Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages

Igenbayev, Aidyn; Ospankulova, Gulnazym; Amirkhanov, Shyngys; Igenbaev, А. K.; Temirova, Indira; Amirkhanov, Kumarbek

doi:10.3390/app13095312

Cited by 6 publications

(2 citation statements)

References 58 publications

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“…The determination of fat content involved the extraction of fat from the sample (Igenbayev et al, 2023). The extracted fat was then either weighed or analysed using gas chromatography.…”

Section: Chemical Composition Analysismentioning

confidence: 99%

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Serikkyzy,

Baybolova,

Kulazhanov

et al. 2024

Int J of Food Sci Tech

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SummaryThis study investigates strategies to improve the quality and prolong the shelf life of semi‐smoked sausages made from beef by incorporating vegetable products. In this study, sesame seeds and sesame oil were employed as plant‐based products. Organoleptic analysis was comprehensively conducted, assessing sensory characteristics such as taste, aroma, texture and visual appearance of semi‐smoked sausages. Evaluations were performed by experienced experts, ensuring a meticulous and precise investigation of the sensory attributes of the product. The analysis encompasses a comprehensive examination of microbiological parameters over varying storage periods, a detailed study of the overall chemical composition, sensory evaluations and scrutiny of pH variations and oxidative processes during the 0–30 days storage interval. Distinct groups, including a control group (Group 1—sausages without vegetable additives), Group 2 (sausages with sesame seed incorporation) and Group 3 (sausages with sesame oil inclusion), were subjected to the experimental conditions. Evaluating the pH levels revealed a significant gradual increase in Group 3 compared to both the control (P ≤ 0.01) and Group 2 (P ≤ 0.05). Simultaneously, water activity values experienced a notable decrease to 0.944 (P ≤ 0.05) in all groups, providing a uniform trend across the experiment. The introduction of plant‐based ingredients, particularly sesame, and the comprehensive examination of various production technologies, encompassing both standard and accelerated processes, distinguish this study from existing works. Furthermore, the research takes into account a complex array of factors acting as barriers, providing valuable practical insights for potential improvements in the production of semi‐smoked sausages.

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“…The determination of fat content involved the extraction of fat from the sample (Igenbayev et al, 2023). The extracted fat was then either weighed or analysed using gas chromatography.…”

Section: Chemical Composition Analysismentioning

confidence: 99%

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Serikkyzy,

Baybolova,

Kulazhanov

et al. 2024

Int J of Food Sci Tech

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show abstract

“…In a previous study conducted by Igenbayev et al, 2023, the viability of substituting traditional pork fat in semi-smoked sausages with a sunflower oil oleogel, structured using a blend of beeswax and monoglyceride in a 2:1 ratio, was thoroughly assessed [47]. The formulated oleogel exhibited a total fatty acid content of approximately 62.61% polyunsaturated fatty acids (PUFA), with linoleic acid constituting around 99.3% of the total PUFA content.…”

Section: Sausages and Frankfurtersmentioning

confidence: 99%

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review

Ferdaus,

Barman,

Mahmud

et al. 2024

Gels

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The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the stability and physicochemical attributes of oleogels. Additionally, the paper scrutinizes the potential effects of oleogels on sensory attributes, texture, and the shelf life of meat products. In conclusion, this collective body of research emphasizes the versatility and efficacy of oleogels as viable replacements for traditional animal fats across a spectrum of meat products. The documented improvements in nutritional quality, oxidative stability, and sensory attributes pave the way for the development of healthier and more sustainable formulations in the meat industry.

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A comprehensive review: Impact of oleogel application on food texture and sensory properties

Liu,

Gao,

Chen

et al. 2024

Food Science & Nutrition

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Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development.

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Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages

Cited by 6 publications

References 58 publications

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review

A comprehensive review: Impact of oleogel application on food texture and sensory properties

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