Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil

• Main Authors: Angela Maria Backes, Carlos Pasqualin Cavalheiro, Flávia Santi Stefanello, Fernanda Luísa Lüdtke, Nelcindo Nascimento Terra, Leadir Lucy Martins Fries
• Format: Article
• Language: English
• Published: Universidade Federal de Santa Maria
• Series: Ciência Rural
• Subjects: embutido curado fermentado; óleo vegetal; conteúdo lipídico; ácidos graxos polinsaturados; valor nutricional
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800751&lng=en&tlng=en

ABSTRACT: Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted (15% and 30%) by emulsified canola oil. Fat contents decreased while moisture contents increased in Italian-type salami with emulsified canola oil. The growth of lactic acid bacteria in salami was not affected by canola oil and absence of fecal coliforms, coagulase-positive staphylococci, and Salmonella were reported during processing of fermented sausages. Lower levels of saturated fatty acids (SAFAs), higher levels of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were observed in salami with emulsified canola oil. Together, our results indicated that substituting pork backfat with emulsified canola oil improved the nutritional values of Italian-type salami.