Frankfurter sausages were reformulated to produce better lipid compositions by replacing the pork backfat by healthy oils. Sausages in, three different batches were manufactured: control (CO) with 100% of pork backfat, and modified sausages where the pork backfat was replaced with 50% by microencapsulated fish oil (ME) and by unencapsulated olive and fish oil mixture (OM). The ME treatments showed the lowest pH, fat and energy values and the highest protein and carbohydrates levels. The fat replacement by oils significantly (P < 0.05) affected to color parameters, since the ME batches presented the highest L* and b* values, whereas the OM treatments showed the highest values of a* values. As expected, the replacement of backfat by oils also greatly modified the fatty acids profile, since the OM group had the highest MUFA and n-3 PUFA contents. The microencapsulation process significantly (P < 0.001) increased the lipid oxidation. The ME batch presented the highest TBARS values and volatile compounds derivate from lipid oxidation, while the OM treatment showed the same lipid oxidation rate as CO group.
Keywords: Fat replacement; Fatty acids; Microencapsulated fish oil; Olive oil; Physicochemical properties; Volatile compounds.