Effect of oleogels (rice wax) on textural characteristics of Frankfurt sausage

Abstract

The objective of this work was to study the effect of oleogels as a substitute for saturated fats in the formulation of Frankfurt sausages on the physicochemical and textural characteristics during 21 days of storage for which sausages were formulated with 100% structured soybean oil. rice wax at a concentration of 4% (oleogel) and, replacing saturated fat, as well as a control group with 100% saturated fat. Physicochemical and textural characterization of the sausages were performed on day 1 and day 21 after production. The sausages formulated with oleogel reflected an excellent nutrient content, especially protein, higher than the commercial ones, as well as good water and fat binding properties, reflected in the hardness and elasticity superior to the control (all pork fat), the Frankfurt type sausages retained their textural characteristics throughout storage with the exception of the one formulated with 100% of the oleogel that showed cohesiveness statistically equal (p>0,05) to the control system. Consequently, the incorporation of oleogels formulated with polyunsaturated vegetable oils and vegetable waxes in the Frankfurt type sausage may be a potential application of these materials in the meat industry to impart characteristics similar to those achieved by saturated fats.