Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage

Reduced-fat sausages were manufactured with 50% substitution of pork back-fat by either unpre-emulsified or pre-emulsified commercial canola oil combined with green tea extract (100 and 1 000 mg/kg). Textural properties and lipid oxidative stability (expressed as thiobarbituric acid reactive substances value) of cooked products were analyzed. The partial replacement of animal fat with vegetable oil did not compromise the color (lightness and redness), hardness or deformability, and significantly improved oxidative stability (P < 0.05). However, the oil substitution aggravated cooking loss and markedly decreased the breaking force. Pre-emulsification alleviated the texture deterioration induced by fat replacement. Addition of green tea extract, independent of dosage, almost completely inhibited lipid oxidation in sausages during storage. However, green tea extract at 1 000 mg/kg tended to disrupt the texture properties, although no statistically significant difference (P >0.05) was observed.