Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties

Abstract

The present work aimed to evaluate emulsion gels from plant sources and their application in frankfurter-type sausages by determining the nutritional, physical-chemical, and microbiological properties of the formulations. Emulsifying capacity and emulsion stability were evaluated with canola oil, water, and three different vegetable-sourced flours (oat, flaxseed, and coconut) to select the emulsion gels. From these results, vegan sausages were formulated to resemble frankfurters and meat Frankfurter-type sausages were employed in the control. Emulsion gels from flaxseed and oat flours displayed high emulsifying capacities and more resistance once the gelling agent was added. Both vegetable-sourced sausages displayed significant differences in protein, fat and sodium. Stability, pH, and water activity did not present significant alterations in 120 days of storage. It was possible to conclude that vegetable-sourced emulsion gels allow the formulation of plant-based sausages with enhanced nutritional properties when compared to traditional meat sausages.

Keywords

• Emulsion gels
• Vegan sausages
• Meat-like products
• Vegetable-sourced flours
• Nutritional profile