Jg. Bloukas et al., EFFECT OF REPLACING PORK BACKFAT WITH OLIVE OIL ON PROCESSING AND QUALITY CHARACTERISTICS OF FERMENTED SAUSAGES, Meat science, 45(2), 1997, pp. 133-144
Five types of fermented sausages were manufactured by traditional meth
ods as follows. (i) one control (C) using 24% beef meat, 43% pork meat
and 33% pork backfat; (ii) two L treatments by replacing 10% and 20%,
respectively of pork backfat with liquid olive oil, and (iii) two E t
reatments by replacing 10% and 20%, respectively of pork backfat with
olive oil incorporated as pre-emulsified fat (PEF) with soy protein is
olate (SPI). There were no differences (p > 0.05) between treatments r
elating to pH, brine content, lactic acid bacteria and micrococci and
staphylococci count, redness (a) and chemical composition. The L and
E treatments had higher lightness and yellowness values than the contr
ol. The L treatments had lower (p < 0.05) weight losses and higher (p
< 0.05) TEA values and were softer (p < 0.05) than the control. The E
treatments had higher (p < 0.05) weight losses, lower (p < 0.05) TEA v
alues and similar hardness to the control. The L sausages had an unacc
eptable appearance. The E sausages had equally good appearance as well
as firmness and odour and taste as the control. It is concluded up to
20% of pork backfat can be replaced with olive oil as PEF with SPI. I
n preliminary experiments, where 30% pork backfat was replaced with ol
ive oil as PEF with SPI, the product was unacceptable. (C) 1997 Elsevi
er Science Ltd.