Zampouni K, Filippou A, Papadimitriou K, Katsanidis E
Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124, Greece.
Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124, Greece.
Meat Sci. 2024 Feb;208:109392. doi: 10.1016/j.meatsci.2023.109392. Epub 2023 Nov 13.
Bigels prepared with olive oil oleogels admixed with κ-carrageenan or κ-carrageenan and gelatin hydrogels (BG1 and BG2, respectively) were characterized with respect to microstructure and textural properties and were used as pork backfat alternatives in semi-dry sausages. Stable oleogel-in-hydrogel type bigels were formed, with BG2 having higher hardness values. Control sausages (CF) were formulated with 20% pork backfat and sausage treatments B1F and B2F had 50% of the pork backfat substituted by BG1 and BG2 bigels, respectively. Moisture, water activity, texture, microbial counts, sensorial and nutritional attributes of the resulting sausages were assessed during fermentation and after pasteurization and storage. Substituted sausages had increased weight loss, moisture, and water activity. Color evaluation revealed that the treatments with bigels exhibited the same trend in color formation and no differences were recorded in L* and a* values of the sausages. Total viable counts and lactic acid bacteria populations were not affected by the addition of bigel systems. Regarding the texture parameters, B2F semi-dry sausages exhibited similar values of hardness and cohesiveness to CF. Sausages formulated with bigels exhibited a reduction in energy (20%), fat (27%), saturated fatty acids (30%) and cholesterol (∼6%) content. B2F sausages had similar liking scores with CF, and they did not show any undesirable sensory attributes. The results demonstrate that bigels are a promising fat alternative to manufacture semi-dry meat products with lower fat content and a better nutritional profile.
将含有κ-卡拉胶或κ-卡拉胶与明胶水凝胶混合的橄榄油油凝胶制备的双凝胶（分别为BG1和BG2）进行微观结构和质地特性表征，并用作半干香肠中猪背膘的替代品。形成了稳定的水凝胶包油凝胶型双凝胶，BG2具有更高的硬度值。对照香肠（CF）用20%的猪背膘配制，香肠处理B1F和B2F分别用BG1和BG2双凝胶替代50%的猪背膘。在发酵过程中以及巴氏杀菌和储存后，对所得香肠的水分、水分活度、质地、微生物计数、感官和营养属性进行评估。替代香肠的重量损失、水分和水分活度增加。颜色评估表明，用双凝胶处理的香肠在颜色形成上呈现相同趋势，香肠的L和a值没有差异。添加双凝胶体系对总活菌数和乳酸菌数量没有影响。关于质地参数，B2F半干香肠的硬度和内聚性值与CF相似。用双凝胶配制的香肠能量（20%）、脂肪（27%）、饱和脂肪酸（30%）和胆固醇（约6%）含量降低。B2F香肠与CF的喜好评分相似，且未显示出任何不良感官属性。结果表明，双凝胶是一种很有前景的脂肪替代品，可用于制造脂肪含量较低且营养成分更好的半干肉制品。
