Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation.
This paper examines the effect of emulsion gels (EG) prepared with chia (CEG) and oats (OEG) used as animal fat replacers in reduced-fat fresh sausages (longaniza) (LRF) during chilled storage. Reduced-fat samples were reformulated with CEG and OEG, (LRF/CEG and LRF/OEG respectively). Normal (LNF/P) and reduced-fat (LRF/P) (all-pork-fat) sausages were used as controls. Nutritional composition and microbiological, technological and sensory characteristics of sausages were evaluated. The presence of an EG affected (P<0.05) the concentrations of some minerals and amino acids in sausages. CEG improved MUFA and PUFA contents. Cooking loss was lower (P<0.05) in LRF/CEG and LRF/OEG than in the controls. Of all the reduced-fat samples, Kramer shear force values (KSF) were highest (P<0.05) in the ones containing an EG. KSF generally increased (P<0.05) over storage in all samples. The microbial count was significantly affected by the use of CEG. Sensory properties were affected by the incorporation of an EG, but all sausages were judged acceptable.
['Pintado|T|T|', 'Herrero|A M|AM|', 'Jiménez-Colmenero|F|F|', 'Pasqualin Cavalheiro|C|C|', 'Ruiz-Capillas|C|C|']
D000818:Animals D018554:Avena D004655:Emulsions D019358:Fat Substitutes D005227:Fatty Acids D005511:Food Handling D005516:Food Microbiology D005782:Gels D006801:Humans D008461:Meat Products D000069463:Olive Oil D027544:Salvia D012639:Seeds D013552:Swine D013649:Taste
Chia Oat Emulsion gel Fresh sausage Nutritional composition Technological properties