Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage
Date
2022
Authors
Kibler, Nicole D.
Acevedo, Nuria C.
Cho, Karin
Zuber-McQuillen, Elizabeth A.
Carvajal, Yureni B.
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© 2022 The Authors
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Abstract
Four biphasic gels (BPG) were developed and tested as pork fat replacers in coarse-ground fully-cooked sausages. An oleogel (OG) phase (92.5% high-oleic soybean oil, 7.5% rice bran wax) and one of two hydrogel (HG) phases (water and 7% or 8% gelatin) were combined in 7:3 or 6:4 OG:HG ratios, for a total of four test formulations. Control sausages were formulated to 27.5% fat and stored at 0–2 °C for 98 d. BPGs allowed for fat reductions of up to 26%. Visually, all BPGs resembled pork fat. There were no differences in external L* and a* but, internally, controls were darker and redder. Except for one control, there were no differences in Texture Profile Analysis (TPA) hardness, cohesiveness, springiness, and chewiness. Warner-Bratzler Shear (WBS) force was highest in 6:4 samples, which were also highest in Sensory First Bite Firmness and lowest in Smoked Sausage Aroma and Smoked Sausage Flavor. TBARS values remained steady, with no rancid flavors detected by the sensory panel.
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This article is published as Kibler, Nicole D., Nuria C. Acevedo, Karin Cho, Elizabeth A. Zuber-McQuillen, Yureni B. Carvajal, and Rodrigo Tarté. "Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage." Meat Science 194 (2022): 108984. doi:10.1016/j.meatsci.2022.108984. Posted with permission.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/bync-nd/4.0/).
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/bync-nd/4.0/).