Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). The technological, nutritional, oxidative, and sensory properties were evaluated. Emulsion stability increased and cooking loss decreased with increasing the pork back fat replacement by oleogel. The reformulation increased the proportion of oleic acid within the lipid fraction by up to 20% and decreased the proportion of linoleic acid by up to 10%, with no changes in the oxidative stability. The acceptance and the sensory profile of the samples were not affected by the substitution of up to 50% of pork back fat by oleogel. Thus, the results showed that it is possible to produce Bologna-type sausages with reduced fat (~16% fat, ~29% reduction), cholesterol (40 mg, ~10% reduction), and energy value (~210 kcal/100 g, ~21% reduction) and with healthier lipid profile using oleogel from HOSO. •Oleogel rich in oleic acid was used as fat replacer in Bologna-type sausages.•The lipid reformulation improved the technological quality.•The lipid reformulation did not affect the lipid oxidation.•Modified sausages presented better fatty acids profile.•The replacement of up to 50% of fat by oleogel did not affect the sensory quality.