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Microbial profile of novel chourição: oil gelations as replacements for animal fat
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Background: Concerns regarding the consumption of trans-fats and saturated fats are increasing, due to their negative health impacts. However, fat reduction in meat products is daunting, as animal fat contributes to texture, mouth feel, flavor, juiciness, as well as energy, and its reduction can lead to dry and less acceptable products. Hence, great efforts are being been made to develop viable alternatives for replacing detrimental fats without affecting the organoleptic properties of the food. This work aimed to reduce the total amount of fat in chourição, by substituting 25% animal fat by an oleogel or an emulgel, and to assess its impact on microbiological characteristics of the product. Conclusion: The results showed that replacing animal fat by gelation of oils at least up to 25%, does not appear to influence the microbiological load of the chourição products, making this a viable alternative to develop innovative healthier products.
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Barbosa, J. B., Carvalho, T. B. D., Albuquerque, J., & Bessa, B. et al. (2025). Microbial profile of novel chourição: oil gelations as replacements for animal fat. 1-1. Poster session presented at 39th EFFoST International Conference 2025, Porto, Portugal.