Alheiras with Improved Lipid Profile Using Gelled Emulsions with Vegetable Oils

Abstract

Alheira is one of the most traditional processed pork products from Trás-os-Montes, northeastern Portugal, and is widely consumed across the country as part of Portuguese gastronomy. Nowadays, its popularity is decreasing because of its high saturated fat content and the negative consumer perception related to their health consequences. Therefore, trying to improve the lipid profile of alheiras has become a major challenge for the meat industry. This study describes the formula, processing stages, chemical composition, and lipid profile of alheiras, focusing on its reformulation to enhance its lipid profile. Partial substitution of fat raw materials by gelled emulsion made with vegetables oils has resulted a technologically feasible strategy to improve the alheiras lipid profile while maintaining their characteristic properties.