Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein

Liu, Dengmei; Xu, Yao; Zeng, Xianming; Lv, Bowen; Zhang, Miao; Zhao, Di; Li, Chunbao

doi:10.1016/j.foodchem.2024.141149

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141149

|View full text |Cite

Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein

Dengmei Liu,

Yao Xu,

Xianming Zeng

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

Igenbayev,

Kakimov,

Mursalykova

et al. 2024

Foods

View full text Add to dashboard Cite

This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.37%) compared with the control sample (20.47% and 19.95%, respectively), accompanied by an increase in carbohydrates (2.56% vs. 1.65%). The fatty acid composition analysis revealed that the inclusion of oleogel significantly increased the content of polyunsaturated fatty acids (PUFAs) from 12.458% to 18.94%. Saturated fatty acids (SFAs), such as capric, lauric, myristic, and stearic acids, were markedly reduced, while the level of linoleic acid increased, indicating an improved and balanced fatty acid profile in the experimental patties. The moisture-binding capacity of the experimental sample was determined to be 75.54%, a 2.53% improvement over the control one. Microstructural analysis found no significant differences between the control and experimental samples, with no large oleogel particles visible. Overall, the substitution of pork fat with oleogel did not adversely affect key physicochemical properties, such as pH and moisture-binding capacity, or the structural integrity of the beef patties. These findings suggest that oleogel can be used effectively as a fat substitute in meat products, enhancing their nutritional profile without compromising quality.

show abstract

Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

Igenbayev,

Kakimov,

Mursalykova

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein

Cited by 1 publication

References 48 publications

Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

Contact Info

Product

Resources

About