3.2.3. Energy Value

Normal fat samples exhibited the highest energy values in both raw and cooked samples. However, as a consequence of culinary treatment, the energy value in these samples (P-NF) decreased by about 40%, from 325 to 195 Kcal/100 g of product. This is due to the decreased fat content as a consequence of cooking. All raw reduced-fat samples (R-RF, C-RF and O-RF) exhibited energy values between 140 and 160 Kcal/100 g product which changed very little after grilling (approximately 130–140 Kcal/100 g of product).

#### 3.2.4. Overall Nutritional Value: Nutrition and Health Claims

The initial contact that consumers have with food products is typically through their label. Hence, labels are important in creating consumer expectations. Products whose labels feature nutritional and health claims could improve consumer perception. These claims are made based on product composition at the time of purchase. Therefore, it is important to note that labels on raw reduced-fat longanizas, mainly those made with EGs, are allowed nutritional and health claims (Figure 3) under European legislation [18,19]. However, Article 10 of Regulation (EC) No 1924/2006, which lays down specific conditions for the permitted use of authorized health claims, considers it necessary and important to communicate the way the food is consumed, for example, after being cooked. In other words, consumers must be fully informed with regard to health claims made. Considering that cooking has an impact on the composition of longanizas, it stands to reason that analyses should be performed to ensure that these nutritional and health claims also apply to the cooked product. That is precisely why we have analyzed the impact that grilling has on the nutritional and health claims made with respect to raw longanizas. It is worth noting that this culinary procedure (grilling) had little or no e ffect on nutritional and health claims (Figure 3). Di fferences between raw and cooked products were only found in some samples with regard to "reduced fat" and "energy reduced" nutritional claims (Figure 3). Specifically, samples containing chia EG (C-RF) could not be labeled as "reduced fat" or "energy reduced" products after grilling on an electric pan, possibly due to the lower fat loss. Nevertheless, this could be a positive characteristic insofar as these samples maintain high ALA levels which benefit consumers [33].

**Figure 3.** Nutritional and health claims of raw (left) and grilled cooked (right) longanizas. For samples denominations, see Figure 1; ALA: α-linolenic fatty acid.
