Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan
Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used a...
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3455 |
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| author | Nicoleta Cîrstea (Lazăr) Violeta Nour Alexandru Radu Corbu Camelia Muntean Georgiana Gabriela Codină |
| author_facet | Nicoleta Cîrstea (Lazăr) Violeta Nour Alexandru Radu Corbu Camelia Muntean Georgiana Gabriela Codină |
| author_sort | Nicoleta Cîrstea (Lazăr) |
| collection | DOAJ |
| description | Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage. The nutritional, textural, and technological properties were assessed and sensory analyses were conducted. Color, pH, and lipid oxidation were monitored during 18 days of cold storage (4 °C). A normal fat Bologna sausage was used as a control reference. A decrease in the n-6/n-3 ratio from 16.85 to 1.86 (by 9 times) was achieved in the reformulated product as compared with the control, while the PUFA/SFA ratio increased from 0.57 to 1.61. Color measurements indicated that the lightness and yellowness increased while redness slightly decreased in the reformulated product. The total substitution of pork backfat in Bologna sausage by the emulsion gel developed in the present study was realized without significantly affecting the technological properties, the oxidative stability and the overall acceptance by the consumers. |
| first_indexed | 2024-03-10T22:45:43Z |
| format | Article |
| id | doaj.art-d032f20d20ae4353a4ae4d2ecc30c1a1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:45:43Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d032f20d20ae4353a4ae4d2ecc30c1a12023-11-19T10:43:23ZengMDPI AGFoods2304-81582023-09-011218345510.3390/foods12183455Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with ChitosanNicoleta Cîrstea (Lazăr)0Violeta Nour1Alexandru Radu Corbu2Camelia Muntean3Georgiana Gabriela Codină4Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, RomaniaDepartment of Horticulture and Food Science, University of Craiova, A.I. Cuza Street 13, 200585 Craiova, RomaniaDepartment of Horticulture and Food Science, University of Craiova, A.I. Cuza Street 13, 200585 Craiova, RomaniaDepartment of Horticulture and Food Science, University of Craiova, A.I. Cuza Street 13, 200585 Craiova, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaBologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage. The nutritional, textural, and technological properties were assessed and sensory analyses were conducted. Color, pH, and lipid oxidation were monitored during 18 days of cold storage (4 °C). A normal fat Bologna sausage was used as a control reference. A decrease in the n-6/n-3 ratio from 16.85 to 1.86 (by 9 times) was achieved in the reformulated product as compared with the control, while the PUFA/SFA ratio increased from 0.57 to 1.61. Color measurements indicated that the lightness and yellowness increased while redness slightly decreased in the reformulated product. The total substitution of pork backfat in Bologna sausage by the emulsion gel developed in the present study was realized without significantly affecting the technological properties, the oxidative stability and the overall acceptance by the consumers.https://www.mdpi.com/2304-8158/12/18/3455Bologna sausageemulsion gelschitosanreformulationfatty acid compositiontexture |
| spellingShingle | Nicoleta Cîrstea (Lazăr) Violeta Nour Alexandru Radu Corbu Camelia Muntean Georgiana Gabriela Codină Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan Foods Bologna sausage emulsion gels chitosan reformulation fatty acid composition texture |
| title | Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan |
| title_full | Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan |
| title_fullStr | Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan |
| title_full_unstemmed | Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan |
| title_short | Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan |
| title_sort | reformulation of bologna sausage by total pork backfat replacement with an emulsion gel based on olive walnut and chia oils and stabilized with chitosan |
| topic | Bologna sausage emulsion gels chitosan reformulation fatty acid composition texture |
| url | https://www.mdpi.com/2304-8158/12/18/3455 |
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