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. 2023 Sep 18;9(9):759.
doi: 10.3390/gels9090759.

Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

Qiaomei Zhu  1   2 , Fu Chen  1 , Peiyang Li  1 , Tao Wu  1 , Yijun Pan  3 , Min Zhang  1   4
Affiliations

Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

Qiaomei Zhu et al. Gels. .

Abstract

In the present study, flaxseed gum (FG), Arabic gum (GA) and Tween 80 were used to prepare oleogels through an emulsion-templated method, and the obtained oleogels were designed for the partial substitution of pork fat in emulsified sausage. An increment in FG concentrations enhanced the viscoelasticity of emulsions, which resulted in the improved stability of emulsion systems, with smaller droplet sizes. In addition, increased FG concentrations contributed to higher mechanical strength, denser network structure and lower oil loss of oleogels. As a fat substitute, the prepared oleogels improved the textural properties and nutritional quality of emulsified sausages. With the increase in the substitution level of oleogels, the hardness and chewiness of the emulsified sausage increased, and the cooking loss decreased. Meanwhile, the reformulation with oleogels decreased the saturated fat from 57.04 g/100 g lipid to 12.05 g/100 g lipid, while increasing the ratio of omega-6 to omega-3 essential fatty acids from 0.10 to 0.39. The obtained results demonstrated that the flaxseed gum/Arabic gum/Tween 80-based oleogels had huge potential to successfully replace pork fat in emulsified sausage products.

Keywords: emulsified sausage; fat replacers; flaxseed gum; oleogels; rheological properties.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The average particle size (A) and micrographs of emulsions with FG concentration of 0.1, 0.3, 0.5, 0.7 and 0.9 wt% under confocal laser scanning microscopy (CLSM) (B). The lowercase letters in (A) indicated the significance between different treatment control.
Figure 1
Figure 1
The average particle size (A) and micrographs of emulsions with FG concentration of 0.1, 0.3, 0.5, 0.7 and 0.9 wt% under confocal laser scanning microscopy (CLSM) (B). The lowercase letters in (A) indicated the significance between different treatment control.
Figure 2
Figure 2
Frequency sweep (A) and flow curve (B) of emulsions with different FG concentrations. Frequency sweep (C) and flow curve (D) of oleogels with different FG concentrations.
Figure 3
Figure 3
CLSM images of oleogels with FG concentrations varying from 0.3 wt.% to 0.9 wt.%.
Figure 4
Figure 4
Oil loss of oleogels with varied FG concentrations. The lowercase indicated the significance between samples.
Figure 5
Figure 5
FTIR spectra of pure soybean oil, FG powers, Tween 80/Arabic gum mixture powders and oleogels.
Figure 6
Figure 6
Textural profiles of emulsified sausages with varied fat substitution by oleogels: hardness and chewiness (A), springiness and cohesiveness (B). The lowercase letters indicated the significance between samples.
Figure 7
Figure 7
WHC (A) and cooking loss (B) of emulsified sausage with different fat substitution. The lowercase letters indicated the significance between samples.
Figure 8
Figure 8
CLSM images of emulsified sausage.
See this image and copyright information in PMC

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