文摘
Healthier lipid pxe2;txe9;s were formulated by reducing the fat content and/or replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) and konjac gel (0–15 % ). The reformulation results were evaluated by composition (proximate analysis and fatty acid profile), technological properties (emulsion stability, colour, and texture), microbiological and sensory parameters of the pxe2;txe9;s. Pxe2;txe9;s with partial or total replacement of pork backfat had lower levels of saturated fatty acids (SFA) (27.4 % and 21.3 % ) and monounsaturated fatty acids (MUFA) (49.8 % and 42.5 % ), and higher levels of polyunsaturated fatty acids (PUFA) (22.4 % and 35.6 % ) compared with control pxe2;txe9;s (32.2 % , 58.2 % and 9.04 % respectively). The n−6/n−3 PUFA ratio was decreased from 6.78 (in control pxe2;txe9;s) to 0.79 and 0.48 when partial and total pork backfat respectively was replaced by a healthier oil combination. Although emulsion stability was affected by the formulation, in general all pxe2;txe9;s had good fat and water binding properties. The fat reduction produced a softer and more spreadable pxe2;txe9;, although no effect on penetration parameters was observed after by pork fat replacement by a healthier oil combination. The addition of 15 % of konjac gel produced stiffer structures (as compared with 0 and 7 % ) which are very close to those of the control samples. No microbiological limitations were produced by the reformulation process, obtaining pxe2;txe9;s with acceptable sensory characteristics, similar to the control sample.