“…The use of around 25% of pre-emulsified olive oil (Muguerza, Gimeno, Ansorena, Bloukas, & Astiasarán, 2001) and pre-emulsified soy oil (Muguerza, Ansorena, & Astiasarán, 2003) in Chorizo de Pamplona has been proved to be suitable alternatives. More recently, Mora-Gallego, Serra, Guàrdia, Miklos, Lametsch, and Arnau (2011) reported that sunflower oil is a promising ingredient to reduce the negative effects on sensory properties caused by the fat reduction in non-acid pork lean fermented sausages, such as the increase of hardness or the reduction of tenderness and juiciness. Recent studies have also focused on the use of diacylglycerols (DAGs) as an innovative fat substitute strategy for achieving more healthy products since DAGs have been reported to result in a lower fat accumulation in the human body compared to TAGs (Flickinger & Matsuo, 2003).…”