Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties

Abstract

A gelled emulsion (GE) prepared with flax oil and peanut flour was used to replace pork back-fat in Frankfurt-type sausages. Three different formulations were prepared: Control (CS) with 30% pork back fat, and two to achieve 50% and 100% fat substitution by GE (GE50 and GE100, respectively). This study demonstrated that the use of gelled emulsion elaborated with peanut flour and flax oil may be a promising strategy in the reformulation of healthier meat products due to producing a reduction in fat content and improving the fatty acid profile.

Keywords

• reformulation
• gelled emulsion
• cooked meat products
• vegetable oils
• fat replacer