Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content

Abstract

This research evaluated the effect of animal fat replacement by Echium oil in bologna sausages with low sodium content. Three formulations were prepared: Control (100% pork fat), T50 and T100 (50 and 100% pork fat replacement with Echium oil, respectively). The samples were evaluated through physicochemical (sodium content, emulsion stability, proximate composition, water activity, lipid profile, pH, instrumental colour, and instrumental texture), microstructural (scanning electronic microscopy), and sensory (acceptance and CATA) analysis. The replacement of 50% and 100% animal fat (T50 and T100, respectively) did not affect any bologna physicochemical characteristics (p > 0.05), but T100 showed lower (p < 0.05) sensory acceptance. In comparison to the other samples, the CATA results presented different sensory descriptors for T100, such as tasteless, aerated appearance, and fish odour. However, all the formulations can be considered “acceptable”, as all of them showed an acceptance score around 7. Both samples with Echium oil showed lipid profile improvement, a higher ω3 content, and a decreased ω6:ω3 ratio compared with the control. The replacement of fat with Echium oil was technologically feasible for obtaining nutritionally enriching bologna sausages with reduced sodium.