Substituição da gordura saturada por gorduras poli-insaturadas em linguiça frescal de frango: uma breve revisão.

Abstract

The intense search for easy-to-prepare food has not stopped consumers from looking for healthier products. Fresh chicken sausage is a product much appreciated by Brazilian consumers due to its taste and cost. However, the saturated lipid sources used in its formulation are associated with various health problems. The aim of this research was to evaluate the possibilities of replacing saturated fat with polyunsaturated fats in fresh chicken sausages. This literature review was carried out using online research tools such as Google Scholar, Scientific Electronic Library Online (Scielo) and other online search engines. Brazilian information companies such as the Brazilian Agricultural Research Corporation (EMBRAPA) and the Brazilian Animal Protein Association (ABPA) were also used as a means of research. Some solutions were found for partially or totally replacing the saturated lipid source in easy-to-prepare products, such as: using vegetable and animal sources containing polyunsaturated fatty acids. By adding flaxseed meal or fish oil. No studies were found in the literature on replacing saturated fats with polyunsaturated fats in fresh chicken sausage.