Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages

NACAK B., Öztürk-Kerimoğlu B., Yıldız D., Çağındı Ö., Serdaroğlu M.

Meat Science, vol.176, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 176
  • Publication Date: 2021
  • Doi Number: 10.1016/j.meatsci.2021.108464
  • Journal Name: Meat Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Index Islamicus, MEDLINE, Veterinary Science Database
  • Keywords: Emulsified sausage, Gelled emulsion, Healthier meat products, Linseed oil, Peanut oil
  • Uşak University Affiliated: Yes

Abstract

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.