Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Abstract

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

Formulation of Palm Oil Based Fat Replacer and Its Application on Meat Analogue

“…The ash content between treatment was not significantly different (P>0.05) due to the low mineral content of each fat replacer and meat analogue ingredients. These result in accordance with Martinez et al [11] which explained that there was no significant difference in the ash content of frankfurters using a fat replacer from hemp oil and wheat flour.…”

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

“…The diameter reduction was calculated according to Equation (7); the thickness increase was calculated according to Equation (8); and to estimate the cooking loss, Equation ( 9) was performed: The extraction of the (poly)phenolic and methylxanthine compounds from the beef burgers was divided into two fractions: (i) extracts with the free (poly)phenolic compounds and (ii) extracts with bound-insoluble (poly)phenolic compounds. To obtain the free (poly)phenolic extracts, the methodology reported by Genskowsky et al [26] was used.…”

“…Among all of these strategies, the use of gelled emulsions has great potential for their use as a fat substitute in meat products. Therefore, several scientific studies have demonstrated the high potential of this type of structured oils as fat replacers [7][8][9][10]. To elaborate, several components of a gelled emulsion could be used; however, oils that show emulsifying and gelling properties are the ones that could be adapted the best for the development of these matrices.…”

Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration

“…In fact, our results were consistent with those obtained in previous studies [3] , [7] , [9] . There were two possible explanations for this phenomenon: i) The oil droplets in the gel matrix were attributed to a light-scattering effect, with the increase in oil content accompanied by more light reflectance, resulting in the improvement of the color parameters [2] , and ii) the emulsion formed in the water–protein–oil system caused the light-scattering effect in the gels, leading to an increase in whiteness [34] . Overall, the incorporation of edible oil presents an effective and direct method for generating emulsified gel products with superior whiteness.…”