Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages

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dc.contributor.authorNacak B.
dc.contributor.authorÖztürk-Kerimoğlu B.
dc.contributor.authorYıldız D.
dc.contributor.authorÇağındı Ö.
dc.contributor.authorSerdaroğlu M.
dc.date.accessioned2024-07-22T08:05:59Z
dc.date.available2024-07-22T08:05:59Z
dc.date.issued2021
dc.description.abstractThe study aimed to highlight the utilization of gelled emulsion (GE) systems containing peanut and linseed oils to replace beef fat partially or completely in emulsified sausages. Total fat content was reduced by up to 40% and energy content was lowered by up to 27% in reformulated products. Saturated fatty acids and cholesterol were successfully decreased while noticeable increments were provided in mono and poly-unsaturated fatty acids in sausages containing GE. Moreover, the reformulation procedure presented a good potential for increasing n-3 content, while lowering atherogenicity index, thrombogenicity index, and n-6/n-3 ratios. Although the incorporated GE resulted in color and texture alterations, it was effective to improve the technological attributes in terms of emulsion stability and cooking behaviors. In GE added samples, oxidative stability of final products decreased; however sensory features were acceptable. Overall results pointed out that GE systems could be successfully conveyed to emulsified sausage formulations to ensure a healthier lipid profile with good technological and sensory quality. © 2021 Elsevier Ltd
dc.identifier.DOI-ID10.1016/j.meatsci.2021.108464
dc.identifier.issn03091740
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13337
dc.language.isoEnglish
dc.publisherElsevier Ltd
dc.subjectAnimals
dc.subjectCattle
dc.subjectColor
dc.subjectCooking
dc.subjectEmulsions
dc.subjectFat Substitutes
dc.subjectFatty Acids
dc.subjectFood Handling
dc.subjectLinseed Oil
dc.subjectMeat Products
dc.subjectPeanut Oil
dc.subjectDrying oils
dc.subjectEmulsions
dc.subjectGels
dc.subjectMeats
dc.subjectOilseeds
dc.subjectSaturated fatty acids
dc.subjectTextures
dc.subjectUnsaturated fatty acids
dc.subjectarachis oil
dc.subjectfatty acid
dc.subjectlinseed oil
dc.subjectColor and textures
dc.subjectEmulsion stability
dc.subjectEnergy content
dc.subjectLipid profile
dc.subjectOxidative stability
dc.subjectSensory qualities
dc.subjectTechnological attributes
dc.subjectThrombogenicity
dc.subjectanimal
dc.subjectbovine
dc.subjectchemistry
dc.subjectcolor
dc.subjectcooking
dc.subjectemulsion
dc.subjectfat substitute
dc.subjectfood handling
dc.subjectmeat
dc.subjectprocedures
dc.subjectEmulsification
dc.titlePeanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages
dc.typeArticle

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