Department of Animal Science, Iowa State University, Ames, IA 50011-1001, USA.
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011-1057, USA.
Meat Sci. 2022 Dec;194:108984. doi: 10.1016/j.meatsci.2022.108984. Epub 2022 Sep 17.
Four biphasic gels (BPG) were developed and tested as pork fat replacers in coarse-ground fully-cooked sausages. An oleogel (OG) phase (92.5% high-oleic soybean oil, 7.5% rice bran wax) and one of two hydrogel (HG) phases (water and 7% or 8% gelatin) were combined in 7:3 or 6:4 OG:HG ratios, for a total of four test formulations. Control sausages were formulated to 27.5% fat and stored at 0-2 °C for 98 d. BPGs allowed for fat reductions of up to 26%. Visually, all BPGs resembled pork fat. There were no differences in external L* and a* but, internally, controls were darker and redder. Except for one control, there were no differences in Texture Profile Analysis (TPA) hardness, cohesiveness, springiness, and chewiness. Warner-Bratzler Shear (WBS) force was highest in 6:4 samples, which were also highest in Sensory First Bite Firmness and lowest in Smoked Sausage Aroma and Smoked Sausage Flavor. TBARS values remained steady, with no rancid flavors detected by the sensory panel.
四种双相凝胶（BPG）被开发并测试为粗磨全熟香肠中的猪肉脂肪替代品。一种油凝胶（OG）相（92.5%高油酸大豆油，7.5%米糠蜡）和两种水凝胶（HG）相之一（水和 7%或 8%明胶）以 7:3 或 6:4 的 OG:HG 比例组合，共测试了四种配方。对照香肠的配方脂肪含量为 27.5%，在 0-2°C 下储存 98 天。BPG 允许脂肪减少高达 26%。从外观上看，所有 BPG 都类似于猪肉脂肪。外部 L和 a没有差异，但内部，对照香肠颜色更深更红。除了一个对照，质地剖面分析（TPA）硬度、内聚性、弹性和咀嚼性没有差异。在 6:4 样品中，华纳-布拉泽剪切（WBS）力最高，在感官初次咬合力和烟熏香肠香气和烟熏香肠风味方面也最低。TBARS 值保持稳定，感官小组没有检测到腐臭的味道。
