Department of Food Engineering, School of Food Engineering, University of Campinas, Unicamp, 13083-862 Campinas, SP, Brazil.
Department of Food Technology, School of Food Engineering, University of Campinas, Unicamp, 13083-862 Campinas, SP, Brazil.
Meat Sci. 2021 Apr;174:108424. doi: 10.1016/j.meatsci.2020.108424. Epub 2020 Dec 30.
Bologna sausages were produced with 25, 50, 75 and 100% of their pork fat content replaced by monoglyceride based-oleogels prepared from conventional or high oleic sunflower oils. Physicochemical, technological, and sensory properties of Bologna sausages were evaluated. Emulsion stability was little affected by fat replacement. All treatments batters exhibited characteristic rheological properties of gels (G' > G″). Overall, the addition of oleogel as a fat substitute made the sausages lighter and a small increase in hardness was observed in the sausages with total fat replacement by oleogels. The sliceability was affected by the reformulation and a higher number of slices were obtained in samples with oleogels in relation to the control. These results were associated to the product structure that became more compact as the amount of pork fat was reduced. However, all samples showed good acceptance by the consumers and no significant difference was observed between treatments. The results showed that monostearate-based oleogel can be a potential fat replacer with higher amount of unsaturated fatty acids to be used in meat products, but retaining the desired characteristics of the traditional products.
博洛尼亚香肠的猪肉脂肪含量分别用 25%、50%、75%和 100%的单甘酯基油凝胶替代物替代，这些油凝胶是由常规或高油酸葵花籽油制成的。评估了博洛尼亚香肠的物理化学、技术和感官特性。脂肪替代对乳化稳定性影响不大。所有处理的面糊都表现出凝胶的特征流变特性（G' > G″）。总的来说，添加油凝胶作为脂肪替代品使香肠更轻，并且在完全用油凝胶替代脂肪的香肠中观察到硬度略有增加。切片性受到配方的影响，与对照相比，油凝胶样品中获得的切片数量更多。这些结果与产品结构有关，随着猪肉脂肪含量的减少，产品结构变得更加紧凑。然而，所有样品都受到消费者的好评，处理之间没有观察到显著差异。结果表明，基于硬脂酸单酯的油凝胶可以作为一种潜在的脂肪替代物，用于肉类产品，其中含有更高比例的不饱和脂肪酸，同时保留传统产品的理想特性。
