Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry‐Cured Sausage

Abstract

Different approaches have been previously studied in order to reduce the fat content of dry-cured sausages. Among them, the use of polysaccharides, such as fiber, gums, or starch, have been proposed for fat replacing. Although scarcely studied, it is likely that starchy grains and vegetables might also be used as potential fat replacers in those sausages. Quinua is a starchy seed with high nutritive value, which contains substances of technological interest in dry-cured manufacturing. The aim of this study was to assess the effect of replacing fat by quinoa on the quality characteristics of a small diameter dry-cured sausage. Three types of sausages were prepared: a control (C; no fat replacement; 30% of pork back-fat), a quinoa half-fat (50% of fat replacement; 15% of pork back-fat), and a quinoa low-fat (LF; 85% of fat replacement; 4.5% of pork back-fat) sausage. Sausages were analyzed for proximate and microbial composition, volatile compounds, and instrumental texture and color. Descriptive and hedonic sensory analyses were also performed. Fat reduction resulted in higher aw , protein content, hardness, chewiness and redness values and spice-derived volatile levels, and in lower cohesiveness values (P < 0.05). Furthermore, the descriptive sensory analysis showed a higher pungent flavor and lower juiciness in LF sausages than in C sausages (P < 0.05). In spite of those differences, fat reduction did not result in a decreased overall acceptance of the sausages by consumers.

Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

“…However, they have a high fat content (around 32%) . To improve the nutritional quality, most studies have focused on lowering or replacing the fat using different ingredients such as inulin, cellulose gel, konjac gel, or boiled quinoa . However, fat is a crucial ingredient because it improves the flavor, texture, and juiciness of dry‐cured sausages.…”

Effect of combination of three texture‐improving ingredients on textural properties of emulsified sausage‐containing salted egg white

“…MS was the mixture of starch from sweet potato and flour from sticky rice. Starchy grain from some plants exhibits texture‐improving function (Fernández‐Diez et al., ). In our preliminary experiment, MS displayed better effect on the texture of this kind of sausage than that of only starch used, especially on WHC; the difference could be due to the function of amylopectin in sticky rice.…”

“…Starch (Carballo et al., ), carrageenan (Patrascu, Dobre, & Alexe, ), cellulose (Gibis, Schuh, & Weiss, ; Hu et al., ; Mara, Roger, Gizele, Queiroz, & Bastianello, ; Ruiz‐capillas, Triki, Herrero, Rodriguezsalas, & Jiménezcolmenero, ), konjac gel (Jiménez‐Colmenero, Triki, Herrero, Rodríguez‐Salas, & Ruiz‐Capillas, ; Triki, Herrero, Jiménezcolmenero, & Ruizcapillas, ), alginate (Kao & Lin, ), and other texture‐improving ingredients (TIIs) are widely used in meat products as potential fat substitutes to decrease fat content and improve textural properties. Starch is commonly used in sausage to improve texture, reduce cooking and purge losses, and increase hardness, chewiness, and penetration force (Carballo et al., ), and starchy grain from some plants also exhibits texture‐improving function (Fernández‐Diez et al., ). Carrageenan causes decreasing in emulsion stability, and increasing in water holding capacity, hardness, and cohesiveness of the formulated sausage samples (Ayadi, Kechaou, Makni, & Attia, ).…”

Quality Characteristics of Functional Sausage Emulsified by Low Fat With Silkworm Powder and Silkworm Cordyceps.

“…The pH value of the control group was significantly higher than those of the treated groups (p <0.05), but was no significant difference between SP 0.4% and SC 0.4% groups (p> 0.05). In low fat sausages, sodium lactate or grapefruit seed extract and fat replacer had no specific effects on water holding capacity, purge loss and texture (Chin et al, 2005;Fernandez-Diez et al, 2016). On the other hand, pH during the storage period is increased due to the decomposition of the amino acid and exposure of the basic group, or the pH is increased due to the change of protein, decrease of electrolytic dissociation and ammonia formation (Deymer and Vendekerckhov, 1979).…”