Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

Six formulations of dry fermented sausages were produced in three replications with three initial fat levels (30, 20 and 10%) and two levels (0 and 20%) of pork backfat replacing olive oil. After 4 weeks of fermentation and ripening the fat content of the treatments with 30, 20 and 10% fat level ran...

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Autores: Muguerza, E. (Edurne)|||/items/41c0ae67-4bf9-4e2c-a4c6-9316d5160a20, Fista, G. (G.)|||/items/fdd0202c-7190-48c6-8255-67452e381617, Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29, Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b, Bloukas, J.G. (J.G.)|||/items/1542cc0e-34ad-473b-9fa5-f78192edea4b
Tipo de recurso: artículo
Fecha de publicación:2002
País:España
Institución:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/22132
Acceso en línea:https://hdl.handle.net/10171/22132
Access Level:acceso abierto
Palabra clave:Fermented sausages
Reduced fat
Olive oil
Instrumental texture
Sensory score
Colour
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spelling Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausagesMuguerza, E. (Edurne)|||/items/41c0ae67-4bf9-4e2c-a4c6-9316d5160a20Fista, G. (G.)|||/items/fdd0202c-7190-48c6-8255-67452e381617Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70bBloukas, J.G. (J.G.)|||/items/1542cc0e-34ad-473b-9fa5-f78192edea4bFermented sausagesReduced fatOlive oilInstrumental textureSensory scoreColourSix formulations of dry fermented sausages were produced in three replications with three initial fat levels (30, 20 and 10%) and two levels (0 and 20%) of pork backfat replacing olive oil. After 4 weeks of fermentation and ripening the fat content of the treatments with 30, 20 and 10% fat level ranged from 38.86 to 43.60%, 25.56 to 26.86% and 19.01 to 20.14%, respectively. Fat level affected (P<0.05) the weight losses, the chemical composition, the Gram -ve bacterial count, the lightness, the texture and the appearance of fermented sausages. Replacing 20% of pork backfat by olive oil affected (P<0.05) the lightness and yellowness of sausages. Fat-reduced sausages without olive oil and low-fat sausages with olive oil had the highest score for odour and taste. However, the appearance of fat-reduced sausages was just acceptable while that of low-fat sausages was unacceptable, because the surface was intensively wrinkled and case hardening had developed. Further research is needed to improve the appearance of these sausages.ElsevierDadun. Depósito Académico Digital Universidad de Navarra20122012-05-2120022002-01-0120022002-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10171/22132reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/221322026-06-21T12:47:57Z
dc.title.none.fl_str_mv Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
title Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
spellingShingle Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
Muguerza, E. (Edurne)|||/items/41c0ae67-4bf9-4e2c-a4c6-9316d5160a20
Fermented sausages
Reduced fat
Olive oil
Instrumental texture
Sensory score
Colour
title_short Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
title_full Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
title_fullStr Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
title_full_unstemmed Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
title_sort Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
dc.creator.none.fl_str_mv Muguerza, E. (Edurne)|||/items/41c0ae67-4bf9-4e2c-a4c6-9316d5160a20
Fista, G. (G.)|||/items/fdd0202c-7190-48c6-8255-67452e381617
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Bloukas, J.G. (J.G.)|||/items/1542cc0e-34ad-473b-9fa5-f78192edea4b
author Muguerza, E. (Edurne)|||/items/41c0ae67-4bf9-4e2c-a4c6-9316d5160a20
author_facet Muguerza, E. (Edurne)|||/items/41c0ae67-4bf9-4e2c-a4c6-9316d5160a20
Fista, G. (G.)|||/items/fdd0202c-7190-48c6-8255-67452e381617
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Bloukas, J.G. (J.G.)|||/items/1542cc0e-34ad-473b-9fa5-f78192edea4b
author_role author
author2 Fista, G. (G.)|||/items/fdd0202c-7190-48c6-8255-67452e381617
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Bloukas, J.G. (J.G.)|||/items/1542cc0e-34ad-473b-9fa5-f78192edea4b
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Dadun. Depósito Académico Digital Universidad de Navarra
dc.subject.none.fl_str_mv Fermented sausages
Reduced fat
Olive oil
Instrumental texture
Sensory score
Colour
topic Fermented sausages
Reduced fat
Olive oil
Instrumental texture
Sensory score
Colour
description Six formulations of dry fermented sausages were produced in three replications with three initial fat levels (30, 20 and 10%) and two levels (0 and 20%) of pork backfat replacing olive oil. After 4 weeks of fermentation and ripening the fat content of the treatments with 30, 20 and 10% fat level ranged from 38.86 to 43.60%, 25.56 to 26.86% and 19.01 to 20.14%, respectively. Fat level affected (P<0.05) the weight losses, the chemical composition, the Gram -ve bacterial count, the lightness, the texture and the appearance of fermented sausages. Replacing 20% of pork backfat by olive oil affected (P<0.05) the lightness and yellowness of sausages. Fat-reduced sausages without olive oil and low-fat sausages with olive oil had the highest score for odour and taste. However, the appearance of fat-reduced sausages was just acceptable while that of low-fat sausages was unacceptable, because the surface was intensively wrinkled and case hardening had developed. Further research is needed to improve the appearance of these sausages.
publishDate 2002
dc.date.none.fl_str_mv 2002
2002-01-01
2002
2002-01-01
2012
2012-05-21
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10171/22132
url https://hdl.handle.net/10171/22132
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra
instname:Universidad de Navarra
instname_str Universidad de Navarra
reponame_str Dadun. Depósito Académico Digital de la Universidad de Navarra
collection Dadun. Depósito Académico Digital de la Universidad de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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