Reformulação do perfil lipídico de produto cárneo emulsionado adicionado de óleo de linhaça e ervas e especiarias : avaliação das características físico-químicas e sensoriais / Reformulation of the lipid profile of emulsified meat product with the addition of linseed oil and herbs and spices : evaluation of the physico-chemical and sensory

Ana Karoline Ferreira Ignácio

The development of food products with healthier properties is one of the more relevant current, favored by new nutritional guidelines for nutrition and changing habits of consumers. The reformulation of lipid meat products implemented by the use of substitute components to saturated fat in this context has been the subject of many investigations. Thus, the aim of this study was to evaluate the effects of addition of linseed oil as a partial replacement of pork fat in bologna sausage on its characteristics physical-chemical and sensory. Initially, was realized a factorial central composite design to determine the effects of fat content (5-20%) and linseed oil (2.5 to 12.5%) on the emulsion stability, texture profile, color and acceptance sensory. The fat content influenced the attributes firmness and chewiness at concentrations above 15% in the samples. The values of L * and b * were significantly higher (p<0.05) for formulations containing linseed oil in majority of the level evaluated. The addition of linseed oil pre-emulsified with sodium caseinate contributed to the improved stability of the meat batter. With respect to sensory properties, the addition of linseed oil influenced mainly attributes aroma, color and flavor, resulting in lower scores in the formulations with oil when compared with the control formulation. Later, was studied different herbs and spices as antioxidant compounds for use in the formulation with better results of the previous phase. The herbs with the highest antioxidant effect are coriander, sage and white pepper, referring the best answers to the test of accelerated lipid oxidation. It was observed a pro-oxidant effect in parsley. In the last stage of the study, a formulation previously selected in the first phase with 60% substitution of pork fat in linseed oil, plus blends of herbs and spices with the best results antioxidants, was evaluated by analysis of fatty acid profiles, color, texture profile, emulsion stability, TBARS and sensory acceptance.The samples generally showed lower values for firmness and chewiness than the standard formulation. The blends influenced in the objective color with higher values of b * and lower L * compared with standard formulations with oil and without herbs. The blends of herbs and spices conferred antioxidant protection to the products until the 30th day of refrigerated storage. There was a considerable increase of PUFAs and a decrease in the ratio ?-6/?-3 formulation studied when compared to the control formulation, besides good sensorial acceptance without noticeable differences in texture and notes similar to the standard for flavor and aroma. The physico-chemical and sensory characteristics demonstrated that it is possible to produce a healthier bologna sausage with a favorable lipid profile in the nutritional aspect, with up to 60% substitution of pork fat in linseed oil, rich in polyunsatured fatty acids

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