Using Inulin-Based Emulsion Gels As Fat Substitute in Salt Reduced Bologna Sausage

BACKGROUND A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat (MDCM), pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C. RESULTS A reduction of 11-34% and 35-45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* values and reduced a* values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. A softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (p < 0.05) were observed in EG added sausages. The NMR data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the emulsion gels resulted in acceptable scores. CONCLUSION These results suggest that inulin based emulsion gel is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. This article is protected by copyright. All rights reserved.