TY  - JOUR
AU  - Vasilev, Dragan
AU  - Suvajdžić, Branko
AU  - Bajčić, Aleksandar
AU  - Stajković, Silvana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3320
AB  - Fat replacement in meat products has gained in importance during recent decades, ever since
animal fat was recognized as one of the significant causes of chronic non‑infectious diseases
in modern human populations. Meat products with the highest fat contents include different
types of sausages. As fatty tissue plays important roles in sausage quality, fat replacement is
not an easy task. There are different approaches which depend on the sausage type. In fermented
sausages, the fat substitute should successfully imitate the fatty tissue particles, and
in emulsion‑type sausages, the fat substitute should be thoroughly mixed and incorporated
into the meat batter. The fat substitutes can be of protein or carbohydrate nature, and often are
combined with oils rich in polyunsaturated fatty acids, aiming not only to reduce the amount
of animal fat in sausages, but also to improve the fatty acid composition of the products.
However, fat replacement without affecting sausage quality and shelf life was previously
possible only partially and involved a relatively small percentage of replaced fat. Nowadays,
some recent studies have reported 100% fatty tissue replacement without adverse effects on
the products’ properties, opening a new chapter in designing low fat meat products.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Perspectives in fat replacement in sausages
VL  - 64
IS  - 2
SP  - 140
EP  - 144
DO  - 10.18485/meattech.2023.64.2.25
ER  - 

@article{
author = "Vasilev, Dragan and Suvajdžić, Branko and Bajčić, Aleksandar and Stajković, Silvana",
year = "2023",
abstract = "Fat replacement in meat products has gained in importance during recent decades, ever since
animal fat was recognized as one of the significant causes of chronic non‑infectious diseases
in modern human populations. Meat products with the highest fat contents include different
types of sausages. As fatty tissue plays important roles in sausage quality, fat replacement is
not an easy task. There are different approaches which depend on the sausage type. In fermented
sausages, the fat substitute should successfully imitate the fatty tissue particles, and
in emulsion‑type sausages, the fat substitute should be thoroughly mixed and incorporated
into the meat batter. The fat substitutes can be of protein or carbohydrate nature, and often are
combined with oils rich in polyunsaturated fatty acids, aiming not only to reduce the amount
of animal fat in sausages, but also to improve the fatty acid composition of the products.
However, fat replacement without affecting sausage quality and shelf life was previously
possible only partially and involved a relatively small percentage of replaced fat. Nowadays,
some recent studies have reported 100% fatty tissue replacement without adverse effects on
the products’ properties, opening a new chapter in designing low fat meat products.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Perspectives in fat replacement in sausages",
volume = "64",
number = "2",
pages = "140-144",
doi = "10.18485/meattech.2023.64.2.25"
}

Vasilev, D., Suvajdžić, B., Bajčić, A.,& Stajković, S.. (2023). Perspectives in fat replacement in sausages. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 140-144.
https://doi.org/10.18485/meattech.2023.64.2.25

Vasilev D, Suvajdžić B, Bajčić A, Stajković S. Perspectives in fat replacement in sausages. in Meat Technology. 2023;64(2):140-144.
doi:10.18485/meattech.2023.64.2.25 .

Vasilev, Dragan, Suvajdžić, Branko, Bajčić, Aleksandar, Stajković, Silvana, "Perspectives in fat replacement in sausages" in Meat Technology, 64, no. 2 (2023):140-144,
https://doi.org/10.18485/meattech.2023.64.2.25 . .