Using of Pre-Emulsified Vegetable Oil in Plant-Based Meat Analogue Sausage Products

Abstract

       The purposes of this study were 1) To study the basic formula of plant-based meat analogue sausage products using gluten. 2) To study the appropriate amount of pre-emulsified vegetable oil in plant-based meat analogue sausage products. 3) To study the physical and chemical characteristics of plant-based meat analogue sausage products using pre-emulsified vegetable oil. 4) To study the nutritional value of plant-based meat analogue sausage products using pre-emulsified vegetable oil., and 5) A comparative study of the production costs of sausage products.
       The study found that the panellist tasted and rated their preference for gluten-substituted plant-based meat sausages products differently in the three basic recipes of the Vienna chicken sausage. (p≤0.05), with recipe 3 having a higher liking score on texture (firmness), color and flavor than recipe 1 and recipe 2. The results of the study on the amount of appropriate use of pre-emulsified vegetable oil in the plant-based meat analogue sausage products recipe 3 found that when mixing 75% of pre-emulsified vegetable oil in the mixture of that sausage. It has been more favored than using 50% and 100% of vegetable oil. The use of pre-emulsified vegetable oil in the blend resulted in higher crude emulsion stability, weight loss during ripening and higher sausage yield values. (p≤0.05) and resulted in a darker sausage color with a decrease in L*, an increase in a* and b* (p≤0.05), but no effect on water activity (aw) (p>0.05). The amount of 100 % pre-emulsified vegetable oil increased thus giving the sausage firmness, chewiness, gumminess, springiness and cohesiveness decreased (p≤0.05). When analyzing the chemical composition of 100 g of pre-emulsified plant-based meat analogue sausage products, it was found that the energy was 189.54 kcal, fat 10.10 g, protein 15.90 g, carbohydrates 8.76 g, and ash 2.13. and 63.08 grams of moisture, which provides lower energy and fat, but more protein than the basic Vienna chicken sausage. The cost of production of pre-emulsified plant-based meat analogue sausage products was 21% lower than that of the basic Vienna chicken sausage.