Quality and fatty acid profile of chicken sausage added canola oil as partial replacement for animal fat/ Qualidade e perfil de ácido graxo de linguiça de frango com substituição parcial de gordura animal por óleo de canola

• Autor(a) principal: Lacerda, Leandro Alves
• Data de Publicação: 2022
• Outros Autores: Souza, Xisto Rodrigues de, Garcia, Vitor Augusto dos Santos, Rodrigues, Erika Cristina, Faria, Peter Bitencourt, Faria, Rozilaine Aparecida Pelegrine Gomes de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/46440
• topic: vegetable oil; lipid profile; meat products.

The objective of this work was to evaluate the effects of the addition of canola oil to chicken sausage, mainly related to the fatty acid profile and sensory properties. The sausages were produced with the addition of canola oil-based emulsion to replace the saturated fat used to maintain cohesion of the ingredients stored at -8 °C, and the color, pH, and thiobarbituric acid reactive substance (TBARS) levels were determined on days 0, 7, 15, 30, and 45. A reduction in saturated fatty acid content and an increase in monounsaturated and polyunsaturated fatty acids were detected, and stored sausage samples had variable pH that remained within the range of 6.14 - 6.44 regardless of the concentration of substituted oil. Additionally, the TBARS levels were <0.79, indicating low levels of lipid peroxidation in sausage stored for 45 days. The substitution of animal fat with canola oil in sausage resulted in feasible proximal composition and sensory characteristics acceptable by non-trained panels. Moreover, the substitution resulted in nutritional improvements due to an increase in mono- and polyunsaturated fatty acids in the lipid fraction that specifically decreased lipid oxidation.