Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

Franco, Daniel; Martins, Artur J.; López‐Pedrouso, María; Cerqueira, Miguel A.; Purriños, Laura; Pastrana, Lorenzo; Vicente, A. A.; Zapata, Carlos

doi:10.1002/jsfa.10025

Cited by 96 publications

(68 citation statements)

References 54 publications

(67 reference statements)

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“…Thus, the fat reduction between CON and reformulated samples were about 13–14%. Our values were similar to those reported for similar dry-fermented sausages [ 12 , 20 , 56 ]. As expected, the replacement of pork backfat, which contained about 80% of total fat [ 63 ], by oil-in-water emulsions that had only 37.2% of oil resulted in a significantly decrease of fat in the reformulated samples.…”

Section: Resultssupporting

confidence: 91%

“…The moisture values found in the control samples were similar to those reported by other authors, who found moisture values about 34–45% in dry-fermented sausages [ 30 , 54 ]. In a similar way, the moisture values of experimental batches agree with those described by other authors (around 25–30%) also in dry-cured sausages [ 20 , 27 , 36 , 55 , 56 ].…”

Section: Resultssupporting

confidence: 90%

“…Some authors also reported the lowest moisture amounts in reformulated dry-fermented sausages, in which animal fat was replaced by encapsulated oil-in-konjac matrix [ 36 ]. Additionally, the samples of dry-cured sausage reformulated with linseed oil oleogel (made with sterols) showed lower moisture content than the control samples [ 56 ]. In contrast, other researchers reported that the addition of oil-in-cellulose gel [ 30 ], beeswax oleogel [ 56 ], oil-in-konjac matrix [ 50 ], chia and oat emulsion gels [ 35 ], chia and olive oils structured in emulsion gels [ 62 ], and hazelnut oil pre-emulsified with whey protein [ 54 ] as animal fat replacers resulted in a significant increase of moisture content.…”

Section: Resultsmentioning

confidence: 99%

“…Recent techniques of converting liquid healthy oils into a solid-like gel were explored by multiple researchers. Different dry-fermented sausages were reformulated with healthy oil-in-water emulsion gels using konjac [ 36 , 50 , 52 , 53 ], whey protein powder [ 54 ], carrageenan [ 55 ], or oleogels [ 56 ], which is a promising alternative to produce healthier fermented sausages [ 30 ].…”

Section: Introductionmentioning

confidence: 99%

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Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Vargas-Ramella

Munekata

Gagaoua

et al. 2020

Foods

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The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Vargas-Ramella

Munekata

Gagaoua

et al. 2020

Foods

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“…Franco et al [86] Olive oil gelled with soy protein concentrate and mineral water andreplacing 15%, 25%, 35%, 45%, and 55% of the pork meat…”

Section: Pastrymentioning

confidence: 99%

Oleogels in Food: A Review of Current and Potential Applications

Pușcaș

Mureşan

Socaciu

et al. 2020

Foods

166

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Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations.

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