Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Roxana Georgiana BOBEICĂ, Andra Sabina VĂLEANU (NECULAI), Gabriel Vasile HOHA, Emilian Cătălin NISTOR, Benone PĂSĂRIN
Semi-smoked sausages are a valued food product in Romania, but their high fat content raises significant public health concerns. This study proposes an innovative solution by replacing pork fat with oleogel and adding buckwheat flour, aiming to improve the physicochemical, organoleptic, technological, and functional properties of the product, thus offering a healthier and nutritionally balanced alternative.Oleogel, used as a substitute for animal fat, represents a modern alternative with the potential to reduce the saturated fat content in meat products. Through its structure, oleogel ensures a texture similar to traditional fat, contributing to the maintenance of desired organoleptic properties, such as juiciness and aroma. Additionally, the use of buckwheat flour adds functional benefits due to its rich content of fiber, proteins, and bioactive compounds with antioxidant properties. This combination promises an improvement not only in nutritional value but also in the stability and safety of the product. The study analyzes the impact of these changes on the main characteristics of semi-smoked sausages, such as texture, color, aroma, and technological behavior during processing and storage. The obtained results could contribute to the development of healthier meat products, tailored to current consumer demands, without compromising their quality or acceptability. This approach opens new perspectives in the food industry, promoting innovation and sustainability in food production.
[Read full article] [Citation]
