Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties
Elena Martínez, José Emilio Pardo González, Manuel Álvarez‐Ortí, Adrián Rabadán, Arturo Pardo‐Giménez, Andrés Alvarruiz
Abstract
Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate 'chorizos' by replacing the pork fat with emulsified seed oils from seeds (50%, 75%, and 100%). Commercial seeds (chia and poppy) and other seeds considered wastes from the agri-food industry (melon and pumpkin) were evaluated. Physical parameters, nutritional composition, fatty acid profile, and consumer evaluation were analyzed. The reformulated chorizos presented a softer texture but a better fatty acid profile due to their decrease in saturated fatty acids and their increase in linoleic and linolenic fatty acids. Regarding consumer evaluation, all the batches were positively evaluated in all the parameters studied.