A comparative study of fat replacers in cooked sausages

Насонова, В.В.; Tunieva, E.K.

doi:10.1088/1755-1315/333/1/012085

Cited by 10 publications

(8 citation statements)

References 18 publications

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“…The samples were grouped in the same quadrant of CIE*L*a*b* space based on their positive a* and b* values. The a* values (p < 0.05) showed a tendency towards the red color, probably attributable to the application of natural or artificial colorants [49], which are used to obtain homogeneous products and satisfy customers [14,33]. Regarding the b* values, the SFPL07 sample showed the most pronounced values (p < 0.05).…”

Section: Color Propertiesmentioning

confidence: 99%

“…Notably, the fat content poses a significant challenge in the reformulation of meat products because of its influence on flavor. Moreover, it is the most extensively studied component concerning its impact on public health [14]. In sausage production, fat plays an essential role in enhancing attributes such as juiciness, tenderness, and overall palatability [15].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador

Pérez,

Pincay,

Salazar

et al. 2023

Foods

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The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.

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Section: Color Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador

Pérez,

Pincay,

Salazar

et al. 2023

Foods

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“…Soy protein is mainly composed of 11S and 7S globulins . The use of soy protein as a protein component that allows the reduction of fat content in meat products led to improved consistency with reduced calories, increased stability of meat emulsions, firmer structure, and retarding of oxidation . On the basis of previous studies, soy proteins are a potential candidate to stabilize emulsions in different forms, from aggregates to microgels.…”

Section: Protein-based Agentsmentioning

confidence: 99%

Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review

Rezaee

Aïder

2022

ACS Food Sci. Technol.

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Because of the negative effects of animal fat on health, reducing fat content in foods has gained more attention in recent years. In this regard, gelling agents with specific structure−function relationships and properties showed high potential as animal fat replacements. This review highlights different types of nonanimal-based gelling agents from plants, bacteria, and seaweed, and the mechanism of their actions in the form of sol gel networks as stabilizers and emulsifiers to contribute to fat reduction in foods. They play their roles by increasing the viscosity and gel-like behavior, and by forming a stabilizing layer at the oil−water interface when used as an emulsion stabilizer. Moreover, some of the gelling agents have a synergistic gelation or stabilizing effect in combination with other compounds. Thus, as gelling agents show different properties under different conditions, choosing the type of gelling agents should be done according to many factors such as food processing parameters and product properties.

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“…Aslinah et al [ 45 ] used adzuki bean flour as a fat and corn flour replacer in meatballs due to its water-holding capacities. Soy protein has been also widely used when developing reduced fat meat products due to its gelling properties [ 46 , 47 ]. The type and quantity of the pulse utilised, as well as the type of product, will determine the overall effect on the product stability in terms of WHC.…”

Section: Meat Extendersmentioning

confidence: 99%

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Pintado

Delgado‐Pando

2020

Foods

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The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

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A comparative study of fat replacers in cooked sausages

Cited by 10 publications

References 18 publications

Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador

Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador

Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

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