Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil.
Institute of Chemistry, University of Campinas, Campinas, Brazil.
Food Sci Technol Int. 2022 Jan;28(1):3-14. doi: 10.1177/1082013220980586. Epub 2021 Jan 17.
The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L* and lower values of a* compared to the control. Harder sausages were obtained by the addition of GE. Higher lipid oxidation rates were found with increasing amounts of GE in the reformulated products. In addition, the relaxation time was not affected by the reformulation. All samples were deemed acceptable by consumer tests. However, CATA (Check-all-that-apply) tests showed that Bolognas formulated with partial or total pork fat replaced with GE were described as rubbery, not very spicy and firm, appeared to be dry and opaque, and had an aftertaste. Chilled storage significantly affected the Thiobarbituric Acid Reactive Substances (TBARS) values and slightly affected the pH values, texture, color, and NMR data. An important result is that the panelists did not detect the oxidation results in relation to the TBARS values, and the addition of a GE with inulin as dietary fiber may be a good strategy to make Bologna sausage healthier.
研究了凝胶乳化剂（GE）作为动物脂肪替代品对博洛尼亚香肠在冷藏 60 天期间的营养、技术和感官特性的影响。添加了 GE 的样品脂肪减少了 31%。与对照组相比，添加 GE 的香肠具有更高的 L值和更低的 a值。添加 GE 会使香肠变得更硬。随着配方产品中 GE 含量的增加，脂质氧化速率增加。此外，松弛时间不受配方变化的影响。所有样品均通过消费者测试被认为是可接受的。然而，CATA（复选）测试表明，用部分或全部猪肉脂肪替代的博洛尼亚香肠被描述为有弹性、不太辣和坚硬，似乎干燥不透明，有回味。冷藏显著影响了硫代巴比妥酸反应物质（TBARS）值，略微影响了 pH 值、质地、颜色和 NMR 数据。一个重要的结果是，品尝小组成员没有检测到与 TBARS 值相关的氧化结果，并且添加含有菊粉的 GE 作为膳食纤维可能是使博洛尼亚香肠更健康的一种好策略。
