Perspectives in fat replacement in sausages
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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 a...nd 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.
Keywords:
Meat products / Sausages / Fat replacement / Low fat sausages / Functional foodSource:
Meat Technology, 2023, 64, 2, 140-144Publisher:
- Institute of Meat Hygiene and Technology
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200143 (University of Belgrade, Faculty of Veterinary Medicine) (RS-MESTD-inst-2020-200143)
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Fakultet veterinarske medicineTY - 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 . .