Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage

Abstract

In the study, the oleogel developed by lecithin/sorbitol monostearate (SMS) with canola oil was prepared and used as lamb fat replacer (0, 25, 50, 75, and 100%) for lamb sausage. Lecithin/SMS-canola oil oleogel decreased the cooking loss, hardness, springiness, chewiness and resilience of sausage, without affecting the cohesiveness. The ratio of unsaturated to saturated fatty acid increased from 1.12 to 3.38 as the replacement increased from 0 to 100%, presenting a health implication. The sensory scores showed no significant difference when the replacement was lower than 50%. The TBARS values of treatment groups were significantly lower than the control after 24 d storage, indicating the retard of lipid oxidation. These findings suggest that 50% replacement of lamb fat with lecithin/SMS-canola oil oleogels may be the optimal for lamb sausages, which provide new information for developing healthy meat products.

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

“…Sensory scores did not show difference up to 50% fat replacement. [53] Goat burger Hydrogel of sunflower and olive oils Fat content was reduced, FA profile improved, with SFA content reduction, and increased MUFA and PUFA, specifically oleic and linoleic acid content. [54] Pork sausage Hybrid hydrogel of inulin and microcrystalline cellulose Reduced total fat content and peroxide value, although it increased lipidic oxidation.…”