Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage

Use of bacterial cellulose as a fat replacer in emulsified meat products: review

“…The consumption of saturated fat should correspond to less than 10% of the total caloric intake, with the lowest possible consumption of trans fat and replacing saturated fat with mono and polyunsaturated fats (López-Pedrouso et al, 2021; Tufeanu & Tita, 2016). In recent years consumers have become more concerned about health and nutrition, and therefore are changing eating habits towards healthier foods (Kwon et al, 2021;Szpicer et al, 2020). According to Kumar (2021) the healthy food market is expected to grow enormously in the next decade, being driven by health concerns.…”

“…According to Kumar (2021) the healthy food market is expected to grow enormously in the next decade, being driven by health concerns. Due to this new trend in consumption the industry has been looking for several strategies to develop meat products with low saturated fat content (Barbut et al, 2019;Kwon et al, 2021). However, the reformulation of these products can cause changes in technological parameters, such as emulsion stability, water holding capacity, loss of water and fat during cooking, and therefore, it can alter sensory characteristics, such as taste, odor, mouthfeel, juiciness and general acceptance of the product (Álvarez & Barbut, 2013;Kumar, 2021;Marchetti et al, 2017).…”

Application of Auricularia cornea as a Pork Fat Replacement in Cooked Sausage

“…However, the control was higher than other fatty acids in the replacement group. Excessive intake of Saturated fatty acid (SFA) will lead to the increase of fat content and cholesterol content in the body, which may be aggravate the risk of cardiovascular and cerebrovascular diseases [2]. The sausages incorporated with AC as a fat replacer showed less (1.28%-7.45%) SFA than the control.…”

“…The World Health Organization (WHO) and Drug Administration (FDA) recommended a reduction in ingestion of total fat and saturated fatty acids (SFAs) [1], since recent reports have shown that high intake of SFAs will increase the risk of several chronic diseases, such as obesity, hypertension, colon cancer, cardiovascular diseases, and coronary heart diseases [2]. However, the popular sausage products have a high-fat content (20%-30%) and characterized by a high proportion of SFAs [3].…”

“…Camellia oil gel [4], interesterified palm kernel oil [5], hydroxypropyl methylcellulose oleogel [6], hazelnut [7], pre-emulsified perillacanola oil [8], and different vegetable oils have been used to partially replace animal fat in meat products [9]. Certainly, two materials also can be used to replace the fat, such as whey proteins and sodium dodecylsulfate [2], konjac gel with vegetable powders [10], double emulsions with olive leaves extract [1], cellulose nanofibers and its palm oil pickering emulsion [11], canola oil hydrogels and organogels [12], inulin-based emulsion-filled gel [13], and carboxymethyl cellulose and inulin [14]. Quite a few studies had successfully achieved healthier products, while some fat replacer not only impaired the texture, but also accelerated lipid oxidation reactions with reduction of shelf life and loss of sensorial and nutritional values [6].…”