The current work aimed to investigate the utilization of gelled emulsion (GE) systems stabilized either with cold or hot gelation consisted of peanut and linseed oils as fat replacers in fermented beef sausages. The reformulation provided a healthier lipid profile, that led to decreasing total lipid content, cholesterol, and SFAs (from 46.6% to 23.5%) meanwhile increasing both MUFAs (from 47.3% to 51.0%) and PUFAs (from 4.7% to 25.4%) as well as improving nutritional ratios (ω-6/ω-3, PUFA/SFA, IA, and IT). Cold-set GE caused less significant changes in instrumental color and protected PUFAs compared with hot-set GE, whereas hot-set GE provided advantages over cold-set GE in terms of microstructure, purge loss, and sensory scores. Replacement of beef fat fully by a hot-set GE system instead of using a fat-GE mixture was effective in reducing oxidation. The results demonstrated that utilization of different GE systems can be an effective strategy to contribute to the development of lipid-modified fermented meat products.

目前的工作旨在研究利用冷或热凝胶稳定的凝胶乳液 (GE) 系统，该系统由花生油和亚麻籽油组成，作为发酵牛肉香肠中的脂肪替代品。重新配方提供了更健康的脂质分布，导致总脂质含量、胆固醇和 SFA（从 46.6% 至 23.5%）降低，同时增加 MUFA（从 47.3% 至 51.0%）和 PUFA（从 4.7% 至 25.4%）以及改善营养比例（ω-6/ω-3、PUFA/SFA、IA 和 IT）。与热固 GE 相比，冷固 GE 对乐器颜色和受保护的 PUFA 的影响较小，而热固 GE 在微观结构、净化损失和感官评分方面优于冷固 GE。用热定型 GE 系统完全替代牛肉脂肪而不是使用脂肪-GE 混合物可有效减少氧化。结果表明，利用不同的 GE 系统可以成为促进脂质改性发酵肉制品开发的有效策略。