Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
نویسندگان
چکیده
The expansion of the assortment low-saturated-fat sausages is a trend in healthy eating, and use alternative ways to reduce their saturated fat content required. This study aimed partially substitute pork with 7% 10% oleogel, obtained by structuring sunflower oil two-component mixture monoglyceride beeswax, recipe for semi-smoked sausage. physicochemical characteristics were evaluated, fatty acid profile sensory properties analyzed. In samples where was replaced oleogel at 10%, there decrease acids (SFA) 35% 38%, respectively. addition significantly reduced stearic palmitic acid, increased linoleic improved profile. microstructure showed more homogeneous structure lower large lipid granules as amount added increased. analysis that did not deteriorate organoleptic properties. Therefore, partial substitution can be recommended produce
منابع مشابه
Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12%...
متن کاملProperties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials
This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-re...
متن کاملEffects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Applied sciences
سال: 2023
ISSN: ['2076-3417']
DOI: https://doi.org/10.3390/app13095312