**5. Conclusions**

Linseed oleogel was successfully inserted into frankfurters in order to replace the pork backfat. The FA profile improved with the use of oleogels, the values of SFA content and the *n*-6/*n*-3 ratio

reduced significantly, and the cholesterol amount also decreased significantly in the sausages with linseed oleogel. These healthier newly emerging meat products are being screened in the meat industry. However, other sensory parameters could not be substantially improved, such as color, which increased the yellowness with linseed oleogel. Moreover, cohesiveness, gumminess, and chewiness presented higher values in this new product. More research is needed to enhance the sensory properties and lipid oxidation in precooked products with linseed oleogels.

**Author Contributions:** D.F., M.A.C., L.M.P., A.A.V., C.Z., and J.M.L. conceived the idea and participated with all authors in drafting the manuscript. A.J.M, M.L.P., and L.P. elaborated the samples and analyzed it. They also participated in the data interpretation, review, and editing of the manuscript.

**Funding:** Artur Martins is the recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020—Programa Operacional Regional do Norte. Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).

**Conflicts of Interest:** The authors declare no conflict of interest.
