an innovative product for a healthier consumer market has been created to meet the challenges of animal fat substitution on the organoleptic characteristics of Toscana sausage.