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Influence of emulsions of vegetable oils as fat substitutes on the colour and sensory quality of cooked sausages during storage

This paper presents a study on the possibilities of using two types of emulsions, of chia and grape seed oils, as substitutes for animal fat in the recipe for structureless pork sausages along with quinoa flour added as a stabilising agent to the meat matrix. The effect of the emulsions on the thiobarbituric acid, colour and sensory evaluation of seven experimental formulations of emulsified meat sausages on the 1st, 7th, 14th, 21st, and 28th day of cold storage was investigated. It was found that the higher animal fat content resulted in higher MDA values. In spite of the MDA increase at the end of the storage, these values remained within the permissible limits in the sausages made with vegetable oil emulsions. The samples prepared with chia oil emulsion demonstrated higher L* values compared to those made with grape seed oil emulsion and to the control sample. No statistically significant differences were established in the a* values (P<0.05) between the control sample and the sample where the fat had been fully substituted with chia oil emulsion. All other samples demonstrated higher values of the red and yellow colour components compared to the control sample. The control sample reached the highest overall acceptance at the beginning and at the end of the storage, followed by the samples where chia oil emulsion had been used (samples 2 and 4).