Publicação
Development of a dry pork sausage with emulsified olive oil as an animal fat replacer
| Resumo: | Meat products have come under scrutiny by both the scientific community and some consumers as potential contributors to an unhealthy diet. This is due to the high levels of saturated fat, cholesterol and other potentially harmful components, such as polycyclic aromatic hydrocarbons and N-nitroso compounds that are usually present in these products. Experts in the field of new food technologies have been working to create new meat products with lower sodium and fat content as well as the addition of nutritious and useful plant-based ingredients. The aim of this study is to develop an emulsion based on vegetable proteins and olive oil that can be used as a fat replacer in meat products. The emulsion's physicochemical properties, including its water holding capacity and its instrumental texture and color analyses, as well as its sensory characteristics were also investigated. The following goal is to formulate and produce dry sausages with the selected emulsion acting as a fat replacer. The sensory and physicochemical characteristics of the sausages made with 0%, 50%, and 100% replacement of animal fat with the emulsion were examined. They included pH and water activity, proximate composition, instrumental texture evaluation and instrumental color measurement. Additionally, the influence of using wine and water as two different treatments in the sausage formulation were compared. To evaluate the potential use of a vegetable fat emulsion prepared with legumes protein the experiment was conducted in two phases. First, a Response Surface Methodology design was used to define the best formulation to be further tested and incorporated into a dry sausage. In a second phase, we tested the pork fat replacement, totally or partially, in the production of a dry sausage – chouriço, using wine or water. The most successful emulsions were obtained at higher levels of protein and fat. The total replacement of fat by emulsions resulted in an increase in moisture and springiness and a reduction of fat in the sausages. Partial substitution of pork fat with emulsions was possible without loss of appreciation. Furthermore, it was confirmed that people were receptive to the incorporation of healthier ingredients, considering that when they were informed that the chouriços contained the olive oil emulsion, it led to a higher evaluation of the product. The use of water or wine in the production of the chouriços did not lead to significant differences in any of the parameters analyzed. |
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| Autores principais: | Santos, Emilie Emmanuelle Legrand dos |
| Assunto: | meat products fat replacer |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade de Trás-os-Montes e Alto Douro |
| Idioma: | inglês |
| Origem: | Repositório da UTAD |
| Resumo: | Meat products have come under scrutiny by both the scientific community and some consumers as potential contributors to an unhealthy diet. This is due to the high levels of saturated fat, cholesterol and other potentially harmful components, such as polycyclic aromatic hydrocarbons and N-nitroso compounds that are usually present in these products. Experts in the field of new food technologies have been working to create new meat products with lower sodium and fat content as well as the addition of nutritious and useful plant-based ingredients. The aim of this study is to develop an emulsion based on vegetable proteins and olive oil that can be used as a fat replacer in meat products. The emulsion's physicochemical properties, including its water holding capacity and its instrumental texture and color analyses, as well as its sensory characteristics were also investigated. The following goal is to formulate and produce dry sausages with the selected emulsion acting as a fat replacer. The sensory and physicochemical characteristics of the sausages made with 0%, 50%, and 100% replacement of animal fat with the emulsion were examined. They included pH and water activity, proximate composition, instrumental texture evaluation and instrumental color measurement. Additionally, the influence of using wine and water as two different treatments in the sausage formulation were compared. To evaluate the potential use of a vegetable fat emulsion prepared with legumes protein the experiment was conducted in two phases. First, a Response Surface Methodology design was used to define the best formulation to be further tested and incorporated into a dry sausage. In a second phase, we tested the pork fat replacement, totally or partially, in the production of a dry sausage – chouriço, using wine or water. The most successful emulsions were obtained at higher levels of protein and fat. The total replacement of fat by emulsions resulted in an increase in moisture and springiness and a reduction of fat in the sausages. Partial substitution of pork fat with emulsions was possible without loss of appreciation. Furthermore, it was confirmed that people were receptive to the incorporation of healthier ingredients, considering that when they were informed that the chouriços contained the olive oil emulsion, it led to a higher evaluation of the product. The use of water or wine in the production of the chouriços did not lead to significant differences in any of the parameters analyzed. |
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