Fat replacement and PUFA enrichment challenges in fermented sausage production
2019
Authors
Glišić, MilicaBošković, Marija
Baltić, Milan Ž.
Trbović, Dejana
Suvajdžić, Branko
Vasilev, Dragan
Conference object (Published version)
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Show full item recordAbstract
Pork backfat is traditionally used in the formulation of dry fermented sausages and contributes to the properties of the final product. In addition to its important technological function during ripening and drying processes, this fat significantly affects the appearance, texture, and formation of the characteristic flavour and aroma of dry fermented sausages, so its substitution in these products is a major challenge for the meat industry. In order to produce reduced-fat fermented sausages with improved fatty acid composition, 16% of pork backfat was replaced with inulin gelled emulsions of corn or rapeseed oil. The addition of emulsions led to a significant decrease in saturated fatty acids and increase in polyunsaturated fatty acids, n-6 and n-3 types (P<0.05). An improved n-6/n-3 ratio was observed only in inulin-rapeseed modified sausages (5.87). No signs of lipid oxidation measured by thiobarbituric acid reactive substance contents were detected in the modified sausages. However,... the significantly higher total acid number and peroxide value in modified sausages (P<0.05) after ripening and 1-month storage indicate the greater susceptibility of these sausages to oxidation and lipolysis compared to control sausages.
Source:
60th International Meat Industry Conference (MEATCON2019), 2019, 333, UNSP 012061-Publisher:
- Iop Publishing Ltd, Bristol
Funding / projects:
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1088/1755-1315/333/1/012061
ISSN: 1755-1307
WoS: 000509758800061
Scopus: 2-s2.0-85074634553
Collections
Institution/Community
Fakultet veterinarske medicineTY - CONF AU - Glišić, Milica AU - Bošković, Marija AU - Baltić, Milan Ž. AU - Trbović, Dejana AU - Suvajdžić, Branko AU - Vasilev, Dragan PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1683 AB - Pork backfat is traditionally used in the formulation of dry fermented sausages and contributes to the properties of the final product. In addition to its important technological function during ripening and drying processes, this fat significantly affects the appearance, texture, and formation of the characteristic flavour and aroma of dry fermented sausages, so its substitution in these products is a major challenge for the meat industry. In order to produce reduced-fat fermented sausages with improved fatty acid composition, 16% of pork backfat was replaced with inulin gelled emulsions of corn or rapeseed oil. The addition of emulsions led to a significant decrease in saturated fatty acids and increase in polyunsaturated fatty acids, n-6 and n-3 types (P<0.05). An improved n-6/n-3 ratio was observed only in inulin-rapeseed modified sausages (5.87). No signs of lipid oxidation measured by thiobarbituric acid reactive substance contents were detected in the modified sausages. However, the significantly higher total acid number and peroxide value in modified sausages (P<0.05) after ripening and 1-month storage indicate the greater susceptibility of these sausages to oxidation and lipolysis compared to control sausages. PB - Iop Publishing Ltd, Bristol C3 - 60th International Meat Industry Conference (MEATCON2019) T1 - Fat replacement and PUFA enrichment challenges in fermented sausage production VL - 333 SP - UNSP 012061 DO - 10.1088/1755-1315/333/1/012061 ER -
@conference{ author = "Glišić, Milica and Bošković, Marija and Baltić, Milan Ž. and Trbović, Dejana and Suvajdžić, Branko and Vasilev, Dragan", year = "2019", abstract = "Pork backfat is traditionally used in the formulation of dry fermented sausages and contributes to the properties of the final product. In addition to its important technological function during ripening and drying processes, this fat significantly affects the appearance, texture, and formation of the characteristic flavour and aroma of dry fermented sausages, so its substitution in these products is a major challenge for the meat industry. In order to produce reduced-fat fermented sausages with improved fatty acid composition, 16% of pork backfat was replaced with inulin gelled emulsions of corn or rapeseed oil. The addition of emulsions led to a significant decrease in saturated fatty acids and increase in polyunsaturated fatty acids, n-6 and n-3 types (P<0.05). An improved n-6/n-3 ratio was observed only in inulin-rapeseed modified sausages (5.87). No signs of lipid oxidation measured by thiobarbituric acid reactive substance contents were detected in the modified sausages. However, the significantly higher total acid number and peroxide value in modified sausages (P<0.05) after ripening and 1-month storage indicate the greater susceptibility of these sausages to oxidation and lipolysis compared to control sausages.", publisher = "Iop Publishing Ltd, Bristol", journal = "60th International Meat Industry Conference (MEATCON2019)", title = "Fat replacement and PUFA enrichment challenges in fermented sausage production", volume = "333", pages = "UNSP 012061", doi = "10.1088/1755-1315/333/1/012061" }
Glišić, M., Bošković, M., Baltić, M. Ž., Trbović, D., Suvajdžić, B.,& Vasilev, D.. (2019). Fat replacement and PUFA enrichment challenges in fermented sausage production. in 60th International Meat Industry Conference (MEATCON2019) Iop Publishing Ltd, Bristol., 333, UNSP 012061. https://doi.org/10.1088/1755-1315/333/1/012061
Glišić M, Bošković M, Baltić MŽ, Trbović D, Suvajdžić B, Vasilev D. Fat replacement and PUFA enrichment challenges in fermented sausage production. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012061. doi:10.1088/1755-1315/333/1/012061 .
Glišić, Milica, Bošković, Marija, Baltić, Milan Ž., Trbović, Dejana, Suvajdžić, Branko, Vasilev, Dragan, "Fat replacement and PUFA enrichment challenges in fermented sausage production" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012061, https://doi.org/10.1088/1755-1315/333/1/012061 . .