| Different oleogels were used to replace animal fats in ham sausage, and their texture, water holding capacity, rheology, color, pH, emulsion stability and sensory quality were measured. The influence of oleogels on the quality of ham sausage were evaluated so as to obtain the more suitable oleogels for adding in ham sausage. The results showed that the hardness of ham sausages decreased significantly with 50% fat replacement. The hardness of ethyl cellulose oleogel treatment group was the highest, but it decreased by 49.60% compared with the control group. Monoglyceride oleogel treatment group had the weakest water holding capacity. Except for the monoglyceride oleogel and monoglyceride/β-sitosterol oleogel treatment groups, there was no significant difference in water holding capacity between the oleogel treatment groups and the control group. The monoglyceride/β-sitosterol oleogel treatment group reduced the yellowness value of the sample, and the other oleogel treatment groups increased the brightness and yellowness value of the ham sausage, and lowered the redness value and pH. In the dynamic rheological process, part of the oleogel treatment groups reduced the storage modulus during the heating process of the meat emulsion, and when the final heating temperature was reached, the monoglyceride, β-sitosterol/γ-oryzanol, monoglyceride+β-sitosterol/γ-oryzanol oleogel treatment groups had the storage modulus similar to the control group. The beeswax oleogel treatment group had the worst emulsion stability, with a total juice loss of 4.28% and a water loss of 3.51%. In terms of sensory evaluation, beeswax, ethyl cellulose, β-sitosterol/γ-oryzanol, monoglyceride + β-sitosterol/γ-oryzanol oleogel treatment groups had relatively high sensory scores. In this study, β-sitosterol/γ-oryzanol and monoglyceride + β-sitosterol/γ-oryzanol oleogel were more suitable as fat substitutes in ham sausage. |
