ArticleNutrients2022
Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products.Food chemistry: X · 2025Review
- Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Foods (Basel, Switzerland) · 2023Article
- Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors.
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Abstract
A growing number of consumers now consider the consumption of processed meat products to be an essentially unhealthy habit. Hence, the reformulation of meat products is crucial. In this regard, the aim of this study is to reformulate "fuet", a traditional Spanish dried sausage, by replacing the pork fat with emulsified seed oils (50-50%, 25-75% and 0-100%). Four seed oils were evaluated, including commercial seeds (poppy and chia) and other seeds considered subproducts (melon and pumpkin). Physical parameters, nutritional quality and consumer evaluation of the reformulated dried sausages were analyzed. Additionally, we considered the effects of food neophobia on consumer evaluation. The resulting fuets had a higher concentration of linoleic and linolenic acids, which varied according to the oil used. In the sensory analysis, non-neophobic consumers showed higher preference for the reformulated fuets, while all consumers gave their highest ratings to the fuets produced with pumpkin seed oil.
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