Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

Author(s)

Paglarini, Camila de Souza ^[1] ; Vidal, Vitor Andre Silva ^[1] ; Ozaki, Maristela Midori ^[1] ; Ribeiro, Ana Paula Badan ^[1] ; Bernardinelli, Oigres Daniel ^[2] ; Camara, Ana Karoline Ferreira Ignacio ^[1] ; Herrero, Ana M. ^[3] ; Ruiz-Capillas, Claudia ^[3] ; Sabadini, Edvaldo ^[2] ; Pollonio, Marise Aparecida Rodrigues ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, Campinas - Brazil

^[2] Univ Estadual Campinas, Inst Chem, Campinas - Brazil

^[3] CSIC, Inst Food Sci Technol & Nutr ICTAN, Madrid - Spain

• Document type: Journal article
• Source: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. 28, n. 1, p. 3-14, JAN 2022.
• Web of Science Citations: 0

Abstract

The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L{*} and lower values of a{*} compared to the control. Harder sausages were obtained by the addition of GE. Higher lipid oxidation rates were found with increasing amounts of GE in the reformulated products. In addition, the relaxation time was not affected by the reformulation. All samples were deemed acceptable by consumer tests. However, CATA (Check-all-that-apply) tests showed that Bolognas formulated with partial or total pork fat replaced with GE were described as rubbery, not very spicy and firm, appeared to be dry and opaque, and had an aftertaste. Chilled storage significantly affected the Thiobarbituric Acid Reactive Substances (TBARS) values and slightly affected the pH values, texture, color, and NMR data. An important result is that the panelists did not detect the oxidation results in relation to the TBARS values, and the addition of a GE with inulin as dietary fiber may be a good strategy to make Bologna sausage healthier. (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