ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI

Yıl 2024, , 478 - 503, 15.06.2024

Mine Kırkyol , Ahmet Akköse

https://doi.org/10.15237/gida.GD23083

Öz

Et ürünleri, üretimde kullanılan bileşenlere ve üretim tekniklerine bağlı olarak yüksek oranda hayvansal yağ içerebilmektedir. Hayvansal yağlar et ürünlerinin fizikokimyasal, tekstürel ve duyusal özelliklerinin gelişmesinde önemli roller üstlenebilmekte, ayrıca ürünlerin besleyici değerine katkıda bulunmaktadır. Bununla birlikte yüksek oranda doymuş yağ asitleri ve kolesterol içeren hayvansal yağların yüksek oranda tüketiminin bazı sağlık sorunlarına yol açabildiği bildirilmektedir. Bu kapsamda beslenme ve sağlık arasındaki ilişkiye yönelik artan tüketici bilinci yağı azaltılmış veya ikame edilmiş ürünlere olan ilgiyi artırmakta, bu nedenle et ürünlerinde hayvansal yağın azaltılması veya belirli oranlarda ikame edilmesi üzerine yapılan çalışmaların sayısı da gün geçtikçe artmaktadır. Et ürünlerinde hayvansal yağın ikame edilmesinde diyet lifleri, tahıllar, hayvansal proteinler, yenilebilir mantarlar ve organojeller gibi ikame maddeleri kullanılabilmektedir. Bu kapsamda kullanılan ikame maddelerinin hayvansal yağın üründe sağladığı olumlu etkileri karşılayabilmesi önemlidir. Mevcut bu çalışmada et ürünlerinde hayvansal yağ ikame maddelerinin kullanımı üzerinde durulmuş ve bu alandaki son araştırmalar hakkında ayrıntılı ve güncel bilgiler sunulmuştur.

Anahtar Kelimeler

Et ürünleri, hayvansal yağ, yağ ikamesi, diyet lifi, oleojel

THE USE OF FAT REPLACERS IN MEAT PRODUCTS

Öz

Meat products may contain high amounts of animal fat, depending on the components used in production and production techniques. Animal fats can play an important role in the development of physicochemical, textural, and sensory properties of meat products, and contribute to the nutritional value of the products. However, it is reported that high consumption of animal fats containing high levels of saturated fatty acids and cholesterol may cause some health problems. In this context, rising consumer awareness of the relationship between nutrition and health increases the interest in fat-reduced or substituted products, therefore, the number of studies on reducing or substituting animal fat in meat products at certain rates is increasing day by day. Substitutes such as dietary fibers, grains, animal proteins, edible mushrooms, and organogels can be used to replace animal fat in meat products. It is important that the substitutes used in this context will be able to meet the positive effects of animal fat on the product. This current study focuses on the use of animal fat substitutes in meat products and provides detailed and up-to-date information on the latest research in this field.

Anahtar Kelimeler

Meat products, animal fat, fat replacement, dietary fiber, oleogel

Kaynakça

• Abbasi, E., Amini Sarteshnizi, R., Ahmadi Gavlighi, H., Nikoo, M., Azizi, M. H., Sadeghinejad, N. (2019). Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage. Meat Science, 147:135–143. https://doi.org/10.1016/ j.meatsci.2018.09.007
• Abdullah, L. Liu, H., Javed, U., Xiao, J. (2022). Engineering emulsion gels as functional colloids emphasizing food applications: A review. Frontiers in Nutrition, 9: 890188. https://doi.org/ 10.3389/fnut.2022.890188
• Adili, L., Roufegarinejad, L., Tabibiazar, M., Hamishehkar, H., Alizadeh, A. (2020). Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger. LWT – Food Science and Technology, 126:109277. https://doi.org/10.1016/j.lwt.2020.109277
• Aliasl khiabani, A., Tabibiazar, M., Roufegarinejad, L., Hamishehkar, H., Alizadeh, A. (2020). Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger. Food Chemistry, 333:127446. https://doi.org/10.1016/j.foodchem.2020.127446
• Alnoumani, H., Ataman, Z. A., Were, L. (2017). Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef. Meat Science, 129:9–19. https://doi.org/10.1016/ j.meatsci.2017.02.010
• Alves, L. A. A. dos S., Lorenzo J. M., Gonçalves C. A. A., dos Santos B. A., Heck R. T., Cichoski A. J., and Campagnol P. C. B. (2016). Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers. Meat Science, 121:73–78. https://doi.org/10.1016/j.meatsci.2016.06.001
• Aslinah, L. N. F., Mat Yusoff, M., Ismail-Fitry, M. R. (2018). Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging). Journal of Food Science and Technology, 55(8):3241–3248. https://doi.org/10.1007/ s13197-018-3256-1
• Aurıema, B. E., Dınalli, V. P., Kato, T., Yamaguchi, M. M., Marchi, D. F., Soares, A. L. (2019). Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour. Food Science and Technology, 39: (2), 504-509. https://doi.org/10.1590/ fst.25018
• Badar, I. H., Li, Y., Liu, H., Chen, Q., Liu, Q., Kong, B. (2023). Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers. Meat Science, 199, 109143. https://doi.org/10.1016/j.meatsci.2023.109143
• Baioumy, A. A., Vladimirovna Bobreneva, I., Tvorogova, A. A., Shobanova, T. V. (2018). Possibility of using quinoa seeds (Chenopodium quinoa) in meat products and its impact on nutritional and organoleptic characteristics. Bioscience Research, 15:3307–3315.
• Barros, J. C., Munekata, P. E. S., De Carvalho, F. A. L., Pateiro, M., Barba, F. J., Domínguez, R., Trindade, M. A., Lorenzo, J. M. (2020). Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers. Foods, 9 (1):44. https://doi.org/10.3390/foods9010044
• Barros, J. C., Munekata, P. E. S., de Carvalho, F. A. L., Domínguez, R., Trindade, M. A., Pateiro, M., Lorenzo, J. M. (2021). Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions. Meat Science, 173:108396. https://doi.org/10.1016/ j.meatsci.2020.108396
• Bis-Souza, C. V., Henck, J. M. M., Barretto. A. C. d. S. (2018). Performance of low-fat beef burger with added soluble and insoluble dietary fibers. Food Science and Technology, 38 (3):522–529. https://doi.org/10.1590/fst.09217
• Bis-Souza, C. V., Belluccı, E. R. B., Lorenzo, J. M., Barretto, A.C. S. (2019). Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance. Food Science and Technology, 39. https://doi.org/10.1590/fst.03618
• Bis-Souza, C. V., Pateiro M., Domínguez R., Penna A. L. B., Lorenzo J. M., Silva Barretto A. C. (2020). Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón. Meat Science, 159:107936. https://doi.org/10.1016/j.meatsci.2019.107936
• Botella- Martinez, C., Fernandez-Lopez, J., Ferreira, I., Leite, A., Vasconcelos, L., Dominguez, R., Perez-Alvarez, J. A., Teixeira, A., Viuda-Martos, M. (2023). Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat. European Food Research and Technology, 249:2273–2285 https://doi.org/10.1007/s00217-023-04295-w
• Câmara, A. K. F. I., Okuro, P. K., da Cunha, R. L., Herrero, A. M., Ruiz-Capillas, C., Pollonio, M. A. R. (2020). Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization. LWT– Food Science and Technology, 125:109193. https://doi.org/10.1016/ j.lwt.2020.109193
• Câmara, A. K. F. I., Midori Ozaki, M., Santos, M., Silva Vidal, V. A., Oliveira Ribeiro, W., de Souza Paglarini, C., Bernardinelli, O. D., Sabadini, E., Rodrigues Pollonio, M. A. (2021). Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages. Food Structure, 28:100187. https://doi.org/10.1016/ j.foostr.2021.100187
• Carvalho, L. T., Pires, M. A., Baldin, J. C., Munekata, P. E. S., de Carvalho, F. A. L., Rodrigues, I., Polizer, Y. J., de Mello, J. L. M., Lapa-Guimarães, J., Trindade, M. A. (2019). Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science, 147:53–59. https://doi.org/10.1016/j.meatsci.2018.08.010
• Cerón-Guevara, M. I., Rangel-Vargas, E., Lorenzo, J. M., Bermúdez, R., Pateiro, M., Rodríguez, J. A., Sánchez-Ortega, I., Santos, E. M. (2020). Reduction of salt and fat in frankfurter sausages by addition of Agaricus bisporus and Pleurotus ostreatus flour. Foods, 9 (6):760. https://doi.org/10.3390/foods9060760
• Cerón-Guevara, M. I., Santos, E. M., Lorenzo, J. M., Pateiro, M., Bermúdez-Piedra, R., Rodríguez, J. A., Castro-Rosas, J., Rangel-Vargas, E. (2021). Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour. International Journal of Food Science and Technology, 56 (12):6171–6181. https://doi.org/ 10.1111/ijfs.15076
• Cittadini, A., Munekata, P. E. S., Pateiro, M., Sarriés, M. V., Domínguez, R., Lorenzo, J. M. (2021). Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels. International Journal of Food Science & Technology: IJFS, 56 (12):6182–6191. https://doi.org/10.1111/ ijfs.15087
• Ding, Y., Lin, H. W., Lin, Y. L., Yang, D. J., Yu, Y. S., Chen, J. W., Wang, S. Y., Chen, Y. C. (2018). Nutritional composition in the chia seed and its processing properties on restructured ham-like products. Journal of Food and Drug Analysis, 26 (1):124–134. https://doi.org/10.1016/j. jfda.2016.12.012
• Domínguez, R., Bohrer, B., Munekata, P. E. S., Pateiro, M., Lorenzo, J. M. (2021a). Recent discoveries in the field of lipid bio-based ingredients for meat processing. Molecules, 26 (1):190. https://doi.org/10.3390/ molecules26010190
• Domínguez, R., Munekata, P. E., Pateiro, M., López-Fernández, O., Lorenzo, J. M. (2021b). Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products. Current Opinion in Food Science, 37:135–144. https://doi.org/10.1016/j. cofs.2020.10.005
• Domínguez, R., Lorenzo, J. M., Pateiro, M., Munekata, P. E. S., dos Santos, B. A., Pinton, M. B., Cichoski, A. J., Campagnol, P. C. B. (2022). Main animal fat replacers for the manufacture of healthy processed meat products. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2022.2124397
• Egea, M., Álvarez, D., Peñaranda, I., Panella-Riera, N., Linares, M. B., Garrido, M.D. (2020). Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork. Animals, 10(10), 1872. https://doi.org/10.3390/ani10101872
• El Zeny, T., Essa, R. Y., Bisar, B. A., Metwalli, S. M. (2019). Effect of using chicory roots powder as a fat replacer on beef burger quality. Slovenian Veterinary Research, 56 (22):509–514. https://doi.org/10.26873/SVR-788-2019
• Essa, R. Y., Elsebaie, E. M. (2022). New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation. LWT- Food Science and Technology, 156, 113051. https://doi.org/10.1016/j.lwt.2021.113051
• Ferro, A. C., de Souza Paglarini, C., Rodrigues Pollonio, M. A., Lopes Cunha, R. (2021). Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion. Meat Science, 174:108424. https://doi.org/10.1016/ j.meatsci.2020.108424
• Fu, Y., Zhang, L., Cong, M., Wan, K., Jiang, G., Dai, S., Wang, L., Liu, X. (2021). Application of Auricularia cornea as a Pork Fat Replacement in Cooked Sausage. Coatings, 11(11): 1432. https://doi.org/10.3390/coatings11111432
• Foggiaro, D., Domínguez, R., Pateiro, M., Cittadini, A., Munekata, P. E. S., Campagnol, P. C. B., Fraqueza, M. J., De Palo, P., Lorenzo, J. M. (2022). Use of healthy emulsion hydrogels to improve the quality of pork burgers. Foods, 11 (4):596. https://doi.org/10.3390/foods11040596
• Franco, D., Martins, A. J., López-Pedrouso, M., Cerqueira, M. A., Purriños, L., Pastrana, L. M., Vicente, A. A., Zapata, C., Lorenzo, J. M. (2020). Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. Journal of the Science of Food and Agriculture, 100 (1):218–224. https://doi.org/10.1002/jsfa.10025
• Gao, Y., Li, M., Zhang, L., Wang, Z., Yu, Q., Han, L. (2021). Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat. LWT-Food Science and Technology, 149:111986. https://doi.org/10.1016/ j.lwt.2021.111986
• Gao, Y., Qiu, Y., Nan, H., Wang, L., Yang, D., Zhang, L., Yu, Q. (2022). Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties. Food Research International, 157, 111260. https://doi.org/10.1016/j.foodres.2022.111260
• Ghiasi, F., Golmakani, M-T. (2022). Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system. Innovative Food Science & Emerging Technologies, 78, 103028. https://doi.org/10.1016/ j.ifset.2022.103028
• Gómez-Estaca, J., Pintado, T., Jiménez-Colmenero, F., Cofrades, S. (2020). The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes. LWT-Food Science and Technology, 119:108909. https://doi.org/10.1016/ j.lwt.2019.108909
• Herrero, A. M., Ruiz-Capillas, C. (2021). Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products. Current Opinion in Food Science, 39:1–6. https://doi.org/10.1016/j.cofs.2020.12.010
• Juhui, C., Hack-Youn, K. (2019). Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer. Poultry Science, 98 (6), 2662-2669. https://doi.org/10.3382/ps/pez016
• Kirkyol, M., Akköse, A. (2023). Effects of animal fat replacement with almond flour on quality parameters of beef patties. Food Science & Nutrition, 11, 7091–7099. https://doi.org/ 10.1002/fsn3.3633
• Kim, T-K., Hwang, K-E., Sung, J-M., Park, J-D., Kim, M-H., Jeon, K-H., Kim, Y-B., Choi, Y-S. (2018). Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivum L.) sprout and collagen and its optimization for reduced-fat patties. Journal of Food Processing and Preseration, 42:e13576. https://doi.org/10.1111/jfpp.13576
• Kim, T.-K., Yong, H.-I., Jung, S., Kim, Y.-B., Choi, Y.-S. (2020). Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions. Meat Science, 163:108079. https://doi.org/10.1016/j.meatsci.2020.108079
• Kurt, A., Gençcelep, H. (2018). Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics. Journal of Food Engineering, 237:128–136. https://doi.org/10.1016/ j.jfoodeng.2018.05.028
• Kwon, H. C., Shin, D.-M., Yune, J. H., Jeong, C. H., Han, S. G. (2021). Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage. Food Chemistry, 337:127682. https://doi.org/ 10.1016/j.foodchem.2020.127682
• LaCourse, W. R. (2008). Carbonhydrayes and Other Electrochemically Active Compounds in Functional Foods. 2nd ed. Boca Raton, USA, CRC Press.
• Li, L., Liu, G., Bogojevic, O., Pedersen, J. N., Guo, Z. (2022). Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications. Comprehensive Reviews in Food Science and Food Safety, 21 (3):2077–2104. https://doi.org/10.1111/1541-4337.12928
• Liu, S., Lu, J., Zhang, J., Su, X., Peng, X., Guan, H., Shi, C. (2022). Emulsion gels prepared with chia mucilage and olive oil as a new animal fat replacer in beef patties. Journal of Food Proccessing and Preservation, 46: (11), 16972. https://doi.org/10.1111/jfpp.16972
• López-Pedrouso, M., Lorenzo, J. M., Gullón, B., Campagnol, P. C. B., Franco, D. (2021). Novel strategy for developing healthy meat products replacing saturated fat with oleogels. Current Opinion in Food Science, 40:40–45. https://doi.org/10.1016/j.cofs.2020.06.003
• Lucas-González, R., Roldán-Verdu, A., Sayas-Barberá, E., Fernández-López, J., Pérez-Álvarez, J. A., Viuda-Martos, M. (2020). Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation. Journal of the Science of Food and Agriculture, 100 (3):1265–1273. https://doi.org/10.1002/ jsfa.10138
• Madane, P., Das, A. K., Pateiro, M., Nanda, P. K., Bandyopadhyay, S., Jagtap, P., Barba, F. J., Shewalkar, A., Maity, B., Lorenzo, J. M. (2019). Drumstick (Moringa oleifera) flower as an antioxidant dietary fibre in chicken meat nuggets. Foods, 8: 307. https://doi.org/10.3390/ foods8080307
• Mahmood, K., Kamilah, H., Shang, P. L., Sulaiman, S., Ariffin, F., Alias, A. K. (2017). A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications. Food Bioscience, 19, 110–120. https://doi.org/10.1016/j.fbio.2017.05.006
• Manzoor, S., Masoodi, F. A., Rashid, R., Naqash, F., Ahmad, M. (2022). Oleogels for the development of healthy meat products: A review. Applied Food Research, 2(2), 100212. https://doi.org/10.1016/j.afres.2022.100212
• Martins, A. J., Lorenzo, J. M., Franco, D., Pateiro, M., Domínguez, R., Munekata, P. E. S., Pastrana, L. M., Vicente, A. A., Cunha, R. L., Cerqueira, M. A. (2020). Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes. Gels, 6 (2):17. https://doi.org/ 10.3390/gels6020017
• Montoya, L., Quintero, N., Ortiz, S., Lopera, J., Millan, P., Rodrigues-Stouvenel, A. (2022). Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions. Foods, 11: (8), 1066. https://doi.org/10.3390/foods11081066
• Mousa, R. M. A. (2021). Development of 95% fat-free hamburgers using binary and ternary composites from polysaccharide hydrocolloids and fruit peel flours as fat replacer systems. Journal of Food Processing and Preservation, 45 :e15457. https://doi.org/10.1111/jfpp.15457
• Nacak, B., Öztürk-Kerimoğlu, B., Yıldız, D., Çağındı, Ö., Serdaroğlu, M. (2021). Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages. Meat Science, 176:108464. https://doi.org/10.1016/j.meatsci.2021.108464
• Olanwanit, W., Rojanakorn, T. (2019). Effect of hydrolysed collagen and Man-sao powder mixture as a fat replacer on quality of Vienna sausages. International Food Research Journal, 26 (5):1523–1525.
• Ozaki, M. M., dos Santos, M., Ribeiro, W. O., de Azambuja Ferreira, N. C., Picone, C. S. F., Domínguez, R., Lorenzo, J. M., Pollonio, M. A.R. (2021). Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages. Food Research International 140:109855. https://doi.org/10.1016/j.foodres.2020.109855
• Özer, C. O., Çelegen, Ş. (2020). Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion. Journal of Food Processing and Preservation, 45 (8): e14547. https://doi.org/ 10.1111/jfpp.14547
• Öztürk-Kerimoğlu, B., Kavuşan, H. S., Tabak, D., Serdaroğlu, M. (2020). Formulating reduced-fat sausages with quinoa or teff flours: Effects on emulsion characteristics and product quality. Food Science of Animal Resources, 40 (5):710–721. https://doi.org/10.5851/kosfa.2020.e46
• Öztürk-Kerimoğlu, B., Kavuşan, H. S., Benzer Gürel, D., Çağındı, Ö., Serdaroğlu, M. (2021). Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages. Meat Science, 176:108461. https://doi.org/10.1016/j.meatsci.2021.108461
• Özturk-Kerimoglu, B., Urgu-Ozturk, M., Serdaroglu, M., Koca, N. (2022). Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat. Meat Science, 184:108672. https://doi.org/10.1016/ j.meatsci.2021.108672
• Paglarini, C. d. S., Vidal, V. A. S., Ribeiro, W., Ribeiro, A. P. B., Bernardinelli, O. D., Herrero, A. M., Ruiz-Capillas, C., Sabadini, E., Pollonio, M. A. R., Ruiz‐Capillas, C., Sabadini, E., Pollonio, M. A. R. (2021). Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage. Journal of the Science of Food and Agriculture, 101 (2):505–517. https://doi.org/10.1002/jsfa.10659
• Paglarini, C. D. S., Vidal, V. A. S., Ozaki, M. M., Ribeiro, A. P. B., Bernardinelli, O. D., Câmara, A. K. F. I., Herrero, A. M., Ruiz-Capillas, C., Sabadini, E., Pollonio, M. A. R. (2022). Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage. Food Science and Technology International, 28 (1):3–14. https://doi.org/10.1177/1082013220980586
• Palamutoğlu, R. (2021). Replacement of beef fat in meatball with oleogels (black cumin seed oil/sunflower oil). Journal of the Hellenic Veterinary Medical Society, 72 (3):3031–3040. https://doi.org/ 10.12681/jhvms.28484
• Patinho, I., Selani, M. M., Saldaña, E., Bortoluzzi, A. C. T., Rios-Mera, J. D., da Silva, C. M., Kushida, M. M., Contreras-Castillo, C. J. (2021). Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, 172: 108307. https://doi.org/10.1016/ j.meatsci.2020.108307
• Pellegrini, M., Lucas-Gonzalez, R., Sayas-Barberá, E., Fernández-López, J., Pérez-Álvarez, J. A., Viuda-Martos, M. (2018). Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety. CYTA - Journal of Food, 16 (1):1079–1088. https://doi.org/10.1080/19476337.2018.1525433
• Pérez-Montes, A., Rangel-Vargas, E., Lorenzo, J. M., Romero, L., Santos, E. M. (2021). Edible mushrooms as a novel trend in the development of healthier meat products. Current Opinion in Food Science, 37:118–124. https://doi.org/10.1016/ j.cofs.2020.10.004
• Pintado, T., Herrero, A. M., Jiménez-Colmenero, F., Ruiz-Capillas, C. (2016). Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Science, 114:75–84. https://doi.org/10.1016/ j.meatsci.2015.12.009
• Pintado, T., Cofrades, S. (2020). Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer. Foods, 9 (6):830. https://doi.org/ 10.3390/foods9060830
• Pintado, T., Ruiz-Capillas, C., Jiménez-Colmenero, F., Herrero, A. M. (2020). Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica l.) or oat (avena sativa l.) emulsion gel. Foods, 9 (12):1847. https://doi.org/10.3390/ foods9121847
• Pintado, T., Muñoz-González, I., Salvador, M., Ruiz-Capillas, C., Herrero, A. M. (2021). Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach. Food Chemistry, 340:128095. https://doi.org/10.1016/ j.foodchem.2020.128095
• Polizer-Rocha, Y. J., Lorenzo, J. M., Pompeu, D., Rodrigues, I., Baldin, J. C., Pires, M. A., Freire, M. T. A., Barba, F. J., Trindade, M. A. (2019). Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre. International Journal of Food Science & Technology, 55: (3), 1018-1024. https://doi.org/ 10.1111/ijfs.14324
• Prapasuwannakul, N. (2018). Characteristics of reduced-fat thai pork sausage with inulin addition. ETP International Journal of Food Engineering, (4): 322–326. https://doi.org/10.18178/ijfe.4.4.322-326
• Rampe, M. C. C., Henry, F. C., Oliveira, R. F., Santos Junior, A. C., Maradini Filho, A. M., Dardengo, M. C. J. D. (2022). Evaluation of chia gel incorporation as a fat substitute in Nile tilapia fishburger. South African Journal of Animal Science, 52 (5). https://doi.org/10.4314/sajas.v52i5.06
• dos Santos, M., Munekata, P. E. S., Pateiro, M., Magalhães, G. C., Barretto, A. C. S., Lorenzo, J. M., Pollonio, M. A. R. (2020). Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages. LWT-Food Science and Technology, 132:109845. https://doi.org/10.1016/ j.lwt.2020.109845
• See Toh, C. J. Y., Bi, X., Lee, H.W., Yeo, M. T. Y., Henry, C. J. (2023). Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? Frontiers in Nutrition, 10:1111955. https://doi.org/ 10.3389/fnut.2023.1111955
• Serdaroğlu, M. (2021). Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products. IOP Conference Series: Earth and Environmental Science, 854 (1):012083. https://doi.org/10.1088/1755-1315/854/1/012083
• Sofi, S. A., Singh, J., Rafiq, S., Rashid, R. (2017). Fortification of dietary fiber ingriedents in meat application: A review. International Journal of Biochemistry Research & Review, 19 (2):1–14. https://doi.org/10.9734/IJBCRR/2017/36561
• Szpicer, A., Onopiuk, A., Poltorak, A., Wierzbicka, A. (2020). The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers. CyTA - Journal of Food, 18: (1), 315-327. https://doi.org/10.1080/19476337.2020.1750095
• Teixeira, A., Ferreira, I., Pereira, E., Vasconcelos, L., Leite, A., Rodrigues, S. (2021). Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source. Foods, 10 (8):1824. https://doi.org/10.3390/ foods10081824
• Vargas-Ramella, M., Domínguez, R., Pateiro, M., Franco, D., Barba, F. J., Lorenzo, J. M. (2020a). Chemical and physico-chemical changes during the dry-cured processing of deer loin. International Journal of Food Science and Technology, 55 (3):1025–1031. https://doi.org/10.1111/ijfs.14342
• Vargas-Ramella, M., Munekata, P. E. S., Gagaoua, M., Franco, D., Campagnol, P. C. B., Pateiro, M., Barretto, A. C. d. S., Domínguez, R., Lorenzo, J. M. (2020b). Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage. Foods, 9 (10):1487. https://doi.org/10.3390/foods9101487
• Yang, Y., Wang, W., Wu, Z., Wang, X., Zhang, K., Li, Y. (2019). O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage’s techno-functional and sensory quality. Journal of Science Food Agricultural, 100: 268–276. https://doi.org/ 10.1002/jsfa.10034
• Wang, Y., Wang, W., Jia, H., Gao, G., Wang, X., Zhang, X., Wang, Y. (2018). Using cellulose nanofibers and its palm oil pickering emulsion as fat substitutes in emulsified sausage. Journal of Food Science, 83 (6):1740–1747. https://doi.org/ 10.1111/1750-3841.14164
• Wang, L., Li, C., Ren, L., Guo, H., Li, Y. (2019). Production of pork sausages using pleaurotus eryngii with different treatments as replacements for pork back fat. Journal of Food Science, 84 (11):3091–3098. https://doi.org/10.1111/1750-3841.14839
• WHO (2020). Healthy diet. https://www.who.int/news-room/fact-sheets/detail/healthy-diet Zampouni, K., Filippou, A., Papadimitriou, K., Katsanidis, E. (2024). Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages. Meat Science, 208, 109392. https://doi.org/10.1016/ j.meatsci.2023.109392
• Zhao, Y., Hou, Q., Zhuang, X., Wang, Y., Zhou, G., Zhang, W. (2018). Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. LWT– Food Science and Technology, 97:157–163. https://doi.org/10.1016/ j.lwt.2018.06.053
• Zhao, S., Yuan, X., Yang, L., Zhu, M., Ma, H., Zhao, Y. (2023a). The effects of modified quinoa protein emulsion as fat substitutes in frankfurters. Meat Science, 202, 109215. https://doi.org/ 10.1016/j.meatsci.2023.109215
• Zhao, X., Guo, R., Li, X., Wang, X., Zeng, L., Wen, X., Huang, Q. (2023b). Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter. Food Chemistry, 409, 135337. https://doi.org/10.1016/ j.foodchem.2022.135337
• Zhu, Y., Çang, Y., Peng, Z. (2021). Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages. Foods, 10: (4), 743. https://doi.org/ 10.3390/foods10040743