Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

[Background]: A high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.[Results]: A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.[Conclusion]: These results suggest that inulin‐based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage.The authors are thankful to CNPq (140 531/2015‐7), CAPES (140 531/2015‐7), and FAPESP (2016/19 967‐7) for providing financial support and scholarships that sustained this study.Peer reviewe

sj-pdf-1-fst-10.1177_1082013220980586 - Supplemental material for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

Supplemental material, sj-pdf-1-fst-10.1177_1082013220980586 for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage by Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignácio Câmara, Ana M Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini and Marise Aparecida Rodrigues Pollonio in Food Science and Technology International.Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorPeer reviewe

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L* and lower values of a* compared to the control. Harder sausages were obtained by the addition of GE. Higher lipid oxidation rates were found with increasing amounts of GE in the reformulated products. In addition, the relaxation time was not affected by the reformulation. All samples were deemed acceptable by consumer tests. However, CATA (Check-all-that-apply) tests showed that Bolognas formulated with partial or total pork fat replaced with GE were described as rubbery, not very spicy and firm, appeared to be dry and opaque, and had an aftertaste. Chilled storage significantly affected the Thiobarbituric Acid Reactive Substances (TBARS) values and slightly affected the pH values, texture, color, and NMR data. An important result is that the panelists did not detect the oxidation results in relation to the TBARS values, and the addition of a GE with inulin as dietary fiber may be a good strategy to make Bologna sausage healthier.Peer reviewe