Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

Abstract

This study aimed to investigate the effect of adding emulsion gels (EGs) based on chia mucilage (MC) and olive oil while reducing pork back fat (PBF) and phosphate levels on the physicochemical, sensory, and structural properties of Bologna sausages. Four treatments were produced with EG based on MC, 40 % olive oil, and with 0.25 % phosphate (COL - 2 % collagen; ALG - 2 % sodium alginate; COL + WHEY, and ALG + WHEY both with 3 % of whey protein and 2 % of COL or 2 % of ALG respectively), besides control (20 % PBF, 0.5 % phosphate). Levels of polyunsaturated fatty acids were increased above 56 % compared to the control. Low liquid exudation was found in the samples with EGs, without significant differences (P > 0.05) among all treatments. The samples with EGs were less cohesive and more elastic. The microstructural images showed a change in the Bologna sausages' structure containing EGs with a less dense protein matrix, with smaller protein aggregates. However, no significant differences were found in the sensory evaluation (P > 0.05) for the texture attributes between treatments. The Bologna sausages reformulated with reduced-fat were considered accepted by the consumers, demonstrating that the EGs with MC can be promising ingredients for developing healthier meat products.