Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

Five types of fermented sausages were manufactured by traditional methods as follows. (i) one control (C) using 24% beef meat, 43% pork meat and 33% pork backfat; (ii) two L treatments by replacing 10% and 20%, respectively of pork backfat with liquid olive oil, and (iii) two E treatments by replacing 10% and 20%, respectively of pork backfat with olive oil incorporated as pre-emulsified fat (PEF) with soy protein isolate (SPI). There were no differences (p > 0.05) between treatments relating to pH, brine content, lactic acid bacteria and micrococci and staphylococci count, redness (a*) and chemical composition. The L and E treatments had higher lightness and yellowness values than the control. The L treatments had lower (p < 0.05) weight losses and higher (p < 0.05) TEA values and were softer (p < 0.05) than the control. The E treatments had higher (p < 0.05) weight losses, lower (p < 0.05) TEA values and similar hardness to the control. The L sausages had an unacceptable appearance. The E sausages had equally good appearance as well as firmness and odour and taste as the control. It is concluded up to 20% of pork backfat can be replaced with olive oil as PEF with SPI. In preliminary experiments, where 30% pork backfat was replaced with olive oil as PEF with SPI, the product was unacceptable. (C) 1997 Elsevier Science Ltd.