Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil.
Institute of Chemistry, University of Campinas, Campinas, Brazil.
J Sci Food Agric. 2021 Jan 30;101(2):505-517. doi: 10.1002/jsfa.10659. Epub 2020 Aug 18.
A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.
A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.
These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry.
一种含有菊粉、大豆分离蛋白和大豆油的高纤维乳状凝胶（EG）被用作含有机械去骨鸡肉、猪肉和猪背脂的低盐低脂博洛尼亚香肠中的动物脂肪替代品。在 4°C 下评估了 60 天的工艺和微生物特性。
在重新配方的产品中，脂肪和钠的含量分别减少了 11%至 34%和 35%至 45%。在含有 EG 的配方中，纤维含量和多不饱和脂肪酸增加。与对照处理相比，EG 对博洛尼亚香肠的 L*（亮度）值有增加作用，a*（红度/绿色度）值有降低作用。香肠的微观结构特性显示出具有 EG 的更密集的网络。添加 EG 的香肠具有更柔软、更有弹性、更粘和更有弹性的特性，并且脂质氧化强度更高（P<0.05）。核磁共振（NMR）数据表明，EG 的存在恢复了由于脂肪和盐的减少而削弱的基质。感官评价表明，EG 的加入可获得可接受的分数。
这些结果表明，基于菊粉的 EG 是开发更健康肉类产品的潜在脂肪替代品，具有更好的脂肪酸组成且在冷藏储存条件下稳定。 © 2020 英国化学学会。
