Reduced-fat bologna sausages with improved lipid fraction.

BACKGROUND This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amounts of energy, total fat and saturated fat and higher amounts of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS Experiment 1 aimed at pork back-fat reduction and enabled sausages to be obtained with 84 g kg⁻¹ fat and 1334 kcal kg⁻¹, without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed at improving the lipid profile of the 'energy-reduced' sausages previously developed, by a partial substitution of the pork back-fat with a linseed oil-in water emulsion (substitution levels: 25-100%). Using the 100% substitution level gave rise to products with 27 g kg⁻¹ α-linolenic acid, and low saturated fat content (13.5 g kg⁻¹), showing good sensory results regarding taste, smell and texture. The use of antioxidant maintained low TBARs (thiobarbituric acid reactive substances) values in all formulations. CONCLUSION It is possible to obtain cooked meat products (bologna sausages) with low energy, low saturated fat and a high amount of ω-3 fatty acids simultaneously, applying a combination of the use of carrageenan, linseed oil emulsion and increment of water, without significant effects on sensory quality. Functional products, interesting from a nutritional standpoint, were achieved.