Quality effects of using organogels in breakfast sausage

Barbut, Shai; Wood, John; Marangoni, Alejandro G.

doi:10.1016/j.meatsci.2016.07.022

Cited by 67 publications

(40 citation statements)

References 12 publications

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“…Previous studies have noted the importance of animal fat in this type of meat products, because it plays a significant role in flavor intensity, juiciness, and tenderness. In comminuted meat products and frankfurters, values of around 26% have been found [13,35], but other lower values have been reported as 20.8% in breakfast sausage [16], 14.41% in sausages elaborated with microencapsulated fish oil [34], or even 10.3% for low-fat sausages elaborated with Konjac gel [10]. Regarding cholesterol content, it is remarkable that frankfurters formulated with linseed had the lowest cholesterol content with respect to the control sausages (25.08 vs. 17.23; p < 0.05), despite the fact that this result was expectable, because cholesterol is inherent to animal tissues, hence it should not be found in linseed.…”

Section: Discussionmentioning

confidence: 99%

“…The properties of the oleogels are affected by the type, concentrations, and crystallization temperature of the oleogelator, by the oil medium and presence of other additives [2]. Oleogels based on canola oil and ethylcellulose as the organogelator have proven to be an alternative lipid phase in comminuted meat products [13,14], meat batters [15], and breakfast sausages [16]. However, temperatures required to dissolve ethylcellulose in oil are above 130 °C, which makes the whole process more complex.…”

Section: Introductionmentioning

confidence: 99%

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Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Franco

Martins

López‐Pedrouso

et al. 2019

Foods

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Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Franco

Martins

López‐Pedrouso

et al. 2019

Foods

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show abstract

“…Additionally, those studies were carried out with beef frankfurters made with ethylcellulose oleogels. Also in disagreement with the present study, Barbut et al (2016c) showed ethylcellulose oleogel replacement resulted in decreased firmness according to trained sensory panelists in breakfast sausages. Panelists' training and different processing may have accounted for some discrepancies.…”

Section: Sensorycontrasting

confidence: 99%

Fats, oils, and oleogels: Their significance in and impacts on comminuted meat products

Wolfer

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“…Various studies describe EC-based oleogels as a potential possibility to reduce or eliminate the amount of saturated or trans-fats in foods by mimicking the physical characteristics of traditional fats whose structure is based on TAG crystal networks (Co & Marangoni, 2012;Wang, Gravelle, Blake, & Marangoni, 2016). Various studies have investigated the application of such oleogels in different foods, including different emulsion-type sausages such as frankfurters, breakfast sausages, and liver pâté (Barbut, Marangoni, Thode, & Tiensa, 2019;Barbut, Wood, & Marangoni, 2016;Davidovich-Pinhas, Barbut, & Marangoni, 2018;Zetzl, Marangoni, & Barbut, 2012).…”

Section: Food Engineering Materials Science and Nanotechnologymentioning

confidence: 99%

Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

Dreher

Blach

Terjung

et al. 2020

Journal of Food Science

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Animal fat tissue (that is, pork or beef fat) is composed of liquid and solid fat incorporated in a network of connective tissue. Hence, their rheological and thermal properties may differ significantly from plant-derived fats. Specifically, animal fats have elastic and melting properties that give rise to not only a certain comminution behavior during processing, but also provide meat products such as sausages with certain organoleptic properties. To mimic key properties of animal fat tissue with plant-derived materials, a new structuring approach was used. Canola oil was mixed with <30% (w/w) of fully hydrogenated canola oil at 65°C, hot-emulsified with a soy protein suspension (8%, w/w) at a lipid content of 70% (w/w) using a high-shear disperser, and cooled to 37°C. The concentrated, emulsified fat crystal networks were then incubated with transglutaminase for 1 hr to induce protein crosslinking. Microscopy images showed that samples were composed of tightly packed lipid particles with regions of coalesced or unemulsified lipids appearing at higher solid fat concentrations. Texture analysis and rheological measurements showed that crosslinked samples possessed elasticities that decreased with increasing solid fat concentration. Above 30% solid fat, matrices reverted back to exhibiting a mainly plastic behavior. Results were attributed to the formation of either a droplet-filled protein network, a particulate fat crystal network, or a mixture thereof. Taken together, results show that plant-based crosslinked emulsified fat crystal networks are able to mimic mechanical properties of animal fat provided that not too much solid fat (<30% in this study) is used. This makes them useful for the manufacture of meat products or analogues.Practical Application: This study introduced a new structuring approach to mimic properties of animal fat tissue with only plant-derived materials. The structured lipids can, for example, be used for the manufacture of processed meat analogues.

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Quality effects of using organogels in breakfast sausage

Cited by 67 publications

References 12 publications

Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Fats, oils, and oleogels: Their significance in and impacts on comminuted meat products

Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

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