We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Substitution of bacon in fermented raw sausages (REFROH)
Project
Project code: MRI-FL-08-620-1070 REFROH, 2819108116
Contract period: 01.07.2016
- 31.10.2019
Budget: 294,171 Euro
Purpose of research: Applied research
Keywords: food, fat reducing, fat replacers, alginate, collagen, collagen-cellulose, ethyl cellulose oleogele
The goal of the present project is a scientific development and evaluation of new and innovative strategies how to reduce pork back fat in raw fermented sausages. In this context the reformulated sausages should provide the same organoleptic, chemical and microbiological characteristics as conventionally produced raw fermented sausages. Moreover, those products are simultaneously supposed to present an increased nutritional value. To achieve these objectives carbohydrates, proteins, oils and waxes will be used to form gels and stable emulsions which are able to imitate the pork back fat in raw fermented sausages.
REFROH aimed to develop and evaluate new strategies for replacing fat in fermented raw sausages, Salami-type. The resulting products must be equivalent to their conventional counterparts in terms of sensory, chemical and microbiological quality but have an improved nutritional value. Two paths can be followed to achieve this: a) reducing the fat content and/ or b) improving the fatty acid profile. In the project, sodium alginate, collagen and collagen-cellulose mixtures, which are fat replacers already utilized in the food industry, were evaluated. All these three systems were suitable as fat replacers from a microbiological and technological point of view. However, none of these fat replacers systems achieved the overall quality of the traditional products. This emphasized the need to provide new alternatives. For this reason, fundamental work was carried out to develop a promising new fat replacer based on emulsified ethyl cellulose oleogel system. This oleogel emulsion had a chemical composition more similar to that of fat, but the fatty acid profile could be improved as it enabled the use of more unsaturated plant oils. This approach is promising to obtain high-quality fermented raw sausages with improved lipid profile, yet, further work is warranted to take this oleogel-emulsion to commercial scenarios.
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
- Food microbiology
