Functional emulsion gels as pork back fat replacers in Bologna sausage

Author(s)

Paglarini, Camila de Souza ^[1] ; Furtado, Guilherme de Figueiredo ^[2] ; Honorio, Alice Raissa ^[1] ; Mokarze, Leticia ^[1] ; da Silva Vidal, Vitor Andre ^[1] ; Badan Ribeiro, Ana Paula ^[1] ; Cunha, Rosiane Lopes ^[2] ; Rodrigues Pollonio, Marise Aparecida ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, UNICAMP, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, UNICAMP, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: FOOD STRUCTURE-NETHERLANDS; v. 20, APR 2019.
• Web of Science Citations: 3

Abstract

Emulsion gels (EG) prepared with soybean oil, functional ingredients, stabilizers, and/or gelling agents (chia flour and/or soy protein isolate, inulin, carrageenan, sodium caseinate, and sodium tripolyphosphate) were analyzed and used to replace 50 and 100% of pork back fat (PBF) in Bologna sausage. Emulsion gels were characterized with respect to color, pH, and rheological behavior (G' and G `'), and the results were compared with the PBF data as a control. Nutritional, technological, and microstructural characteristics of Bologna sausages were evaluated. Two formulations with only PBF (20% and 10%) were prepared as controls. Emulsion gel formulated with chia flour presented the same lightness as PBF. Sausages containing EG (14%) or a mix of EG and PBF (14% and 10%, respectively) presented a higher amount of polyunsaturated fatty acids, increased the omega 3 content, and reduced saturated fat up to 41%. Emulsion gel addition affected the color of sausages, increasing L{*} and reducing a{*}. A more homogeneous batter and a compact structure were observed when EG was added compared to the control product. Regarding texture properties, the Bologna sausages containing partial replacement of pork back fat showed greater hardness, chewiness, and shear force (p < 0.05). When EG was used in combination with pork back fat, products similar to the control formulation were obtained, especially in terms of texture and rheological properties, but with an enhanced fatty acid profile. (AU)

• FAPESP's process: 16/19967-7 - Developing functional emulsion gels for application in low fat low sodium bologna sausage
• Grantee: Marise Aparecida Rodrigues Pollonio
• Support Opportunities: Regular Research Grants