Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

Ana Karoline Ferreira Ignácio Câmara,Maristela Midori Ozaki,Mirian Santos,Vitor André Silva Vidal,Wanessa Oliveira Ribeiro,Camila de Souza Paglarini,Oigres Daniel Bernardinelli,Edvaldo Sabadini,Marise Aparecida Rodrigues Pollonio

Food Structure（2021）

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摘要

•Emulsion gels (EGs) with chia mucilage and olive oil for reducing fat and phosphate.•Chia mucilage-based emulsion gels provide stability to meat emulsion.•Bologna sausages with EGs showed a less dense structure by images microscopy.•Levels of PUFA increased by more than 56 % in treatments with EGs.•Bologna sausages with emulsion gels were accepted by consumers.

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关键词

Chia mucilage,Emulsion gel,Fat substitute,Fat reduction,Olive oil

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