Application of Xylo-Oligosaccharide-Rich Gel Emulsion As a Fat Replacer in Sausages

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Nov 27

PMID 39594041

Authors

Joao L F Paschoa

Patricia F Avila

Gilmar F da Costa

Ana Paula B Ribeiro

Renato Grimaldi

Rosiane L da Cunha

Marise A R Pollonio

Rosana Goldbeck

Affiliations

Soon will be listed here.

Abstract

Xylo-oligosaccharides (XOS) are functional oligosaccharides obtained from xylan present in lignocellulosic material. This study investigated the effects of replacing pork fat with functional xylo-oligosaccharide gel emulsion (XGE) on the chemical and physical structure of developed meat products. The product's centesimal composition, energy value, pH, color parameters, and microstructure were analyzed. The results showed that replacing pork fat with XGE reduced the total lipid content by approximately 30%, and provided a desirable lipidic profile with reduced thrombogenicity and atherogenicity indices. A microstructure analysis showed that products with partial and full pork fat replacement presented a more compact structure than the control formulation. Thus, XGE is a viable alternative to replace pork fat in meat products since it maintains similar physicochemical and technological properties to the original products and contributes to the development of healthier meat products with prebiotic properties, lower fat content, and, consequently, lower energetic value.

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