Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages.

Autor: da Silva SL; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Amaral JT; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Ribeiro M; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Sebastião EE; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Vargas C; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., de Lima Franzen F; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Schneider G; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain., Fries LLM; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Cichoski AJ; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Campagnol PCB; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address: paulo.campagnol@ufsm.br.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2019 Mar; Vol. 149, pp. 141-148. Date of Electronic Publication: 2018 Nov 28.
DOI: 10.1016/j.meatsci.2018.11.020
Abstrakt: Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). The technological, nutritional, oxidative, and sensory properties were evaluated. Emulsion stability increased and cooking loss decreased with increasing the pork back fat replacement by oleogel. The reformulation increased the proportion of oleic acid within the lipid fraction by up to 20% and decreased the proportion of linoleic acid by up to 10%, with no changes in the oxidative stability. The acceptance and the sensory profile of the samples were not affected by the substitution of up to 50% of pork back fat by oleogel. Thus, the results showed that it is possible to produce Bologna-type sausages with reduced fat (~16% fat, ~29% reduction), cholesterol (40 mg, ~10% reduction), and energy value (~210 kcal/100 g, ~21% reduction) and with healthier lipid profile using oleogel from HOSO.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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