Table 2.
Effect of fat source on physicochemical and composition parameters of dry-fermented deer sausage.
| Fat Source | Sig. | ||||
|---|---|---|---|---|---|
| CON | OLI | CAN | SOY | ||
| Composition (g/100 g) | |||||
| Moisture | 39.79 ± 0.72 c | 29.68 ± 0.41 b | 29.90 ± 0.43 b | 27.69 ± 0.38 a | *** |
| Fat (dry matter) | 37.62 ± 0.52 b | 32.53 ± 0.56 a | 32.30 ± 0.35 a | 32.54 ± 0.42 a | *** |
| Protein (dry matter) | 47.39 ± 0.44 a | 49.60 ± 0.32 b | 49.53 ± 0.32 b | 49.43 ± 0.29 b | *** |
| Ashes (dry matter) | 7.24 ± 0.07 a | 8.77 ± 0.21 b | 8.63 ± 0.06 b | 8.59 ± 0.06 b | *** |
| pH | 4.84 ± 0.02 a | 5.04 ± 0.01 b | 5.04 ± 0.03 b | 5.12 ± 0.02 c | *** |
| Color Parameters | |||||
| L* | 40.81 ± 0.63 c | 30.77 ± 0.40 a | 30.97 ± 0.46 a | 33.01 ± 0.59 b | *** |
| a* | 5.99 ± 0.19 b | 6.02 ± 0.27 b | 6.07 ± 0.32 b | 5.08 ± 0.20 a | * |
| b* | 8.49 ± 0.25 b | 5.17 ± 0.31 a | 4.81 ± 0.23 a | 5.03 ± 0.26 a | *** |
| Texture Parameters | |||||
| Hardness (N) | 61.98 ± 3.10 a | 279.47 ± 6.91 b | 271.56 ± 6.37 b | 316.18 ± 6.57 c | *** |
| Springiness (mm) | 0.45 ± 0.01 a | 0.54 ± 0.005 b,c | 0.54 ± 0.01 c | 0.52 ± 0.005 b | *** |
| Cohesiveness | 0.29 ± 0.01 a | 0.34 ± 0.005 b | 0.34 ± 0.003 b | 0.35 ± 0.003 b | *** |
| Gumminess (N) | 18.36 ± 1.05 a | 96.07 ± 3.23 b | 92.83 ± 2.38 b | 109.54 ± 2.25 c | *** |
| Chewiness (N·mm) | 8.40 ± 0.62 a | 51.44 ± 1.81 b | 50.24 ± 1.37 b | 56.49 ± 1.35 c | *** |
a–d Mean values in the same row (corresponding to the same parameter) not followed by a common letter differ significantly (p < 0.05; Duncan test); Sig.: significance: * (p < 0.05), *** (p < 0.001); SEM: standard error of the mean. Treatments: CON: sausages prepared 100% pork fat; OLI: sausages reformulated with 50% of pork fat replaced by olive oil; CAN: sausages reformulated with 50% of pork fat replaced by canola oil; SOY: sausages reformulated with 50% of pork fat replaced by soy oil.