THE INFLUENCE OF OLEOGELS ON THE NUTRITIONAL VALUE, OXIDATIVE STABILITY, RHEOLOGICAL-SENSORY CHARACTERISTICS OF DIFFERENT TYPES OF SAUSAGES

Tanja STOJANOVSKA, Tatjana KALEVSKA, Daniela NIKOLOVSKA NEDELKOSKA, Viktorija STAMATOVSKA, Eleonora DELINIKOLOVA, Katerina TEMELKOVSKA

Abstract

Sausages, recognized as one of the oldest forms of meat preservation, have evolved over time, incorporating various ingredients beyond salt. Depending on the type, sausages can contain up to 30% fat, which significantly impacts their sensory and technological attributes. In recent decades, the development of oleogels has garnered increased attention, leading to extensive research on their characteristics and potential applications in the food industry. In this review, we will explore the possibilities of utilizing oleogels in different types of sausages and examine their effects on nutritional profiles, oxidative stability, and rheological-sensory properties.

Pages: 83 - 88