TITLE:
Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects
AUTHORS:
Fatima Beiloune, Tomas Bolumar, Stefan Toepfl, Volker Heinz
KEYWORDS:
Fat Reduction; Fat Replacement; Fatty Acid Profile; Olive Oil; Meat Products; Bologna Type Cooked Sausage
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.7,
March
24,
2014
ABSTRACT: Eight different types of Bologna type cooked sausages
apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the
animal fat by olive oil (3%, 6.5% and 10%)
as well as concomitant reduction and replacement of animal fat (30% of fat
reduction with 2% of olive oil as an animal fat replacer). Quality
attributes such as texture, water binding and color were monitored. Texture and
water binding of fat reduced and fat replaced samples were quite similar to the
control while color was strongly affected by the fat reduction and replacement.
Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product.
Chemical analysis revealed no major changes among samples apart from protein
and fat content and fatty acid profile. Noteworthy, cooked sausage with more
than 6.5% of olive oil achieved the World Health Organization’s recommendation
on the nutritional fat index ((polyunsaturated +
monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30%
fat reduced with 2% of olive oil were
considered as the best by the panelists, which in addition had a balanced nutritional
content by a lower caloric content. We concluded that fat reduction (up to 45%)
and replacement (up to 10%) are possible with acceptable sensory quality and improved
nutritional composition. When replacing animal fats by plant oils, the color of the product,
which has a strong influence on the sensory
acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing
vegetable oils.