Effect of functional ingredients and vegetable oils on the technological properties and microstructure of emulsified cooked sausages

The aim of this study was to investigate the effect incorporation vegetable oils (chia, milk thistle and pumpkin seed oils) non-meat functional ingredients, such as quinoa flour or potato starch, into manufacture emulsified cooked sausages with reduced animal fat content. samples were evaluated respect texture properties, emulsion stability, colour microstructural characteristics reformulated meat products. formulated found have better stability lower hardness, gumminess adhesiveness values according results TPA analysis. Furthermore, higher L* b* а* measured in these compared analogical prepared starch. oil led highest a* lowest h (C) values, whereas containing characterised by increased yellow spectrum lightness all studied. SEM images addition exhibited a more uniform distribution individual components restructured compact protein network, unlike made which had rougher less organised morphological structure.