Abstract
In this study, we investigated the effects of soybean oil, water, and 1, 2, and 3% eggplant powder (EP) as substitutes for pork back fat (a decrease from 30% to 15%) on the proximate composition, water- and fat-binding properties, colour, water distribution, texture, and sensory properties of pork sausages. The replacement of fat with soybean oil in sausages decreased the fat and cholesterol proportions and increased the moisture content, but the water- and fat-binding properties, texture properties, and sensory properties became worse. By adding EP, sausages displayed remarkably better water- and fat-binding properties, texture properties, and sensory properties. Moreover, EP addition significantly accelerated T2 relaxation time, increased the immobilised water content, and decreased the free water content of sausages. Sausages with 2% EP had the highest flavour, mouthfeel, and overall acceptability. This work provides theoretical and data support for the preparation of sausages with EP rich in unsaturated fatty acids (UFAs) and dietary fibre.
Highlights
Pork sausages are popular, frequently consumed meat products that occupy a large proportion of the meat market for their smooth taste, fine texture, nutrition-rich properties, and convenient use [1]
A variety of plant oils [2,5,6,7,8,9,10], such as olive oil, sesame oil, sunflower oil, corn oil, canola oil, grape seed oil, hazelnut oil, and soybean oil have been added to various meat products as partial substitutes for animal fats, which can reduce the proportion of SFAs and increase the proportion of unsaturated fatty acids (UFAs)
The proposed formulation reduced the fat content, and provided a way to increase the ratio of UFAs to SFAs, thereby satisfying the demands for low-fat meat products
Summary
Frequently consumed meat products that occupy a large proportion of the meat market for their smooth taste, fine texture, nutrition-rich properties, and convenient use [1]. The meat industry is entering a new era where products are characterised by low fat, low calorie, and high fibre [4] Such characteristics are driven by consumer demands for healthier and more nutritious diets, leading to the development of innovative products with reduced fat in traditional formulations. A variety of plant oils [2,5,6,7,8,9,10], such as olive oil, sesame oil, sunflower oil, corn oil, canola oil, grape seed oil, hazelnut oil, and soybean oil have been added to various meat products as partial substitutes for animal fats, which can reduce the proportion of SFAs and increase the proportion of unsaturated fatty acids (UFAs). Emulsifiers and/or stabilisers that function as meat binders and texture stabilisers have been added to different meat products to counter the problem caused by fat substitutes, to reduce cooking loss, and to improve physicochemical and sensory properties [13,14]
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