Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

Abstract This paper examines the effect of emulsion gels (EG) prepared with chia (CEG) and oats (OEG) used as animal fat replacers in reduced-fat fresh sausages ( longaniza ) (LRF) during chilled storage. Reduced-fat samples were reformulated with CEG and OEG, (LRF/CEG and LRF/OEG respectively). Normal (LNF/P) and reduced-fat (LRF/P) (all-pork-fat) sausages were used as controls. Nutritional composition and microbiological, technological and sensory characteristics of sausages were evaluated. The presence of an EG affected ( P P P P