The Effect of Omega-3 Rich Oils on Functionality, Quality and Consumer Acceptance of Low- and High-Fat Bologna

摘要

The effects of substituting pork fat with three omega-3 rich oils (canola, flax or fish) on functionality, quality, and consumer acceptance of low-(LF, 10%) and high-fat (HF, 22%) bologna were investigated. Measurements included cook yield, expressible moisture, purge during simulated retail display, colour (CIE L~*a~*b~* values) and texture profile analysis parameters. Consumer (N=74) acceptance of bologna aroma, appearance, colour, flavour, juiciness, firmness, texture, and overall acceptability was evaluated on 9-point hedonic scales. Generally, LF bolognas were darker, with poorer binding properties, than HF formulations. Loss of functionality due to the substitution of fat with water in LF bologna was partially overcome by the addition of canola oil, which improved hydration properties and resulted in colour values to levels equivalent to HF bologna. Higher fat content improved flavour and juiciness acceptability and masked differences in flavour and juiciness acceptability amongst oil types. In HF bologna, the fatty acid profile could be customized using any of the oils without a detrimental effect on consumer acceptance. Of the three oils tested in LF products, canola was most effective; consumer acceptance was similar to HF bologna. Results indicated that enhancement of low-fat bologna with omega-3 rich oils can maintain product functionality without compromising consumer acceptance.