Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

Abstract

BACKGROUND: A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4°C. RESULTS: A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores. CONCLUSION: These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage.

Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant ( Solanum melongena ) powder in different drying method and level during storage

“…There are various kinds of fat replacers in meat products, including carbohydrate-based, starch-based, cellulose-based, dietary fiberbased, hydrocolloid-based, and protein-based fat replacers (Chavan et al, 2016). De Souza Paglarini et al (2021) reported that the addition of emulsion gel as fat replacer in salt-reduced Bologna sausage improved the fatty acid compositions and lipid oxidation of sausages; however, it decreased the hardness of sausages. Özer (2019) reported that the addition of Jerusalem artichoke as fat replacer had effect in low-fat sausages.…”

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

“…Moreover, soybean oil presented also a favorable fatty acids profile, with high polyunsaturated fatty acids amounts (about 60%) and intermediate values of omega-3 fatty acids (5–11%) [ 44 ]. In addition to their composition, there are few studies that used soybean oil as fat replacers in meat products [ 44 , 45 , 46 ], which demonstrated its viability as animal fat replacer. Finally, canola oil presents high monounsaturated (mainly oleic acid; 60%) and polyunsaturated fatty acids amounts (36%), with intermediate α-linolenic acid contents (about 10%) [ 47 ].…”

Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

“…The findings of the present study are in agreement with those reported by several other researchers on effect of substituting fat with inulin on moisture levels in sausages ( Berizi et al, 2017 ; Glisic et al, 2019 ; Menegas et al, 2013 ; Özer, 2019 ). Furthermore, an inverse relationship between fat and moisture contents of sausages formulated with and without inulin was previously observed ( de Souza Paglarini et al, 2021 ; Keenan et al, 2014 ; Méndez-Zamora et al, 2015 ; Šojić et al, 2011 ).…”

“…From d 14 onward control sausages had higher redness values than inulin-added sausages (p<0.05). Recently, de Souza Paglarini et al (2021) observed lower redness values in inulin gel-incorporated Bologna sausages as opposed to control sausages.…”