Developing functional emulsion gels for application in low fat low sodium bologna sausage

Abstract

The replacement of animal fats with high content of saturated fatty acids for vegetable oils in meat products has been widely studied as a strategy to produce healthier emulsified meat products. However, the incorporation of vegetable oils with a high content of unsaturated fatty acids and low-melting point reduces the physical stability and compromises the texture of the final product. Thus, the addition of emulsion gels to food systems requiring the properties of solid fats, including emulsified meat products, as bologna sausage, may be a promising alternative. This research project aims to develop structured emulsified lipid gels made from soybean oil and different structuring agents and stabilizers, for application in bologna sausage with simultaneous fat and sodium reduction. In a first stage, the ingredients (soy protein isolate, sodium caseinate, carrageenan, inulin, pectin, sodium phosphate, and lecithin) will be selected, and the rheological and physicochemical characterization of the emulsion gels will be performed, including ¶ potential, particle size distribution, dynamic viscoelastic properties (G 'and G' '), optical microscopy, gel stability, pH, color (L*, a* and b*), and meat emulsion stability, according to a Plackett-Burman experimental design (PB). The two lipid gels with better rheological performance and stability will be used in the second stage to reduce pork back fat (50 and 100%) in two formulations of bologna sausage, as follows: a) with noble raw materials; and b) with high mechanically deboned chicken meat MDCM) content. Then, in the third stage, the emulsion gels will be used in low cost bologna sausages (containing high MDCM) with simultaneous fat and sodium reduction. The physicochemical composition, emulsion stability, fatty acid profile, microstructure (SEM), instrumental color, texture profile (TPA), microbiological characterization, and TBARS will be assessed in the second and third, while sensory evaluation (acceptance test) and CATA test will be carried out only in the second stage. (AU)