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Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters

Paglarini, Camila de Souza, Martini, Sivana, Pollonio, Marise Aparecida Rodrigues
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 453-459
backfat, carrageenan, dispersions, emulsions, fat replacers, gels, hardness, heat, hot dogs, inulin, lipids, pork, soy protein isolate, soybean oil
Emulsion gels (EG) prepared with soybean oil, sonicated and non-sonicated soy protein isolate dispersions, carrageenan, and inulin were used as animal fat replacers in frankfurters. The effect of total replacement of pork back fat with EG on frankfurters nutritional, technological, rheological, and sensorial properties was evaluated. A formulation with simple pork back fat reduction was prepared (CRF). Reformulated frankfurters can be labeled as a good source of fiber and high in unsaturated lipids. Samples with EGs added were less red and lighter. Frankfurters formulated with sonicated SPI dispersions presented the same hardness of traditional ones while CRF samples were the softer. During heating, no statistical difference was found in final G′ and G″ values among reformulated and traditional frankfurters. Sensory scores showed that reformulated frankfurters had lower acceptability than control. Considering the improvement in nutritional and technological properties of frankfurters, the use of EG to replace fat in this product is a viable strategy to make them healthier.