Peanut And Linseed Oil Emulsion Gels As Potential Fat Replacer In Emulsified Sausages
| Autor: | Berker Nacak, Dilay Yıldız, Meltem Serdaroğlu, Burcu Öztürk-Kerimoğlu, Özlem Çağındı |
|---|---|
| Přispěvatelé: | Ege Üniversitesi |
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Food Handling Gelled emulsion Color Emulsified sausage 0404 agricultural biotechnology food Linseed oil Peanut oil Healthier meat products Animals Cooking Food science Total fat Fat Substitutes Chemistry Fatty Acids 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Meat Products Emulsion Energy density Cattle Emulsions Food Science |
| Popis: | The study aimed to highlight the utilization of gelled emulsion (GE) systems containing peanut and linseed oils to replace beef fat partially or completely in emulsified sausages. Total fat content was reduced by up to 40% and energy content was lowered by up to 27% in reformulated products. Saturated fatty acids and cholesterol were successfully decreased while noticeable increments were provided in mono and poly-unsaturated fatty acids in sausages containing GE. Moreover, the reformulation procedure presented a good potential for increasing n-3 content, while lowering atherogenicity index, thrombogenicity index, and n-6/n-3 ratios. Although the incorporated GE resulted in color and texture alterations, it was effective to improve the technological attributes in terms of emulsion stability and cooking behaviors. in GE added samples, oxidative stability of final products decreased; however sensory features were acceptable. Overall results pointed out that GE systems could be successfully conveyed to emulsified sausage formulations to ensure a healthier lipid profile with good technological and sensory quality. Scientific and Technological Research Council of Turkey (TUBITAK) of TOVAG-1001 ProgramTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [116-O-506]; Ege University Scientific Research Projects CoordinationEge University [20131] The authors are thankful to the financial support of the Scientific and Technological Research Council of Turkey (TUBITAK) under project number 116-O-506 of TOVAG-1001 Program, as well as Ege University Scientific Research Projects Coordination under project number 20131. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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