Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages

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dc.contributor.authorÖztürk-Kerimoğlu B.
dc.contributor.authorKavuşan H.S.
dc.contributor.authorBenzer Gürel D.
dc.contributor.authorÇağındı Ö.
dc.contributor.authorSerdaroğlu M.
dc.date.accessioned2024-07-22T08:06:02Z
dc.date.available2024-07-22T08:06:02Z
dc.date.issued2021
dc.description.abstractThe current work aimed to investigate the utilization of gelled emulsion (GE) systems stabilized either with cold or hot gelation consisted of peanut and linseed oils as fat replacers in fermented beef sausages. The reformulation provided a healthier lipid profile, that led to decreasing total lipid content, cholesterol, and SFAs (from 46.6% to 23.5%) meanwhile increasing both MUFAs (from 47.3% to 51.0%) and PUFAs (from 4.7% to 25.4%) as well as improving nutritional ratios (ω-6/ω-3, PUFA/SFA, IA, and IT). Cold-set GE caused less significant changes in instrumental color and protected PUFAs compared with hot-set GE, whereas hot-set GE provided advantages over cold-set GE in terms of microstructure, purge loss, and sensory scores. Replacement of beef fat fully by a hot-set GE system instead of using a fat-GE mixture was effective in reducing oxidation. The results demonstrated that utilization of different GE systems can be an effective strategy to contribute to the development of lipid-modified fermented meat products. © 2021
dc.identifier.DOI-ID10.1016/j.meatsci.2021.108461
dc.identifier.issn03091740
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13353
dc.language.isoEnglish
dc.publisherElsevier Ltd
dc.subjectAnimals
dc.subjectCattle
dc.subjectCholesterol
dc.subjectColor
dc.subjectEmulsions
dc.subjectFatty Acids
dc.subjectFermented Foods and Beverages
dc.subjectLinseed Oil
dc.subjectLipids
dc.subjectMeat Products
dc.subjectPeanut Oil
dc.subjectEmulsification
dc.subjectGelation
dc.subjectGels
dc.subjectOilseeds
dc.subjectarachis oil
dc.subjectcholesterol
dc.subjectfatty acid
dc.subjectlinseed oil
dc.subjectlipid
dc.subjectBeef sausages
dc.subjectEmulsion gel
dc.subjectFermented sausages
dc.subjectLinseed oil
dc.subjectLipid profile
dc.subjectMeat products
dc.subjectSensory scores
dc.subjectTotal lipids
dc.subjectanimal
dc.subjectbovine
dc.subjectchemistry
dc.subjectcolor
dc.subjectemulsion
dc.subjectmeat
dc.subjectBeef
dc.titleCold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages
dc.typeArticle

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