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The effect of partial substitution of pork backfat by olive oil oleogel and NaCl by KCl on the technological and nutritional characteristics of fermented sausages was studied. Four formulations of fermented sausages were evaluated: control (C) with 18g pork backfat and 1.5g NaCl per 100g; treatment (N) with 50% NaCl substituted by KCl; treatment (O) with 50% pork backfat substituted by oleogel; and treatment (D) with 50% simultaneous substitution of NaCl and pork backfat by KCl and oleogel. Selected physicochemical and microbiological characteristics of the formulations were measured on 0, 1, 4, 7 and 14 d after manufacture. Treatment (D) had higher water activity and exhibited lower weight loss. Sensory evaluation was performed by a nine-member trained panel and differences among treatments were identified in color and textural attributes, but not in flavor, bitterness, saltiness. According to a 54-member consumer panel, treatment (O) was judged as second best in personal preference, following treatment (C). After fermentation and ripening of the sausages, treatment (D) had 51.9% less sodium, 19.2% less cholesterol and 17.8% less saturated fatty acid content than (C). The results show that it is possible to produce sensorially acceptable and microbiologically safe fermented sausages with a healthier nutritional profile.
Zampouni et al. (Wed,) studied this question.