Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties

The objective of this research was to investigate the inclusion of pre-emulsified linseed oil as animal fat replacement on physicochemical properties and microstructure of sheep sausage. Control (0%) and formulations with 10, 20, 30, and 40% pre-emulsified linseed oil were elaborated. Chemical composition was affected by the partial replacement of animal fat by linseed oil, since the sausages prepared with 40% linseed oil showed the highest protein and ash content. In addition, these sausages presented the highest a* and b* values, WHC, and emulsion stability. As the levels of linseed oil increased, there was also an increase in shear force and lipid oxidation of cooked sausages. On the contrary, as the oil concentrations increased, the morphology has become more compact, indicating a good interaction of the oil emulsion with the other components. Thus, it is suggested the development of sheep meat sausages with 40% linseed oil to replace animal fat. Practical applications Consumers are becoming more and more aware of the link between diet and health. In this regard, reformulated meat products constitute an excellent opportunity for the meat industry, to improve the quality and image of meat and put in the market a product with health beneficial properties. Therefore, the use of pre-emulsified linseed oil as animal fat replacer is a viable strategy, which allows to increase the competitiveness of the sector and meet the demands of consumers. With this in mind, the present study clearly and coherently explains the application of this oil in a highly consumed product (sausage) as well as its benefits.