Lipid Profile and Physicochemical Properties of Chorizo with Partial Replacement of Encapsulated Sacha Inchi Oil

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-02-20 DOI:10.1021/acsfoodscitech.4c0038210.1021/acsfoodscitech.4c00382

Ixchel G. Moreno-Vallejo, Perla J. Gudiño-Ramírez, María Elena Sosa-Morales, María Hernández-Carrión, Aureliano Rodríguez-Cortina, Paulo C. B. Campagnol and Julián Andrés Gómez-Salazar*,

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Abstract

Fresh chorizos were produced by replacing 3 and 6% of their animal fat content with microparticles of sacha inchi-encapsulated oil (SIEO) produced by spray drying. The effect of this lipid reformulation on fresh chorizos’ physicochemical, oxidative, and lipid indices (atherogenic index and thrombogenic index) was assessed. The moisture content, water activity, and pH values of the chorizos were not influenced by the replacement of fat (p > 0.05). The replacement of 3 and 6% animal fat by SIEO reduced the fat content and increased the levels of n–3/n–6 ratios and polyunsaturated fraction by 14.8 and 32.2%, respectively. The kinetics of oxidation and hardness of chorizo during storage were adequately adjusted to a first-order model. The addition of SIEO slightly increased lipid oxidation and hardness in the chorizo samples. SIEO is a good alternative in partially replacing pork fat without significantly affecting the physicochemical properties but improving its fatty acid profile.

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部分替代包封印第安树油的辣香肠的脂质特征和理化性质

用喷雾干燥生产的sacha inchi- capsuloil （SIEO）微粒代替3%和6%的动物脂肪含量生产新鲜西班牙辣香肠。评估了这种脂质重组对新鲜香肠的理化、氧化和脂质指数（动脉粥样硬化指数和血栓形成指数）的影响。香肠的水分含量、水活度和pH值不受脂肪替代的影响(p >；0.05)。SIEO替代3%和6%动物脂肪降低了脂肪含量，n-3 / n-6比值和多不饱和分数水平分别提高了14.8%和32.2%。香肠在贮存过程中的氧化动力学和硬度动力学适当地调整为一级模型。SIEO的加入略微增加了香肠样品的脂质氧化和硬度。SIEO是一种很好的替代猪油的替代品，在不显著影响猪油理化性质的同时，可以改善猪油的脂肪酸结构。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

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