Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.

Saturated animal fat was replaced in pork pâté with pre-emulsified canola in a 3% sodium caseinate/0.5% xanthan gum solution in order to obtain a stable oily phase. Fat was replaced with different proportions of emulsified canola oil. The inclusion of emulsified oil in pâté enhanced cocking yield and moisture but increased fluids release. Nonetheless, total fat content remained practically constant, meaning no detrimental effect on caloric content. Replacing 50% of lard with emulsified oil did not affect color of the samples. Texture was improved since emulsified oil addition resulted in softer and more spreadable pâté. Samples with 50% of emulsified oil were more stable to lipid oxidation at 8 days of storage, with lower thiobarbituric acid-reactive substances and volatile compounds resulting from oxidation reactions. Emulsified canola can be employed to replace fat until 50% in pâté or liver sausage with good functional properties, improving texture and reducing lipids rancidity.

Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.

Fat and sodium chloride were reduced in a sausage formulation including kappa-carrageenan and other salts, as potassium and calcium chloride, in different concentrations, in order to compensate the ionic strength during myofibrillar protein extraction and solubilisation, and to promote the carrageenan stable conformation and gelation. Four different treatments were employed reducing fat from 15 to 10% and sodium chloride from 2.5 to 1.5% and 1%. Potassium chloride was added at 0.5% to all the treatments, and calcium chloride to 0.5% and 0.01% in the last two. The cooking yield was higher for all the treatments but expressible moisture was not significantly different, meaning that the water is not chemically entrapped by carrageenan at the ionic strength conditions employed. However, since no detrimental cooking losses or fat release were detected, myofibrillar proteins maintain a good functionality at these conditions together with kappa-carrageenan. Low-fat sodium-reduced treatment results were slightly darker but redder than the control, probably due to less fat in the formulation. Textural profile analysis demonstrated that, at the fat level employed and the different sodium, potassium and calcium chloride concentrations, similar textures could be created. Sensory analysis indicated that from the formulations employed, 1.5% NaCl with 0.5% KCl and 0.01% CaCl(2) was similar in controlling flavour (juiciness) and texture (hardness). These results established the possibility to reduce significantly the fat and sodium chloride content employing kappa-carrageenan with potassium and calcium chloride, without detrimental effects on texture and sensory characteristics.