Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage

• Published in: Foods Vol. 11; no. 15; p. 2313
• Main Authors: Hernández-Jiménez, Miriam, Martínez-Martín, Iván, Vivar-Quintana, Ana M., Revilla, Isabel
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 03.08.2022; MDPI
• Subjects: backfat replacement; color; fatty acid composition; Fatty acids; Fermented food; fermented meat product; Food science; Helianthus; Humidity; Lipid composition; Lipid peroxidation; Lipids; Meat products; Oils & fats; Oxidation; Parameters; Polyunsaturated fatty acids; Pork; Ripening; Sensory evaluation; Sunflower oil; texture; Vegetable oils; Germany; Spain

The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat us...