Lipid Profile and Oxidative Stability of Chicken Sausages Made with Pre-emulsified Red Palm Olein during Refrigerated Storage

Abstract

The objective of this study was to evaluate the effect of pre-emulsified red palm olein (RPO) and other vegetable oils in comparison with beef tallow as fat source on lipid profile and oxidative stability of chicken sausage during 30 days of refrigerated storage. RPO was mixed with one of the following oils in proportions of 30:70 (w/w); canola oil (RPO-CAN), olive oil (RPO-OLV), and refined palm oil (RPO-PLM). Soy protein isolate (SPI), emulsifier E471 (EMS), and inulin (INL) were selected as stabilizers. Beta-carotene, fatty acid composition, and malondialdehyde content were evaluated on day 0, 10, 20, and 30. Full replacement of animal fat with pre-emulsified RPO increased beta carotene concentration in chicken sausage, regardless the differences on vegetable oil mixtures. The proportion of saturated fatty acids and the n6 to n3 ratio decreased in comparison with control (beef tallow). An emulsion of RPO-CAN was found to have better fatty acid profile in chicken sausage than RPO-OLV and RPO-PLM. During refrigerated storage, RPO-CAN showed better oxidative stability than the others. In conclusion, pre-emulsified RPO-CAN can be used as animal fat replacer and prevent lipid oxidation during refrigerated storage.