Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects

Fatima Beiloune, Tomas Bolumar, Stefan Toepfl, Volker Heinz

Department of Process Technologies, German Institute of Food Technologies, Quakenbrueck, Germany.

DOI: 10.4236/fns.2014.57076                

Abstract

Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.

Keywords

Fat Reduction; Fat Replacement; Fatty Acid Profile; Olive Oil; Meat Products; Bologna Type Cooked Sausage

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	Gracia, A. and Albisu, L.M. (2001) Food Consumption in the EU: Main Determinants and Country Difference. Agribusiness, 17, 469-488. http://dx.doi.org/10.1002/agr.1030
[2]	Salamanca Pérez, O.L. (2012) La Ganadería Colombiana en la Nueva Dinámica del Comercio Internacional. FEDEGAN, Federacion Colombiana de Ganaderos, Bogota (Colombia).
[3]	(2012) PLEASURE Project. http://www.pleasure-fp7.com/
[4]	Council of the European Union (2006) Council Conclusions on Promotion of Healthy Lifestyles and Prevention of Type 2 Diabetes (2006/C 147/01). Official Journal of the European Union, 23.6.2006 EN C 147, 1-4.
[5]	Council of the European Union (2006) Social Policy, Health and Consumer Affairs. 2733rd Employment Council Meeting, Luxembourg, 1-2 June 2006, 28-33.
[6]	Nichols, M., Townsand, N., Scarborough, P. and Rayner, M. (2012) European Cardiovascular Disease Statistics. European Heart Network AISBL, 26-33.
[7]	WHO (2012) Charting the Way to Well-Being. The European Health Report 2012, World Health Organization, Copenhagen.
[8]	Trichopoulou, A., Costacou, T., Bamia, C. and Trichopoulous, D. (2003) Adherence to a Mediterranean Diet and Survival in a Greek Population. The New England Journal of Medicine, 348, 2599-2608. http://dx.doi.org/10.1002/agr.1030
[9]	Huang, C.L. and Sumpio, B.E. (2008) Olive Oil, the Mediterranean Diet, and Cardiovascular Health. Journal of the American College of Surgeons, 207, 407-416. http://dx.doi.org/10.1016/j.jamcollsurg.2008.02.018
[10]	Covas, M.I., Konstantinidou, V. and Fito, M. (2009) Olive Oil and Cardiovascular Disease. Journal of Cardiovascular Pharmacology, 54, 447-482. http://dx.doi.org/10.1097/FJC.0b013e3181c5e7fd
[11]	Ruiz-Canela, M. and Martínez-González, M.A. (2011) Olive Oil in the Primary Prevention of Cardiovascular Disease. Maturitas, 68, 245-250. http://dx.doi.org/10.1016/j.maturitas.2010.12.002
[12]	Kesteloot, H., Lesaffre, E. and Joossens, J. (1991) Dairy Fat, Saturated Animal Fat, and Cancer Risk. Preventive Medicine, 20, 226-236. http://dx.doi.org/10.1016/0091-7435(91)90022-V
[13]	Krycer, J.R. and Brown, A.J. (2013) Cholesterol Accumulation in Prostate Cancer: A Classic Observation from a Modern Perspective. Biochimicaet Biophysica Acta (BBA)—Reviews on Cancer, 1835, 219-229.
[14]	Alawi Alsheikh, A., Trikalinos, T.A., Kent, D.M. and Karas, R.H. (2008) Statins, Low-Density Lipoprotein Cholesterol, and Risk of Cancer. Journal of the American College of Cardiology, 52, 1141-1147. http://dx.doi.org/10.1016/j.jacc.2008.06.037
[15]	Pohuang, C., Abraham, N., Stemmermann, G.N. and Kato, I. (1992) Prospective Study of Serum Cholesterol and SiteSpecific Cancers. Journal of Clinical Epidemiology, 45, 287-292. http://dx.doi.org/10.1016/0895-4356(92)90089-6
[16]	Christiane, D. and Philippe, F. (2012) Cholesterol and Breast Cancer Development. Current Opinion in Pharmacology, 12, 677-682. http://dx.doi.org/10.1016/j.coph.2012.07.009
[17]	Jensen, C., Skibsted, L.H., Jakobsen, K. and Bertelsen, G. (1995) Supplementation of Broiler Diets with all-rac-Alphaor a Mixture of Natural Sources RRR-Alpha-, Gamma-, Delta-Tocopheryl Acetate II: Effect on the Oxidative Stability of Raw and Precooked Broiler Meat Products. Poultry Science, 74, 2048-2056. http://dx.doi.org/10.3382/ps.0742048
[18]	DGF, Deutsche Gessellschaft fur Fettwissenschaft e.V, German Society for Fat Science (1986) Fatty acid Profile. DGF C-VI 11d.
[19]	Tintchev, F., Bindrich, U., Toepfl, S., Strijowski, U., Heinz, V. and Knorr, D. (2013) High Hydrostatic Pressure/Temperature Modelling of Frankfurter Batters. Meat Science, 94, 376-387. http://dx.doi.org/10.1016/j.meatsci.2013.02.012
[20]	Cheng, Q. and Sun, D.W. (2008) Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances. Food Science and Nutrition, 48, 137-159.
[21]	BMELV (2013) Leitsätze des Deutschen Lebensmittelbuchs für Speisefette und Speiseöle. http://www.bmelv.de/SharedDocs/Downloads/Ernaehrung/Lebensmittelbuch/LeitsaetzeSpeisefette.html
[22]	Martínez, L., Cilla, I., Beltrán, J.A. and Roncalés, P. (2006) Antioxidant Effect of Rosemary, Borage, Green Tea, Pu-Erh Tea and Ascorbic Acid on Fresh Pork Sausages Packaged in a Modified Atmosphere: Influence of the Presence of Sodium Chloride. Journal of the Science of Food and Agriculture, 86, 1298-1307. http://dx.doi.org/10.1002/jsfa.2492
[23]	Camo, J., Lorés, A., Djenane, D., Beltrán, J.A. and Roncalés, P. (2011) Display Life of Beef Packaged with an Antioxidant Active Film as a Function of the Concentration of Oregano Extract. Meat Science, 88, 174-178. http://dx.doi.org/10.1016/j.meatsci.2010.12.019
[24]	WHO (2002) Diet, Nutrition and the Prevention of Chronic Dieases: Report of a Joint WHO/FAO. Expert Consultation (WHO Technical Report Series 916), World Health Organization, Geneva.
[25]	Moreiras, O., Carbajal, á., Cabrera, L. and Cuadrado, C. (2011) Tablas de Composición de Alimentos. 15th Edition, Ediciones Pirámide SA, Madrid.
[26]	Spada, F.P., Contreras-Castillo, C.J., Martins, M.M. and Lemos, A.L.C. (2012) Sensory Acceptance of Low-Fat Bologna Mortadella Sausages. 58th International Congress of Meat Science and Technology, Montreal, 12-17 August 2012.
[27]	Jiménez-Colmenero, F. (2000) Relevant Factors in Strategies for Fat Reduction in Meat Products. Trends in Food Science and Technology, 11, 55-66
[28]	Jiménez-Colmenero, F. (2007) Healthier Lipid Formulation Approaches in Meat-Based Functional Foods. Technological Options for Replacement of Meat Fats by Non-Meat Fats. Trends in Food Science & Technology, 18, 567-578. http://dx.doi.org/10.1016/j.tifs.2007.05.006
[29]	Vinnari, M. (2008) The Future of Meat Consumption—Expert Views from Finland. Technological Forecasting and Social Change, 75, 893-904. http://dx.doi.org/10.1016/j.techfore.2007.02.001