Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2024-07-02 DOI:10.1016/j.meatsci.2024.109589

Andrêssa Maria Medeiros Theóphilo Galvão, Gilmar Freire da Costa, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio, Míriam Dupas Hubinger

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Abstract

High internal phase emulsions (HIPEs) are promising techniques that can replace saturated fat in food without reducing the product's texture, sensory attributes, water-holding capacity, and cooking loss. In the current investigation, 100% pork back fat was replaced by HIPEs formed with lentil protein isolate (LPI) in Bologna sausages. HIPEs were prepared by 25% LPI dispersion (2, 4, 6, and 8%, w/w) and 75% (w/w) soybean oil. HIPEs with higher LPI concentration (4, 6, and 8%, w/w) showed lower droplet size, firmer appearance, and better rheology behavior than 2% LPI. The concentrations LPI (2%, 4%, 6%, and 8%, w/w) led to increased moisture in sausages (FH2, FH4, FH6, and FH8, respectively) compared to the FC. These LPI levels resulted in sausage values for pressed juice similar to the FC and lower energy values than sausages with soybean oil (FO) and pork back fat (FC). Besides, these LPI concentrations (4%, 6%, and 8%, w/w) resulted in a lower oil oxidation level in sausages with HIPEs (FH4, FH6, and FH8, respectively) compared to the control sausage formulation with pork back fat (FC). Bologna sausages elaborated with HIPEs showed emulsion stability values higher than 97%, without significance difference between them. The texture and sensory properties of sausages made with HIPEs were comparable to those made with pork back fat. HIPEs may improve the oxidation stability of the Bologna sausages. These results highlight the effectiveness of HIPEs structured with lentil protein in successfully substituting pork back fat in Bologna sausages with a better nutritional appeal.

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用小扁豆分离蛋白（Lens culinaris）稳定的高内相乳液替代博洛尼亚香肠中的动物脂肪

高内相乳液（HIPE）是一种很有前景的技术，它可以替代食品中的饱和脂肪，同时不会降低产品的质地、感官特性、持水能力和烹饪损耗。在目前的研究中，博洛尼亚香肠中的 100%猪背部脂肪被小扁豆蛋白分离物（LPI）形成的 HIPEs 所替代。HIPE 由 25% 的 LPI 分散液（2%、4%、6% 和 8% w/w）和 75% （w/w）的大豆油制备而成。与 2% 的 LPI 相比，LPI 浓度较高（4%、6% 和 8% w/w）的 HIPE 显示出较小的液滴尺寸、更坚实的外观和更好的流变性能。与 FC 相比，LPI 浓度（2%、4%、6% 和 8% w/w）会导致香肠（分别为 FH2、FH4、FH6 和 FH8）的水分增加。与添加大豆油（FO）和猪背脂肪（FC）的香肠相比，这些 LPI 水平导致压榨果汁的香肠值与 FC 相似，而能量值较低。此外，与使用猪背脂肪（FC）的对照香肠配方相比，这些 LPI 浓度（4%、6% 和 8% w/w）导致使用 HIPE（分别为 FH4、FH6 和 FH8）的香肠中油的氧化水平较低。使用 HIPE 制作的博洛尼亚香肠的乳化稳定性高于 97%，但两者之间没有显著差异。用 HIPE 制作的香肠的质地和感官特性与用猪背脂肪制作的香肠相当。HIPEs 可以提高博洛尼亚香肠的氧化稳定性。这些结果凸显了以扁豆蛋白为结构的 HIPE 在成功替代猪背脂肪制作博洛尼亚香肠方面的有效性，并具有更好的营养吸引力。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.