Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion

Author(s)

Ferro, Ana Caroline ^[1] ; Paglarini, Camila de Souza ^[2] ; Rodrigues Pollonio, Marise A. ^[2] ; Cunha, Rosiane Lopes ^[1]

Affiliation

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

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

• Document type: Journal article
• Source: MEAT SCIENCE; v. 174, APR 2021.
• Web of Science Citations: 0

Abstract

Bologna sausages were produced with 25, 50, 75 and 100% of their pork fat content replaced by monoglyceride based-oleogels prepared from conventional or high oleic sunflower oils. Physicochemical, technological, and sensory properties of Bologna sausages were evaluated. Emulsion stability was little affected by fat replacement. All treatments batters exhibited characteristic rheological properties of gels (G' > G `'). Overall, the addition of oleogel as a fat substitute made the sausages lighter and a small increase in hardness was observed in the sausages with total fat replacement by oleogels. The sliceability was affected by the reformulation and a higher number of slices were obtained in samples with oleogels in relation to the control. These results were associated to the product structure that became more compact as the amount of pork fat was reduced. However, all samples showed good acceptance by the consumers and no significant difference was observed between treatments. The results showed that monostearate-based oleogel can be a potential fat replacer with higher amount of unsaturated fatty acids to be used in meat products, but retaining the desired characteristics of the traditional products. (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