Study of textural properties Frankfurter’s sausages modified with candelilla wax oleogel

Abstract

Objective: The objective of this research was to evaluate the characteristics of Frankfurt-type sausages formulated with soybean and canola oleogel structured with candelilla wax (CW).

Design/methodology/approach: Evaluated the physicochemical properties and textural attributes through storage time (1 and 21 days) after a partial or total substitution of the fat phase in the meat emulsion (50% and 100%) in two comercial edible oil [soybean oil (SO) and canola oil (CO)].

Results: The physicochemical characterization showed that retained higher moisture as the animal fat was displaced in the formulation, being 100% SO and 100% CO (43.46% and 40.64% respectively) those that conserved higher humidity, as well as fat and protein values. Additionally, the samples responded incrementally in 50%SO and 100%SO than in CO, after storage this in hardness, elasticity, cohesiveness, stickiness and chewiness profiles. Besides 100%SO and 100%CO were the ones that developed the greater hardness over time.

Limitations on study/implications: Limitations in the manufacture of sausages, which implied a longer maturation time of the meat matrix in order to obtain a stable emulsion.

Findings/conclusions: these results are promising to establish processing parameters in order to design an attractive final product for the consumer, helping to reduce the consumption of saturated fats and trans fats.

Keywords: Oleogels, Vegetable wax, edible oil, Frankfurt Sausages, Saturated fat.