Lipid Profile and Physicochemical Properties of Chorizo with Partial Replacement of Encapsulated Sacha Inchi Oil

Abstract

Fresh chorizos were produced by replacing 3 and 6% of their animal fat content with microparticles of sacha inchi-encapsulated oil (SIEO) produced by spray drying. The effect of this lipid reformulation on fresh chorizos’ physicochemical, oxidative, and lipid indices (atherogenic index and thrombogenic index) was assessed. The moisture content, water activity, and pH values of the chorizos were not influenced by the replacement of fat (p > 0.05). The replacement of 3 and 6% animal fat by SIEO reduced the fat content and increased the levels of n–3/n–6 ratios and polyunsaturated fraction by 14.8 and 32.2%, respectively. The kinetics of oxidation and hardness of chorizo during storage were adequately adjusted to a first-order model. The addition of SIEO slightly increased lipid oxidation and hardness in the chorizo samples. SIEO is a good alternative in partially replacing pork fat without significantly affecting the physicochemical properties but improving its fatty acid profile.