Foods (Jun 2023)

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

  • Marcos Roberto Casarin Jovanovichs,
  • Mariana Basso Pinton,
  • Leticia Pereira Correa,
  • Douglas Pedro,
  • Carlos Augusto Mallmann,
  • Roger Wagner,
  • Alexandre José Cichoski,
  • José Manuel Lorenzo,
  • Alfredo Jorge Costa Teixeira,
  • Paulo Cezar Bastianello Campagnol,
  • Bibiana Alves dos Santos

DOI
https://doi.org/10.3390/foods12132439
Journal volume & issue
Vol. 12, no. 13
p. 2439

Abstract

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This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product’s drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis’ oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products’ sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product’s oxidative stability.

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