Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages

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High‐ and reduced‐fat Greek fermented sausages were produced with 30% and 20% total fat in the initial formulation. The same products were manufactured with a partial replacement of pork backfat with 20% olive oil. The influence of the modification of the lipid fraction on the oxidation process was evaluated after 2 mo of storage. The reduction of fat increased thiobarbituric acid (TBA) values, total aldehydes, and typical lipid oxidation compounds (hexanal, 2‐hexenal, 2‐octenal). A significant decrease in oxidation was detected in batches containing olive oil, particularly in the sausages with the highest olive oil content. This addition decreased, in both fat level products, TBA values and hexanal, 2‐hexenal, 2,4‐hexadienal, benceneacetaldehyde, tt,2,4‐nonadienal, and pentadecanal. The addition of olive oil significantly increased monounsaturated fatty acids content.