Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami.

The suitability of backfat high in polyunsaturated fatty acids (PUFA) for salami manufacture was assessed. Eighty pigs (barrows and gilts) were fed four diets, containing 21, 25, 28 and 28 g PUFA/kg feed, originating mainly from soybeans and/or soybean oil in the first three diets and from linseed in the fourth. Salami was prepared with backfat from these pigs, according to gender and dietary treatment. Samples were taken throughout the ripening. The taste panel rejected the two high PUFA (diet 3 and 4) levels; moreover fishy off-flavours were detected for dietary treatment four. Twenty-five grams PUFA/kg feed, corresponding with 23% PUFA in backfat or 15% PUFA in salami, results in acceptable taste, if linoleic acid is the predominant PUFA. However, all PUFA levels resulted in salamis too soft to be commercialized, as evidenced by a fatty film on the salami slicing machine.