Academic Journal
Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages.
| Τίτλος: | Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages. |
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| Συγγραφείς: | Nacak B; Uşak University, Faculty of Engineering and Natural Sciences, Department of Chemical Engineering, Uşak 64000, Turkey., Kavuşan HS; Ege University, Faculty of Engineering, Department of Food Engineering, 35040, Bornova, Izmir, Turkey., Öztürk-Kerimoğlu B; Ege University, Faculty of Engineering, Department of Food Engineering, 35040, Bornova, Izmir, Turkey., Çağindi Ö; Manisa Celal Bayar University, Faculty of Engineering and Natural Sciences, Food Engineering Department, Manisa, Turkey., Serdaroğlu M; Ege University, Faculty of Engineering, Department of Food Engineering, 35040, Bornova, Izmir, Turkey. Electronic address: meltem.serdaroglu@ege.edu.tr. |
| Πηγή: | Meat science [Meat Sci] 2026 Apr; Vol. 234, pp. 110028. Date of Electronic Publication: 2025 Dec 31. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| Imprint Name(s): | Publication: <200?>- : Oxford : Elsevier Original Publication: Barking, Essex, Eng., Applied Science Publishers |
| Ιατρικοί όροι (MeSH): | Meat Products*/analysis , alpha-Tocopherol*/chemistry , Fat Substitutes*, Emulsions/chemistry ; Linseed Oil/chemistry ; Peanut Oil/chemistry ; Thiobarbituric Acid Reactive Substances/analysis ; Animals ; Antioxidants ; Humans ; Color ; Cattle ; Taste |
| Περίληψη: | This study aimed to evaluate the potential of peanut-linseed oil-based water-in-oil-in-water (WOW) emulsions, with and without α-tocopherol, as fat replacers in frankfurter-type sausages. The research used a 3 × 2 factorial design with three levels of WOW emulsions (0 %, 50 %, 100 %) and two antioxidant concentrations (0 and 200 ppm α-tocopherol). Over 3 months of refrigerated storage, emulsions exhibited high stability, with mean droplet sizes of 4.05-4.87 μm and creaming stability exceeding 90 %. The incorporation of WOW emulsions significantly reduced total fat and cholesterol, while improving the PUFA/SFA ratio and increasing MUFA and PUFA levels. The addition of α-tocopherol enhanced oxidative stability by reducing peroxide, TBARS, and TOTOX values, which remained below sensory thresholds. Color measurements (L*, b*) increased with higher WOW levels, though a* values decreased slightly, with α-tocopherol mitigating the loss of redness. Texture parameters such as hardness and chewiness improved, especially at 50 % WOW. Sensory evaluation revealed that replacing 50 % of beef fat with WOW received the highest scores for color, texture, and overall acceptability. These results indicate that WOW emulsions combined with α-tocopherol can effectively replace animal fat, enhance lipid quality, and improve storage stability while maintaining desirable sensory attributes, offering a promising approach for healthier meat product development. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Specifically: Accordingly, the authors confirm that there are no conflicts of interest to declare. |
| Contributed Indexing: | Keywords: Antioxidant; Double layered emulsion; Emulsified sausages; Healthier meat products; Lipid modification; Oxidation |
| Substance Nomenclature: | H4N855PNZ1 (alpha-Tocopherol) 0 (Emulsions) 0 (Antioxidants) 8001-26-1 (Linseed Oil) 0 (Fat Substitutes) 0 (Peanut Oil) 0 (Thiobarbituric Acid Reactive Substances) |
| Entry Date(s): | Date Created: 20260108 Date Completed: 20260625 Latest Revision: 20260625 |
| Update Code: | 20260626 |
| DOI: | 10.1016/j.meatsci.2025.110028 |
| PMID: | 41506024 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-4138 |
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| DOI: | 10.1016/j.meatsci.2025.110028 |