The effects of using O/W simple and O/W gelled emulsions prepared with flax seed and peanut oils on the quality characteristics of heat treated fermented sausage

In this study, it was aimed to investigate the effects of using traditional, hot and cold gel emulsions prepared by flaxseed oil and peanut oil as fat replacer on the quality and oxidation of the fermented sausages. The addition of emulsion caused an increase in the pH values, while product yields were reducing by incorparation of emulsions. Weight losses on the fermentation and heat treatment were reduced by the addition of cold gel and O/W emulsions. The addition of cold gel emulsion resulted higher the hardness compared to other groups. Using O/W emulsions entail higher L* values. Flavor, texture and general acceptance of fermented sausages (0. day) did not differ however, O/W-J2-1 has evaulated as the most rancid samples. At the end of storage the highest TBARS values were found in groups containing cold gelled emulsion. Keywords: gelled emulsion, flaxseed oil, peanut oil, oxidation, fermented sausage