The effects of chia, linseed, and olive oils as backfat replacers on the physico-chemical, oxidative stability and sensory attributes of lamb sausages storage at 2 °C were assessed. Four batches were studied: a control (CONT; with pork fat); and three with fat replaced by commercial vegetable oils: chia (CHIA), linseed (LINS), and olive (OLIV). The incorporation of vegetable oils led to consistent improvement in the fatty acid profile and nutritional indexes. CHIA, LINS, and OLIV batches decreased the atherogenicity (IA) and thrombogenicity (IT) indexes (P < 0.05); however, only the CHIA and LINS groups showed a n-6/n-3 ratio (0.86 and 0.92, respectively) and PUFA/SFA within the recommended. Regarding sensory analysis of the cooked products, LINS treatment did not differ from CONT group, while CHIA and OLIV batches caused damage to taste. During storage, there was no difference in the color, discoloration, and odor of the raw products (P > 0.05). The CONT group presented the highest a* value over time, but this was not noticed by the panelists. CHIA and OLIV batches had an increase in the hardness over time. Protein oxidation increased until day 60; showing only significant difference at the beginning of the display since OLIV group presented the highest value (7.96 nmol carbonyl/mg).

评估了嘉义，亚麻仁和橄榄油作为背脂替代品对2°C下储存的羔羊香肠的理化，氧化稳定性和感官属性的影响。研究了四批产品：对照品（CONT；含猪肉脂肪）；三种以脂肪代替，以商业植物油代替：嘉（CHIA），亚麻籽（LINS）和橄榄（OLIV）。植物油的掺入导致脂肪酸谱和营养指标的持续改善。CHIA，LINS和OLIV批次降低了动脉粥样硬化性（IA）和血栓形成性（IT）指数（P <0.05）; 但是，只有CHIA和LINS组的n-6 / n-3比率（分别为0.86和0.92）和PUFA / SFA处于建议的范围内。关于烹饪产品的感官分析，LINS处理与CONT组没有区别，而CHIA和OLIV批次则导致口味受损。在储存过程中，原料的颜色，变色和气味没有差异（P  > 0.05）。随着时间的推移，CONT组呈现出最高的a *值，但小组成员并未注意到这一点。CHIA和OLIV批次的硬度随时间增加。蛋白质氧化增加至第60天；由于OLIV组的最高值（7.96 nmol羰基/ mg），因此在显示开始时显示仅显着差异。