Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties

Abstract

The objective of this research was to investigate the inclusion of pre‐emulsified linseed oil as animal fat replacement on physicochemical properties and microstructure of sheep sausage. Control (0%) and formulations with 10, 20, 30, and 40% pre‐emulsified linseed oil were elaborated. Chemical composition was affected by the partial replacement of animal fat by linseed oil, since the sausages prepared with 40% linseed oil showed the highest protein and ash content. In addition, these sausages presented the highest a* and b* values, WHC, and emulsion stability. As the levels of linseed oil increased, there was also an increase in shear force and lipid oxidation of cooked sausages. On the contrary, as the oil concentrations increased, the morphology has become more compact, indicating a good interaction of the oil emulsion with the other components. Thus, it is suggested the development of sheep meat sausages with 40% linseed oil to replace animal fat. Practical applications Consumers are becoming more and more aware of the link between diet and health. In this regard, reformulated meat products constitute an excellent opportunity for the meat industry, to improve the quality and image of meat and put in the market a product with health beneficial properties. Therefore, the use of pre‐emulsified linseed oil as animal fat replacer is a viable strategy, which allows to increase the competitiveness of the sector and meet the demands of consumers. With this in mind, the present study clearly and coherently explains the application of this oil in a highly consumed product (sausage) as well as its benefits.

Future trends of processed meat products concerning perceived healthiness: A review

“…Soy protein is commercially available as soy protein isolates or concentrates and widely used in food products due to an excellent nutritional value with desired functions as a gelling agent. Many studies (de Souza Paglarini, de Figueiredo Furtado, Honório, et al., 2019; Utama et al., 2019; Lima et al., 2021; Wirkowska‐Wojdyła et al., 2021) used soy protein in emulsion formulations, which led to an improved gel network and enhanced cooking yield of the final products. Carrageenan is an algal‐based polysaccharide that affects the syneresis and hardness of emulsions.…”

“…Besides enhancing fatty acid composition, hydrogelled emulsions also improved cooking yield, oxidative stability, and sensory properties (few exceptions of full fat replacements) of the reformulated products. Recently, various studies (dos Santos et al., 2020; Lima et al., 2021; Pintado & Cofrades, 2020; Pereira et al., 2020; Kim et al., 2020; de Carvalho, Munekata, de Oliveira, et al., 2020; Shin et al., 2020; Vargas‐Ramella, Munekata, et al., 2020; Kim et al., 2021; Câmara et al., 2021; de Souto et al., 2021; Pintado et al., 2021; Bellucci et al., 2021; Öztürk‐Kerimoğlu, Kavuşan, et al., 2021; Kumar et al., 2021; Zhu et al., 2021) discussed the successful improvement in the nutritional profile of processed meat products (i.e., bologna sausages, frankfurters, fresh sausages, fermented sausages, betters, pâté) using hydrogel emulsions to replace animal fat with different plant‐based oils. However, few studies showed negative impact on textural parameters, especially because of full fat replacements.…”

“…However, TBARS values, color, and rancid flavor increased compared to sausages with beef fat. In another study, sheep meat sausages reformulated with 40% pre‐emulsified linseed oil had higher water holding capacity, emulsion stability, color values ( a * and b *), ash content, and protein content (Lima et al., 2021). However, lipid oxidation and shear force were increased after cooking.…”

Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil

“…The modified sausages have a high protein content, low lipid value, high water retention capacity, and better emulsion stability, technological characteristics desired for this type of product, both by the consumer and the food industry (Garcia-Santos et al, 2019). The lipid reformulation process did not affect oxidation rates, indicating that sheep sausage can be produced with pre-emulsified linseed oil up to a concentration of 40% without this process causing any deleterious effects on the physicochemical aspect and the quality of the final product (Lima et al, 2021). In this context, aspects related to the changes in these products during the storage period are of great interest for investigating quality.…”

“…Pre-emulsified linseed oil to replace animal fat in sheep meat sausages promoted specific characteristics for emulsion systems in the microstructure, resulting in more compact and firm sausages (Lima et al, 2021). The modified sausages have a high protein content, low lipid value, high water retention capacity, and better emulsion stability, technological characteristics desired for this type of product, both by the consumer and the food industry (Garcia-Santos et al, 2019).…”