Abstract
Abstract Emulsion gels (EG) prepared with soybean oil, functional ingredients, stabilizers, and/or gelling agents (chia flour and/or soy protein isolate, inulin, carrageenan, sodium caseinate, and sodium tripolyphosphate) were analyzed and used to replace 50 and 100% of pork back fat (PBF) in Bologna sausage. Emulsion gels were characterized with respect to color, pH, and rheological behavior (G′ and G″), and the results were compared with the PBF data as a control. Nutritional, technological, and microstructural characteristics of Bologna sausages were evaluated. Two formulations with only PBF (20% and 10%) were prepared as controls. Emulsion gel formulated with chia flour presented the same lightness as PBF. Sausages containing EG (14%) or a mix of EG and PBF (14% and 10%, respectively) presented a higher amount of polyunsaturated fatty acids, increased the omega 3 content, and reduced saturated fat up to 41%. Emulsion gel addition affected the color of sausages, increasing L* and reducing a*. A more homogeneous batter and a compact structure were observed when EG was added compared to the control product. Regarding texture properties, the Bologna sausages containing partial replacement of pork back fat showed greater hardness, chewiness, and shear force (p
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