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Background: Nowadays, fat replacement in meat products is a matter of concern in the meat industry. The objective of this study was to evaluate the replacement of pork backfat with two oleogels of linseed in dry-cured sausages., Results: Five batches of dry-cured sausages were prepared with two oleogels, a mixture of γ-oryzanol and β-sitosterol (SO) and beeswax (B), at two levels of replacement (20% and 40%) (SO-20, SO-40, B-20, and B-40, respectively) and a control batch. The fatty acid profile improved in terms of nutrition: the polyunsaturated fatty acid / saturated fatty acid (PUFA/SFA) and n-6/n-3 ratio was about 1.41 and 0.93 for the higher levels of replacement, SO-40 and B-40, respectively. Quality parameters such as pH and color also changed with the inclusion of oleogels, resulting in changes in the sensory quality., Conclusion: Oleogels based on linseed enabled the replacement of pork backfat in fermented sausages. Depending on the level of fat substitution, such oleogels could replace fat in dry-cured sausages at the industrial level. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

Background: The present work deals with the evaluation of the effect of three different commercial starter cultures (Chr. Hansen, Hørsholm, Denmark) on the volatile compound profile and sensory properties, as well as some important physicochemical parameters, of dry-fermented foal sausages at the end of ripening in order to select the most suitable starter culture for this elaboration. The sausage batches were named as follows: CO (non-inoculated control), FS (Lactobacillus sakei + Staphylococcus carnosus), SM (L. sakei + S. carnosus + Staphylococcus xylosus + Pediococcus pentosaceus + Debaryomyces hansenii) and TR (L. sakei + S. carnosus +S. xylosus)., Results: The pH values differed significantly among batches, with the highest values corresponding to CO followed by TR, SM and FS. The highest amounts of volatile compounds were found in FS batch. Hexanal was the most abundant compound, especially in FS and SM batches. These batches also showed higher levels of compounds derived from carbohydrate fermentation and amino acid catabolism. Sensory results showed that acid taste was significantly lower in CO batch than in inoculated batches., Conclusion: According to most parameters, batches inoculated with FS and SM starters showed marked acidity compared with TR and CO batches, as expected from the manufacturer's indications. Therefore the most suitable starter culture for use in the manufacture of foal sausages in Mediterranean countries such as Spain with a preference for low-acidity products was found to be TR culture., (© 2015 Society of Chemical Industry.)

Background: The influence of sex and location of fat in the carcass on the fatty acid profile of Celta pigs was studied. Twenty pigs (10 castrated males and 10 females) from the Carballina line were used., Results: The fatty acids composition was predominated by monounsaturated fatty acids (MUFA; approximately 48% of total methyl esters), followed by saturated fatty acids (SFA; approximately 40% of total methyl esters) and, finally, polyunsaturated fatty acids (PUFA; approximately 12% of total methyl esters). The sex and location of fat in the carcass showed significant differences in PUFA and SFA content while both factors were not significantly different with respect to MUFA content. Linoleic, linolenic, eicosatrienoic and arachidonic fatty acids showed the largest difference among the three locations (intramuscular, subcutaneous ventral and subcutaneous dorsal) of the fat in the carcass., Conclusion: The fatty acid profile that we observed in the fat of the Celta pigs does not differ greatly from those described by other authors in other autochthonous pig breeds. Principal component analysis offered a good separation of the mean samples according to the sex and location of fat of the pigs., (Copyright © 2011 Society of Chemical Industry.)