Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage

Chaijan, Manat; Cheong, Ling‐Zhi; Panpipat, Worawan

doi:10.1371/journal.pone.0250512

Cited by 10 publications

(2 citation statements)

References 46 publications

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“…On the other hand, hardness, adhesiveness, and chewiness were significantly different among sausages with different content of fat. Previous studies found a high correlation between fat level and hardness, and products obtained with low‐fat formulation were softer than high fat formulation while the protein content were held constant (Chaijan et al., 2021; Poyato et al., 2014). In the present study, hardness of sausage H was significantly higher than sausage L. This was probably because the addition of water exists between the myofibrils as free water.…”

Section: Resultsmentioning

confidence: 97%

Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage

Zhang

Chen

et al. 2022

Food Processing Preservation

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The objective of this study was to prepare a gel-in-oil-in-water emulsion which was utilized to produce a new type of reduced fat emulsified sausage. The composition, energy value, and microstructure of high-fat (~20 wt%), low-fat sausages (~12 wt%) with double emulsions (20 wt%) or excess water (8 wt%) were evaluated. Resultsshowed sausage containing double emulsions with an average particle size of ~5.5 μm had lowest energy value, lowest fat content, and highest moisture content (p < .05) among three samples. Although cooking loss was slightly higher than that of high-fat sausage, compression loss (p > .05) was similar. Textural characteristics were similar to high-fat sausage except for hardness which was slightly lower by ~2.5 N. Also, confocal laser scanning microscopy images indicated droplets of double emulsions could be fully wrapped by ground meat. Overall, double emulsions with solidified internal water phase could be used as a potential fat replacer in sausage products. Novelty impact statement:a. Double emulsions with solidified internal water phase were used as fat replacer.b. Fat replacer was used to improve the texture of low-fat emulsified sausage.c. An effective solution to reduce fat by ~40% in emulsified sausage was proposed.

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Section: Resultsmentioning

confidence: 97%

Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage

Zhang

Chen

et al. 2022

Food Processing Preservation

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“…Numerous recent studies have reported the development of emulsion gels and the properties of their dispersed and continuous phases. These studies include an investigation of sausages prepared by substituting pork back fat with emulsion gels [5] and the production of a low-fat mayonnaise using emulsion gels [6]. However, research efforts have tended to focus primarily on O/W emulsion gels, whereas waterin-oil (W/O) emulsion gels have received comparatively limited attention [7,8].…”

Section: Introductionmentioning

confidence: 99%

Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties

Jeong,

Huh,

et al. 2023

Gels

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Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet to be developed. In this study, water-in-oil (W/O) emulsion gels were structured with water, peanut sprout oil (PSO), sorbitan monostearate (SMS), and candelilla wax (CW) in different ratios, and their potential as shortening substitutes in muffins was evaluated on physicochemical and sensory properties. PSO comprised 67% unsaturated fatty acids and had higher phospholipid (17.97%) and resveratrol (15.95 µg/L) contents and antioxidant activity (71.52%) compared to peanut oil. The PSO emulsion gels were physically structured without changing their chemical compositions. The SMS and CW ratios were found to have a significant influence on the textural properties, solid fat content, rheology, and crystallization of the emulsion gels. The viscoelastic properties of the emulsion gels showed a higher storage modulus than loss modulus and increased with increasing gelator content. Muffins prepared with emulsion gels were characterized by a harder texture and larger pore size, while in the case of muffins mixed with a ratio of 25% SMS and 75% CW, there was no significant difference in overall preference of sensory evaluation compared to shortening muffins. Thus, these findings reveal the potential utility of PSO as a fat substitute and indicate that W/O emulsion gels are suitable for producing muffins without a loss of quality.

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Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters

İncili,

Akgöl,

Karatepe

et al. 2023

Probiotics & Antimicro. Prot.

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Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage

Cited by 10 publications

References 46 publications

Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage

Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage

Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties

Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters

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