TY - JOUR
T1 - Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties
AU - Corrêa, Priscilla Ferreira
AU - Silva, Carla Fabiana da
AU - Ferreira, João Paulo
AU - Guerra, Jenyffer Medeiros Campos
N1 - Funding Information:
This study was financed in party by the Coordenação de Aperfeiçoamento de Pessoal de Nível 263 Superior- Brasil (CAPES) – Finace Code 001 and Universidade Federal de Pernambuco (UFPE).
Publisher Copyright:
© 2023
PY - 2023/12
Y1 - 2023/12
N2 - 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.
AB - 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.
KW - Emulsion gels
KW - Vegan sausages
KW - Meat-like products
KW - Vegetable-sourced flours
KW - Nutritional profile
UR - http://www.scopus.com/inward/record.url?scp=85164372517&partnerID=8YFLogxK
U2 - 10.1016/j.focha.2023.100354
DO - 10.1016/j.focha.2023.100354
M3 - Article
SN - 2772-753X
VL - 3
JO - Food Chemistry Advances
JF - Food Chemistry Advances
M1 - 100354
ER -