{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,29]],"date-time":"2026-01-29T14:03:28Z","timestamp":1769695408174,"version":"3.49.0"},"reference-count":83,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2023,11,28]],"date-time":"2023-11-28T00:00:00Z","timestamp":1701129600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Direcci\u00f3n de Investigaci\u00f3n y Desarrollo (DIDE)","award":["1596-CU-P-2016"],"award-info":[{"award-number":["1596-CU-P-2016"]}]},{"name":"Technical University of Ambato-Ecuador","award":["1596-CU-P-2016"],"award-info":[{"award-number":["1596-CU-P-2016"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and P\u00edllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.<\/jats:p>","DOI":"10.3390\/foods12234288","type":"journal-article","created":{"date-parts":[[2023,11,28]],"date-time":"2023-11-28T10:42:34Z","timestamp":1701168154000},"page":"4288","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador"],"prefix":"10.3390","volume":"12","author":[{"given":"Lander","family":"P\u00e9rez","sequence":"first","affiliation":[{"name":"International School of Doctorate, Sciences Doctorate, Universidad Nacional de Educaci\u00f3n a Distancia (UNED), E-28040 Madrid, Spain"},{"name":"G+ Biofood and Engineering Research Group, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y R\u00edo Payamino, Ambato 180206, Ecuador"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Rosa","family":"Pincay","sequence":"additional","affiliation":[{"name":"G+ Biofood and Engineering Research Group, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y R\u00edo Payamino, Ambato 180206, Ecuador"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8048-6386","authenticated-orcid":false,"given":"Diego","family":"Salazar","sequence":"additional","affiliation":[{"name":"G+ Biofood and Engineering Research Group, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y R\u00edo Payamino, Ambato 180206, Ecuador"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nelly","family":"Flores","sequence":"additional","affiliation":[{"name":"Research and Development Directorate, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y R\u00edo Payamino, Ambato 180206, Ecuador"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Consuelo","family":"Escolastico","sequence":"additional","affiliation":[{"name":"International School of Doctorate, Sciences Doctorate, Universidad Nacional de Educaci\u00f3n a Distancia (UNED), E-28040 Madrid, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,11,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Salazar, D., Arancibia, M., Calder\u00f3n, L., L\u00f3pez-Caballero, M.E., and Montero, M.P. (2021). Underutilized Green Banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages. Foods, 10.","DOI":"10.3390\/foods10051142"},{"key":"ref_2","unstructured":"Elias, M., Laranjo, M., Agulheiro-Santos, A.C., and Potes, M.E. (2020). Salt in the Earth, IntechOpen."},{"key":"ref_3","unstructured":"FAO (2020). Global Emergence of Infectious Diseases: Links with Wild Meat Consumption, Ecosystem Disruption, Habitat Degradation and Biodiversity Loss, FAO."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1590\/1678-457X.6417","article-title":"Fat reduction in the formulation of frankfurter sausages using inulin and pectin","volume":"35","year":"2015","journal-title":"Food Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1038\/s41574-020-0346-8","article-title":"Contribution of macronutrients to obesity: Implications for precision nutrition","volume":"16","author":"Ordovas","year":"2020","journal-title":"Nat. Rev. Endocrinol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1038\/s41574-021-00627-6","article-title":"The role of sugar-sweetened beverages in the global epidemics of obesity and chronic diseases","volume":"18","author":"Malik","year":"2022","journal-title":"Nat. Rev. Endocrinol."},{"key":"ref_7","first-page":"e14929","article-title":"Bamboo fiber improves the functional properties of reduced salt and phosphate-free Bologna sausage","volume":"44","author":"Paglarini","year":"2020","journal-title":"J. Offood Process. Preserv."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Salejda, A.M., Olender, K., Zieli\u0144ska-Dawidziak, M., Mazur, M., Szperlik, J., Miedzianka, J., Zawi\u015blak, I., Kolniak-Ostek, J., and Szmaja, A. (2022). Frankfurter-type sausage enriched with buckwheat by-product as a source of bioactive compounds. Foods, 11.","DOI":"10.3390\/foods11050674"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"3051","DOI":"10.1007\/s13197-020-04338-0","article-title":"Reduction of sodium additives in cooked sausages: Effect on physicochemical, sensory and microbiological characteristics","volume":"57","year":"2020","journal-title":"J. Food Sci. Technol."},{"key":"ref_10","unstructured":"Rees, J. (2020). Food Adulteration and Food Fraud, Reaktion Books."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Kim, T.-K., Yong, H.-I., Jung, S., Kim, H.-W., and Choi, Y.-S. (2021). Technologies for the production of meat products with a low sodium chloride content and improved quality characteristics\u2014A review. Foods, 10.","DOI":"10.3390\/foods10050957"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1177\/1082013219872677","article-title":"Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance","volume":"26","author":"Rodrigues","year":"2020","journal-title":"Food Sci. Technol. Int."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1097\/SGA.0000000000000615","article-title":"Healthy Food choices, physical activity, and Screening Reduce the Risk of colorectal cancer","volume":"45","author":"Morrow","year":"2022","journal-title":"Gastroenterol. Nurs."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"012085","DOI":"10.1088\/1755-1315\/333\/1\/012085","article-title":"A comparative study of fat replacers in cooked sausages","volume":"333","author":"Nasonova","year":"2019","journal-title":"IOP Conf. Ser. Earth. Environ. Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.cofs.2019.12.008","article-title":"Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products","volume":"33","author":"Patel","year":"2020","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Karwowska, M., Kononiuk, A.D., Borrajo, P., and Lorenzo, J.M. (2021). Comparative studies on the fatty acid profile and volatile compounds of fallow deer and beef fermented sausages without nitrite produced with the addition of acid whey. Appl. Sci., 11.","DOI":"10.3390\/app11031320"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"109052","DOI":"10.1016\/j.lwt.2020.109052","article-title":"Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages","volume":"122","author":"Munekata","year":"2020","journal-title":"LWT"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1643","DOI":"10.1016\/j.dsx.2019.03.033","article-title":"Trans fatty acids and lipid profile: A serious risk factor to cardiovascular disease, cancer and diabetes","volume":"13","author":"Islam","year":"2019","journal-title":"Diabetes Metab. Syndr."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Moreira, M.J., Garc\u00eda-D\u00edez, J., de Almeida, J.M.M.M., and Saraiva, C. (2021). Consumer knowledge about food labeling and fraud. Foods, 10.","DOI":"10.3390\/foods10051095"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"5586436","DOI":"10.1155\/2021\/5586436","article-title":"Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro","volume":"2021","author":"Pleadin","year":"2021","journal-title":"J. Food Qual."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.cofs.2020.06.003","article-title":"Novel strategy for developing healthy meat products replacing saturated fat with oleogels","volume":"40","author":"Lorenzo","year":"2021","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_22","unstructured":"AOAC (2005). Official Methods of Analysis, AOAC. [18th ed.]."},{"key":"ref_23","unstructured":"Canadian Food Inspection Agency (CFIA) (2023, September 10). Food Labelling for Industry. Available online: https:\/\/www.inspection.gc.ca\/food-label-requirements\/labelling\/industry\/nutrition-labelling\/elements-within-the-nutrition-facts-table\/eng\/1389206763218\/1389206811747?chap=1."},{"key":"ref_24","unstructured":"Food Drug Administration (FDA) (2023, September 10). Nutrition Labeling of Food. 21 CFR 101.9, Available online: https:\/\/www.ecfr.gov\/current\/title-21\/chapter-I\/subchapter-B\/part-101\/subpart-A\/section-101.9."},{"key":"ref_25","unstructured":"Bennett, R.W., and Monday, S.R. (2003). International Handbook of Foodborne Pathogens, CRC Press."},{"key":"ref_26","first-page":"1","article-title":"Precipitation titration: \u201cDetermination of chloride by the Mohr method\u201d","volume":"2","author":"Korkmaz","year":"2001","journal-title":"Methods"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"911","DOI":"10.1139\/y59-099","article-title":"A rapid method of total lipid extraction and purification","volume":"37","author":"Bligh","year":"1959","journal-title":"Can. J. Biochem. Physiol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"635","DOI":"10.1194\/jlr.D001065","article-title":"Preparation of fatty acid methyl esters for gas-liquid chromatography","volume":"51","author":"Ichihara","year":"2010","journal-title":"J. Lipid Res."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Orata, F. (2012). Derivatization Reactions and Reagents for Gas Chromatography Analysis, Intech.","DOI":"10.5772\/33098"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.jpba.2007.09.015","article-title":"Evaluation of five methods for derivatization and GC determination of a mixture of very long chain fatty acids (C24:0\u2013C36:0)","volume":"46","author":"Delange","year":"2008","journal-title":"J. Pharm. Biomed. Anal."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"538","DOI":"10.5713\/ajas.2004.538","article-title":"Product characteristics of comminuted sausages as affected by various fat and moisture combinations","volume":"17","author":"Chin","year":"2004","journal-title":"Asian-Australas. J. Anim. Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"305","DOI":"10.15446\/acag.v66n3.56695","article-title":"Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage","volume":"66","year":"2017","journal-title":"Acta Agron."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.meatsci.2016.06.001","article-title":"Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers","volume":"121","author":"Lorenzo","year":"2016","journal-title":"Meat Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"2662","DOI":"10.3382\/ps\/pez016","article-title":"Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer","volume":"98","author":"Choe","year":"2019","journal-title":"Poult. Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"2351","DOI":"10.1111\/1750-3841.14319","article-title":"Using a functional carrot powder ingredient to produce sausages with high levels of nutraceuticals","volume":"83","author":"Santacruz","year":"2018","journal-title":"J. Food Sci."},{"key":"ref_36","unstructured":"Ecuadorian Institue of Normalization (2012). Productos C\u00e1rnicos Crudos, Productos C\u00e1rnicos Curados-Madurados y Productos C\u00e1rnicos Precocidos-Cocidos, Ecuadorian Institue of Normalization."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"3303","DOI":"10.1007\/s13197-018-3265-0","article-title":"Chemical, physical and sensory properties of Vienna sausages formulated with a starfruit dietary fiber concentrate","volume":"55","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"892","DOI":"10.1016\/j.meatsci.2013.08.033","article-title":"Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees","volume":"96","author":"Choi","year":"2014","journal-title":"Meat Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1016\/j.meatsci.2012.11.038","article-title":"Healthier oils stabilized in konjac matrix as fat replacers in n\u22123 PUFA enriched frankfurters","volume":"93","author":"Cofrades","year":"2013","journal-title":"Meat Sci."},{"key":"ref_40","unstructured":"WHO (2003). Diet, Nutrition and the Prevention of Chronic Diseases, WHO."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Wang, Y., Han, J., Wang, D., Gao, F., Zhang, K., Tian, J., and Jin, Y. (2022). Research update on the impact of lactic acid bacteria on the substance metabolism, flavor, and quality characteristics of fermented meat products. Foods, 11.","DOI":"10.3390\/foods11142090"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Sallan, S., Y\u0131lmaz Oral, Z.F., and Kaya, M. (2023). A review on the role of lactic acid bacteria in the formation and reduction of volatile nitrosamines in fermented sausages. Foods, 12.","DOI":"10.3390\/foods12040702"},{"key":"ref_43","first-page":"67","article-title":"Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal","volume":"15","author":"Paudel","year":"2021","journal-title":"Afr. J. Food Sci."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"3","DOI":"10.4067\/S0718-07642013000200002","article-title":"Caracterizaci\u00f3n de Propiedades Qu\u00edmicas y Fisicoqu\u00edmicas de Chorizos Comercializados en la Zona Centro de M\u00e9xico","volume":"24","author":"Totosaus","year":"2013","journal-title":"Inf. Tecnol."},{"key":"ref_45","first-page":"73","article-title":"Assessment of chemical, physico-chemical and sensorial properties of frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts","volume":"70","author":"Camou","year":"2021","journal-title":"Proceedings"},{"key":"ref_46","first-page":"36","article-title":"Composition, characterization and atherogenic potential of oils, fats and other by products produced or marketed in Costa Rica","volume":"47","year":"2005","journal-title":"Acta Med. Costarric"},{"key":"ref_47","unstructured":"International Commission on Microbiological Specifications for Foods (1996). Microorganisms in Foods 5: Characteristics of Microbial Pathogens, Springer Science & Business Media."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"358","DOI":"10.22271\/chemi.2020.v8.i2f.8794","article-title":"Food safety and hygiene: A review","volume":"8","author":"Kamboj","year":"2020","journal-title":"Int. J. Chem. Stud."},{"key":"ref_49","unstructured":"FDA (2023). Food Additives Permitted for Direct Addition to Food for Human Consumption."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1007\/s11947-021-02744-6","article-title":"New strategies for the total\/partial replacement of conventional sodium nitrite in meat products: A review","volume":"15","author":"Stoica","year":"2022","journal-title":"Food. Bioproc. Tech."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Yang, X., Sebranek, J.G., Luo, X., Zhang, W., Zhang, M., Xu, B., Zhang, Y., and Liang, R. (2021). Effects of calcium salts on the physicochemical quality of cured beef sausages during manufacturing and storage: A potential calcium application for sausages with alginate casings. Foods, 10.","DOI":"10.3390\/foods10112783"},{"key":"ref_52","unstructured":"P\u00e9rez-Alvarez, J.A., and Fern\u00e1ndez-L\u00f3pez, J. (2009). Color Characteristics of Meat and Poultry Processing, CRC Press."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1016\/S0309-1740(96)00129-5","article-title":"Colour parameters of Turkish-type fermented sausage during fermentation and ripening","volume":"45","year":"1997","journal-title":"Meat Sci."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Fadda, S., and Vignolo, G. (2014). Central and South American Products, Wiley.","DOI":"10.1002\/9781118522653.ch41"},{"key":"ref_55","first-page":"75","article-title":"The use of beetroot extract and extract powder in sausages as natural food colorant","volume":"17","year":"2020","journal-title":"Int. J. Food Eng."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"1558","DOI":"10.1007\/s11694-019-00071-1","article-title":"Effect of diverse binder materials and their addition levels on physico-chemical characteristics of sausages","volume":"13","author":"Jin","year":"2019","journal-title":"J. Food Meas. Charact."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"2218","DOI":"10.1007\/s11694-018-9838-9","article-title":"Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles","volume":"12","author":"Khatkar","year":"2018","journal-title":"J. Food Meas. Charact."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"2483","DOI":"10.1007\/s00217-022-04063-2","article-title":"The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages","volume":"248","author":"Noguerol","year":"2022","journal-title":"Eur. Food Res. Technol."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Ranucci, D., Roila, R., Andoni, E., Braconi, P., and Branciari, R. (2019). Punica granatum and Citrus spp. extract mix affects spoilage microorganisms growth rate in vacuum-packaged cooked sausages made from pork meat, emmer wheat (Triticum dicoccum Sch\u00fcbler), almond (Prunus dulcis Mill.) and hazelnut (Corylus avellana L.). Foods, 8.","DOI":"10.3390\/foods8120664"},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Fudali, A., Che\u0142mecka, I., Salejda, A.M., and Krasnowska, G. (2021). Microbiological safety and organoleptic quality of homogenized sausages manufactured with commercial functional additives. Appl. Sci., 11.","DOI":"10.3390\/app112411662"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1556\/066.2020.49.1.8","article-title":"Shelf life and quality of Bologna-type fat reduced turkey sausage","volume":"49","author":"Toxanbayeva","year":"2020","journal-title":"Acta Aliment."},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Cer\u00f3n-Guevara, M.I., Rangel-Vargas, E., Lorenzo, J.M., Berm\u00fadez, R., Pateiro, M., Rodr\u00edguez, J.A., S\u00e1nchez-Ortega, I., and Santos, E.M. (2020). Reduction of salt and fat in Frankfurter sausages by addition of Agaricus bisporus and Pleurotus ostreatus flour. Foods, 9.","DOI":"10.3390\/foods9060760"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.foodcont.2003.11.002","article-title":"Microbial profile of buffalo sausage during processing and storage","volume":"16","author":"Sachindra","year":"2005","journal-title":"Food Control"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"e118101119195","DOI":"10.33448\/rsd-v10i11.19195","article-title":"Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossor\u00f3, Rio Grande do Norte, Brazil","volume":"10","author":"Macedo","year":"2021","journal-title":"Res. Soc. Dev."},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"de Marco, I., Vogel, C., Morandin, G.C., Beilke, L., Valduga, N.Z., Zambiazi, E.T., Martinhago, J.V., and Schittler, L. (2018, January 5\u20139). Salsichas tipo hot dog: Perfil microbiol\u00f3gico, isolamento e caracteriza\u00e7\u00e3o de bact\u00e9rias \u00e1cido l\u00e1ticas (BAL) com potencial antagonista. Proceedings of the Revista do Congresso Sul Brasileiro de Engenharia de Alimentos, Guarapuava, Brazil.","DOI":"10.5965\/24473650412018149"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"7013","DOI":"10.1002\/fsn3.3625","article-title":"Street-vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of Ghana","volume":"11","author":"Nkekesi","year":"2023","journal-title":"Food Sci. Nutr."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.fshw.2017.12.003","article-title":"Assessment of the inhibitory effects of sodium nitrite, nisin, potassium sorbate, and sodium lactate on Staphylococcus aureus growth and staphylococcal enterotoxin A production in cooked pork sausage using a predictive growth model","volume":"7","author":"Lin","year":"2018","journal-title":"Food Sci. Hum. Wellness."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"130619","DOI":"10.1016\/j.foodchem.2021.130619","article-title":"Proximate, physico-chemical, functional and sensory properties of quinoa and amaranth flour AS potential binders in beef sausages","volume":"365","author":"Muchekeza","year":"2021","journal-title":"Food. Chem."},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Sam, F.E., Ma, T.-Z., Atuna, R.A., Salifu, R., Nubalanaan, B.-A., Amagloh, F.K., and Han, S.-Y. (2021). Physicochemical, oxidative stability and sensory properties of frankfurter-type sausage as influenced by the addition of carrot (Daucus carota) paste. Foods, 10.","DOI":"10.3390\/foods10123032"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"5497","DOI":"10.1002\/fsn3.1847","article-title":"The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage","volume":"8","author":"Zaini","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.meatsci.2011.11.011","article-title":"Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties","volume":"91","author":"Choi","year":"2012","journal-title":"Meat Sci"},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1016\/j.meatsci.2013.08.010","article-title":"Impact of grass\/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience","volume":"96","author":"McNeill","year":"2014","journal-title":"Meat Sci."},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Valenzuela, C.A., Baker, E.J., De Souza, C.O., Miles, E.A., and Calder, P.C. (2021). Differential effects of ruminant and industrial 18-carbon trans-monounsaturated fatty acids (trans vaccenic and elaidic) on the inflammatory responses of an endothelial cell line. Molecules, 26.","DOI":"10.3390\/molecules26195834"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"23","DOI":"10.54865\/mjas20101-2023b","article-title":"Chemical and fatty acid composition of poultry meat and pork fatback as a raw material for the production of frankfurters","volume":"10","author":"Belichovska","year":"2020","journal-title":"Maced. J. Anim. Sci."},{"key":"ref_75","first-page":"273","article-title":"Perfiles de \u00e1cidos grasos totales y libres en embutidos crudo-curados tradicionales de Galicia","volume":"55","author":"Franco","year":"2004","journal-title":"Grasas Aceites"},{"key":"ref_76","first-page":"30","article-title":"Importancia de los l\u00edpidos en el tratamiento nutricional de las patolog\u00edas de base inflamatoria","volume":"21","year":"2006","journal-title":"Nutr. Hosp."},{"key":"ref_77","doi-asserted-by":"crossref","unstructured":"Pipoyan, D., Stepanyan, S., Stepanyan, S., Beglaryan, M., Costantini, L., Molinari, R., and Merendino, N. (2021). The effect of trans fatty acids on human health: Regulation and consumption patterns. Foods, 10.","DOI":"10.3390\/foods10102452"},{"key":"ref_78","doi-asserted-by":"crossref","unstructured":"Tvrzicka, E., Kremmyda, L.S., Stankova, B., and Zak, A. (2011). Fatty Acids as Biocompounds: Their Role in Human Metabolism, Health and Disease\u2014A Review. Part 1: Classification, Dietary Sources and Biological Functions, Palacky University in Olomouc. Biomedical Papers of the Medical Faculty of Palacky University in Olomouc.","DOI":"10.5507\/bp.2011.038"},{"key":"ref_79","doi-asserted-by":"crossref","unstructured":"Chan, D.S., Lau, R., Aune, D., Vieira, R., Greenwood, D.C., Kampman, E., and Norat, T. (2011). Red and processed meat and colorectal cancer incidence: Meta-analysis of prospective studies. PLoS ONE, 6.","DOI":"10.1371\/journal.pone.0020456"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1016\/S0090-4295(01)01116-5","article-title":"Modulation of omega-3\/omega-6 polyunsaturated ratios with dietary fish oils in men with prostate cancer","volume":"58","author":"Aronson","year":"2001","journal-title":"Urology"},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1007\/s00003-019-01250-4","article-title":"Fatty acids, phytochemical composition and antioxidant potential of pearl millet oil","volume":"15","author":"Slama","year":"2020","journal-title":"J. Cons. Protect. Food Saf."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1051\/ocl\/2019046","article-title":"Omega-6 and omega-3 fatty acids: Endocannabinoids, genetics and obesity","volume":"27","author":"Simopoulos","year":"2020","journal-title":"Ocl"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.jfca.2006.01.004","article-title":"Fatty acid composition of Costa Rican foods including trans fatty acid content","volume":"20","author":"Baylin","year":"2007","journal-title":"J. Food Compos. Anal."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/23\/4288\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T21:32:02Z","timestamp":1760131922000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/23\/4288"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,11,28]]},"references-count":83,"journal-issue":{"issue":"23","published-online":{"date-parts":[[2023,12]]}},"alternative-id":["foods12234288"],"URL":"https:\/\/doi.org\/10.3390\/foods12234288","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,11,28]]}}}