Impact on lipid profile and influence on sensory, texture and structural properties when replacing saturated fats with rapeseed oil in Frankfurter-type sausages

Abstract Sausages are one of the most diverse and widely consumed meat-based products in the world. However, they are often deemed an unhealthy option, high in saturated fats and linked to negative health aspects. Therefore, in this study, the aim was to examine the impact of both partial and full replacement of backfat in sausages using rapeseed oil. The replacement of solid, saturated fat-rich ingredients with liquid, plant-based oils, such as rapeseed oil (RSO), can help to introduce products with healthier lipid profiles. Gas chromatography (GC) analysis of the prepared sausages confirmed a more preferable n-6/n-3 ratio, from 7:1 in the control to below 5:1 in all other recipes. An increase in polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) distribution was also achieved, from 0.25 in the control to over 0.5 in 3 out of 4 rapeseed oil substituted recipes. Only minor, non-significant effects were observed in the physical characteristics, as analyzed by texture profile and pH, while microscopy revealed interesting differences in the structuring of the products. Sensory analysis, performed by a trained expert panel of assessors identified variations in the most diverse recipe, meanwhile, the remaining three (out of four) recipes were found to be not significantly different to the controls. The findings show it is possible to create a product with a more favorable and healthier lipid content, without negatively impacting the physical characteristics or significantly affecting the sensory properties of the samples produced.