The objective of this study was to develop and evaluate the effects of pork fat substitution with canola oil in Toscana sausage. Canola oil was incorporated into the product via lipid emulsion with water and collagen. The physicochemical and sensory parameters and fatty acid profiles were evaluated in five treatments with different canola oil concentrations (0, 2.5, 5.0, 7.5 and 10.0%). The prepared sausages met the legal identity and quality standards, with no significant differences detected in the variables moisture, ash content, lipid, pH, colour and weight loss due to cooking (P > 0.05). We observed a significant increase in the linolenic fatty acid content (omega-3 series). In the sensory evaluation, a significant difference was observed only for the texture variable. Pig fat substitution with 10% canola oil in the Toscana sausage exhibited the best physicochemical properties and fatty acid profile.

Industrial relevance

Vegetable oils have been used in meat products as an alternative to improve their lipid profiles. The amount of fat and the lipid profiles of meat products are the most important factors for product quality and consumer health. Our understanding of the relationship between the intrinsic food quality and health is gradually increasing, and as a result, a revolution has occurred in eating habits. Therefore, an innovative product for a healthier consumer market has been created to meet the challenges of animal fat substitution on the organoleptic characteristics of Toscana sausage.

中文翻译：

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托斯卡纳香肠中的菜籽油部分替代猪肉脂肪

这项研究的目的是开发和评估在托斯卡纳香肠中用菜籽油替代猪肉脂肪的效果。通过用水和胶原蛋白的脂质乳液将菜籽油掺入产品中。在五种不同菜籽油浓度（0、2.5、5.0、7.5和10.0％）的处理中，评估了理化和感官参数以及脂肪酸谱。所制备的香肠符合法律标识和质量标准，在水分，灰分，脂质，pH，颜色和烹饪引起的重量损失等变量中未检测到显着差异（P > 0.05）。我们观察到亚麻酸脂肪酸含量（omega-3系列）显着增加。在感官评估中，仅在纹理变量上观察到显着差异。托斯卡纳香肠中用10％的低芥酸菜籽油替代猪脂肪显示出最佳的理化特性和脂肪酸谱。

行业相关性

植物油已被用于肉制品中，以改善其脂质特性。肉制品中的脂肪含量和脂质分布是影响产品质量和消费者健康的最重要因素。我们对内在食品质量与健康之间的关系的了解正在逐步增加，结果，饮食习惯发生了革命。因此，已经开发出一种用于更健康的消费市场的创新产品，以满足动物脂肪替代品对托斯卡纳香肠感官特性的挑战。