The effects of using O/W gel emulsion (cold gelation) formulated with peanut and flaxseed oils as fat replacement on quality parameters heat of treated fermented sausage (sucuk)

The present study was carried out to evaluate the possibility of using oil in water(O/W) cold gel emulsion (JE) prepared with peanut oil and linseed oil as fat source in heat treated sucuks. Four sucuk formulations prepared with 20% beef fat, 10% beef fat, 20% JE or 10% JE. The effects of fat source and amount on quality characteristics of sucuk samples were examined. Results showed that, using JE in sucuk formulations increased pH and acidity values of the samples, while decreased aw. The addition of JE had significant effect on texture parameters of the sucuk samples. In the emulsion groups, lower L * values and higher a * values were observed. . TBARS values were lower in sucuk dough, while peroxide values were higher during the storage period in emulsion groups. 20% JE resulted an increament in peroxide and TBARS values. Sensory properties were found similar except rancid taste. The overall acceptability of the experimental groups were found similar. it was determined that the usage of O/W JE has affected the oxidation values. JE prepared with peanut oil and linseed oil have potential to be used as fat source in sucuk formulation.